Most of the curry I ate in Japan was from the pre-packaged block. I
developed a taste for it. The only curry I ate there that was different and
more authentic was made in an Indian owned restaurant.
IMO, when Japanese people think local "Kari", they are thinking about the
pre-packaged stuff.

Thanks for the assessment on the baked donut.

"Jean B." > wrote in message ...
> Jeff Russell wrote:
> >
> > Thanks, I'll give it a try.
> >
> > Jeff
> I do have to say that since I posted that recipe, I got a baked
> curry bun in Boston's Chinatown. It had a ground meat filling and
> was not NEARLY as good as the deep-fat fried Japanese version.
> The dough MIGHT be okay, esp. if it was fried, but the filling...
> Funny. I saw a recipe for Japanese curry in a book the other day,
> but it used the premade packages. Surely there must be a way to
> replicate the filling, and to make Japanese curries in general,
> from scratch.
>
> --
> Jean B.