Over in Japan, they take Valentine’s Day seriously, with all the high school girls traditionally making chocolates for their boyfriends.
It…It’s not that I like you, it’s just that I had lots left over.
Over in Japan, they take their curry seriously, with the Japanese Navy / JMSDF traditionally serving curry every Friday, so the ship’s crews can keep track of where they are in the week.
They even have fleet-wide competitions
Over in Japan, they see nothing wrong with melding multiple traditions to make something new and different and uniquely Japanese.
This is a thing, and you can order it.
Back home in the NENW, I figure if the Japanese can do it with rice, there’s no reason I can’t do it with oatmeal.
Experiment 1: I started with a cup of clove-heavy chicken broth, added a slab of Golden Curry roux and cooked it down a little. It was still somewhat thin, so I thickened it with flour. Once I had the curry sauce to my liking, I stirred in a quarter cup of Swiss Miss powdered milk chocolate mix. Everything turned nice and dark. It looked a lot like the pictures, and it was very good over rice.
About half a cup of the sauce was left, so I did my overnight-oats thing, using a cup of boiling broth and two fat dinner teaspoons of the chocolate curry sauce.
Setup: 1/2 cup of stone ground rolled oats in a heat-proof container, one cup of broth, two dinner teaspoons of chocolate curry sauce, salt. Boil the broth and pour over the oatmeal, then add the sauce and stir. Let sit, covered, on the counter overnight. In the morning, pour into a bowl and reheat in the microwave (two, two-minute shots, stirring betweentimes).
Results: Not bad, but surprisingly bland. It was a little wet, probably because of the extra liquid in the sauce (enough so that it boiled over a bit on the second microwave shot). The curry flavour wasn’t noticeable, probably because far less of it ended up in two spoons of sauce than normally was in my curry broth. Same for the chocolate. It tasted a lot like vending machine chocolate and not like my usual stand-a-spoon-up-in-it chocolate. Next time, I’ll try making the curry broth the usual way, and putting the cocoa powder in directly. I’ll save today’s leftover sauce for the Valentine’s Day ice cream party.
Experiment 2: I decided what it needed was a stronger chocolate, and more of it. Once again, I started with a cup of clove-heavy chicken broth, added a slab of Golden Curry roux. Rather than making a sauce and using only part of that, I stirred a quarter cup of Ghirardelli Double Chocolate Hot Cocoa mix directly into the breakfast broth.
Setup: 1/3 cup of stone ground rolled oats, one cup of broth with curry, quarter cup of cocoa mix, salt. Cook for ten minutes. Since the cocoa mix thickens the dish, I added it at the very end.
Results: Surprisingly good. Not as wet — more like a gravy, which is what I wanted. The curry flavour just right. Same for the chocolate. This one’s a keeper. Now, if I can only find a romantic partner who doesn’t gag at the thought of curry for breakfast…