yeah, i’ve been eating like a king. i’ve made ceviche, prepared boatloads of raw food, made nine sauces from scratch in a single week, and eaten enough smoked meat in a single sitting to kill a lesser man. i’ve made a three-course dinner and eaten it all by myself more times than i can count.
but that isn’t what pmk is about. making a huge quantity of food that tastes so rich you can feel yourself getting gout is all well and good, but the point of pmk is to show that the average person can create kingly meals with a normal person’s salary. i’ve haven’t truly been living like a peasant to the greatest extent possible, and for that, i apologize.
so in an effort to get in touch with my own slogan, i have officially declared this week “curry week.” cheap, delicious, and almost infinite in its varieties, curry is the perfect dish to showcase what pmk is all about. can i feed myself this week for less than ￥2000 (about $20) and still make food that would make your average diner jealous? i don’t know, but i’m going to do everything within my power to make it work.
most of my money saving efforts will be concentrated on roux. in japan, your average grocery store has so many different varieties of prepackaged roux it would make your head spin. mild curry roux, spicy curry roux, beef stew roux, cream stew roux, tomato beef stew roux, hayashi rice roux. you get the idea.
“wait, did he say prepackaged roux?” yes, i did. most people in japan use this roux for exactly what it was intended, namely to make a thick and delicious sauce with none of the waiting, ingredients, or know-how normally required. is the flavor way too salty? of course. is it terrible for you to just eat vegetables boiled in a concentrated high sodium sauce? you bet you butt it is. so why, as a person who has no problem spending the time and using the know-how required to make a good sauce, would i choose to use a prepackaged roux?
two reasons. one, they are crazy cheap. two, they are one of the best thickeners on the market. a few cubes of roux eliminate the need to reduce or dilute the flavor of your food with flour/corn starch. think of japanese roux like condensed soup in the usa. starting to make a little more sense? great.
now go look into opening a new bank account, because we are about to save some serious money.