It was dark when we set sail. Of course we had meant to leave during the day, but as with many of the best laid plans, this one fell by the wayside.
I was preparing dinner when the police boat sped up to us. Who were we? Where were we heading?, the officer wanted to know. Did we have permission to go past La Playita?
I apologized and explained as calmly as I could that sailing vessel Umineko was were setting sail for the Marquesas. We had not known that we required permission. Would it be possible for us to continue on our course?
The officer seemed flustered but I apologized profusely. He told us to be absolutely sure not to go past La Playita without informing them 24-hours in advance ever again. I gave him my word that I would never be so inconsiderate again and that seemed to placate him. We had to be careful of a few ships that night but it was a pretty quiet night so everything would be okay.
I thanked him again and got off the VHF radio and back to dinner preparations in the galley.
One of our go-to meals on Umineko is Japanese curry. When I joined Umineko I loved Indian curry and Thai curry, but I’d never even heard of Japanese curry. Well apparently Japanese curry is one of the most popular every-day Japanese dishes.
Though extremely popular curry isn’t technically a traditional Japanese dish. Toshi San explained that British colonists brought curry back on their way from India. Though curry itself isn’t traditionally Japanese they have made it their own. Japanese curry isn’t as spicy as many Indian or Thai curries. Another uniquely Japanese twist is that it is invariably served with fukujinzuke, a sweet pickle mixture. Well, invariably served on Umineko at least.
Jettison Japanese Curry
- 4 squares Golden Curry
- 750 ml (2 ½ cups) water
- 1 carrot, sliced (thick slices)
- 1 potato, halved and coarsely chopped
- 1 onion, coarsely chopped
- 4 eggs
- 3 cups rice
- 1 T vegetable oil
- Fukujinzuke (optional)
- Cook rice
- In deep skillet, sauté onions in oil over medium heat
- Add potato and carrot and cook for 5 minutes
- Pour in 500 ml water and simmer for 10 minutes
- Stir in curry squares (broken up) until dissolved
- Cook another 5 minutes slowly adding remaining water
- Crack eggs Into curry and cook for an additional minute
- Serve steaming hot beside rice