slowcook

This is another everyday go-to dish around here. Chicken wings are not nearly as cheap as I remember them being during my frugal student days, due to the popularity of things like Buffalo wings. They're still a pretty good deal though. While we love crispy oven-fried wings and such, these deeply flavored braised wings are a great leave-to-cook favorite, especially when the weather gets cold.

This is a dish that is very easy to throw together.

Happy New Year! If you live in Japan, you are probably still in holiday mode. Elsewhere though, chances are you're back to your normal routine. That's where I am now - back to work!

I often get requests for various popular Japanese recipes. I keep on thinking I've written up so many of them already, until someone asks for one and I think "why didn't I put that up already?". One such recipe is for oden, a very popular Japanese stew dish that is especially suited to winter. Traditionaly it's made in a donabe or pottery pot, but it's not a requirement to use one. It's simmered slowly, so is perfect for a crockpot or my favorite for stewing anything, a Le Creuset-type of cast iron enamelled pot.

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Hayashi raisu or hayashi rice is a Japanese version of a rich beef stew. It's a classic _yohshoku_ (Japanese-adapted Western food) dish.

Today is my mother's birthday. In her honor, here is one of the few meat dishes that she still allows in her diet: braised pork belly, or buta no kakuni. It's amazing that she will still eat this, because basically pork belly is bacon without the smoke or salt cure. And in buta no kakuni the bacon, I mean belly, comes in big chunks of layers of meat and unctuous pork fat.

Pork belly recipes exist in other cuisines, especially around northern Europe, but I can't really stand most of them, even if people in Germany and Britain rave about roasted pork belly with crackling. (The crackling part is ok, but the meat part...I don't know.) I like fat in moderation as much as anyone, but that amount of gelatinous pork fat is rather hard to bear. That is unless it's been slowly braised in a salty-sweet liquid for hours and hours, until both the fat and the meat melt in your mouth.

Very similar recipes exist in Chinese (from Peking-style especially) cuisine, and a great Okinawa speciality is _rafute_. This is a bit like rafute but has a bit more spice and things in it, so it's closer to the Peking style I think. Either way it's a great treat once in a great while. It's definitely a cold weather dish.

Japanese curry belongs to the group of typically Japanese foods that have origins in European cuisine, called yohshoku. Curry is tremendously popular in Japan - it's on the menu at just about every 'family' restaurant and department store restaurants, and there are curry-only restaurants as well as ones that specialize in high class yohshoku in general.

Japanese curry, called curry rice (or kareh raisu) since it's always served with rice, is not much like the curries from India, Thai or other places with better known curries around the world. The best way to describe it is probably to say it's like a English style stew with curry. (It's not at all like the curries you get in modern Britain, which are firmly in the Indian or Pakistani curry families.)

If you've ever been to a Japanese grocery store, you've probably seen the blocks or bags of curry base taking up an inordinate amount of shelf space. Competition amongst curry base makers in Japan is fierce. The bases are pretty convenient to use, but these days I use them less and less, since I discovered that making curry properly from scratch is not that much more effort than making curry with a readymade curry base. Commercial curry bases contain things like sugar or corn syrup as ingredients, plus some of them use mystery fats (always check the ingredient lists). I add sweetness just via the vegetables, especially a huge mound of slowly sautéed onions.

Either way, to get the most flavorful curry takes a long time. This is definitely a slow-cook meal.

This recipe for beef curry can be adapted to other kinds of meat, or to vegetarian options too. I've included instructions for using a store bought curry base as well as making your own curry roux base.

In the holiday rush to get so many things done, it's easy to forget to feed ourselves properly, and to rely on takeout and readymade meals. But I think that when we are super busy, it's even more important to slow down a bit, and to eat properly.

I often think of a day like a pie. I wish the pie could be bigger, but it's always the same size, 24 hours. Cutting down on the portion for "Sleep" never really works, so the other portions get re-arranged according to priorities at a given time.