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The story
A casual chat thread on 5ch blew up over the question of whether to put potatoes in curry. Supporters argued things like “potatoes are the real star, not the meat” and “big chunks of potato make it so satisfying,” while plenty of detractors fired back with “it makes the flavor taste dull” and “they turn to mush and ruin the texture the next day.” Opinions ranged all the way to people who roast their ingredients separately and add them as toppings, and others who just go with retort-pouch curry. The thread also brought up the “standard recipe” printed on curry roux packaging, plus complaints that retort pouches hold way too little for one serving — altogether, a thread that revealed just how differently every household makes curry.
What people said
I even like the potatoes in curry-flavored instant noodles
I roast all sorts of other vegetables too and top the curry with them
Yeah, doing it that way pairs great with the curry and tastes good, but that extra step is such a hassle
spinach, eggplant, pumpkin, green beans, bell peppers… anything works
✕ Don't put that stuff in, you're way too influenced by cooking shows
○ You DO put that stuff in, don't you — too influenced by cooking shows
though sometimes I do crave a curry loaded with chunky ingredients
so I want the potato added in a way that keeps it from falling apart
what a sign of the times…
no ingredients at all
Just buy the retort pouch kind then
Re: #74
Never post again
Even with potato in it, if you heat it up properly before eating, it won't turn grainy
just beef, onion, and mushrooms
180g is way too little
Just buy two and make it 360g, that's close enough
It ended up turning into a stir-fried meat and vegetable dish
Seriously, these guys are carrying this argument over into the next day
In that case, making it yourself is cheaper
Well even if a 400g retort pouch existed in the first place, making it yourself would still be cheaper
It'd be fine if there were a 400g one for 180 yen though
Background and Key Points of This Debate
Whether to put potatoes in curry is a perennial topic that keeps resurfacing on 5ch’s food threads. As posters in the thread pointed out, the instructions on most store-bought curry roux boxes do list the “curry trio” of potato, carrot, and onion as the standard recipe, so that claim holds up. On the other hand, the complaint that potatoes “turn to mush and get grainy the next day” is also accurate from a cooking standpoint — it comes down to how potato starch tends to break down when heated and reheated. Opinions in the thread ranged from people who deep-fry or pan-roast their ingredients separately and add them as toppings, to people who skip solid ingredients entirely and just dissolve the curry powder — highlighting just how differently the single word “curry” can mean from household to household.
※This article is excerpted and summarized from the 5ch (Hello! Project) thread “Calling all curry lovers: You put potatoes in your curry too, right?.”
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