Corn goes so well with japanese curry. The one i had is frozen. I bought a canned of corn, drained it and freeze it. It freezes well and this method is slightly cheaper than buying already frozen corn.
Ingredients used: – Butter / oil – Chinese spinach (optional) – Corn (fresh or frozen is ok) – Chinese bok choy – Chinese spinach – Eggs (optional) – Rice (leftover or freshly made ones is ok) – Japanese curry blocks
The rice shown at the end was reheated leftover frozen rice. I steamed it for 25 minutes (or till it becomes hot) in a metal bowl. You can use fresh rice too.
The chinese spinach and chinese bok choy i used have been chopped, washed and frozen. So it saves me time. You can use fresh ones too.
Got the japanese curry at a discount so i had to use it ASAP. I love japanese curry blocks cause all i need to do is to add water and it will thicken up by itself after simmering for a few minutes.