Grandmother’s 3-hour Japanese curry: Caramelized onion magic
There’s something profoundly comforting about Japanese curry that takes me back to my first culinary journey through rural Japan. I found myself in a modest home kitchen outside Osaka, where an 82-year-old grandmother showed me how proper curry should be made – not with store-bought roux blocks, but through patient caramelization and layering of flavors. … Lire plus