Can I freeze Japanese curry?
I made a big ol' pot of it, and don't want it to go to waste. Has anybody ever tried freezing it?
You certainly can. Japanese housewives tend to make up a big batch, and freeze portions in ziploc bags for later use. I don't know how long they can last like that but I would use it within 2-3 weeks.
I froze it two portions at a time, sucking the air out of the freezer bags to prevent burn. I don't remember how long it was stored, but it thawed and reheated fine stovetop. It was a little watery on thawing, so that's why I reheated it stovetop without a lid rather than microwave with a lid, so it thickened. (Splattered curry is no fun to clean out of a microwave!)