Well this is it. I have reached my goal of creating a Japanese Curry that was homey, enjyoable, that is reasonably healthy, and that can be made and frozen without too much trouble.
I actually considered it done when a visitor gave it their stamp of approval. You kinda want that outside opinion.
So I’m “locking” this recipe as officially done. Now I am still experimenting with trying to make it a bit healthier (namely cutting the spread and possibly replacing the tomato paste), and am working on a super-fast, super-healthy version. But this, as far as I concern is not just a milestone, but a complete, legitimate recipe that meets my goals
Makes 3 servings. It scales up rather well – you can cook two or three batches at once without taking too much time.

