dsi1 wrote on Mon, 08 Nov 2010 16:46:02 -1000:

> On 11/8/2010 2:27 PM, James Silverton wrote:
>> I've been to Hawaii quite a few times but I've never tried
>> the Katsu curry. I really must do so but I share your opinion
>> of macaroni salad...it's a general component of Hawaiian
>> Plate Lunch isn't it? Best wishes from an envious mainlander!
>>
> The katsu curry has been around here for only about 10 years. Now it's
> everywhere. Also relatively new is mochiko chicken - chicken marinated
> in a teriyaki style marinade/batter and then
> fried in the marinade. The marinade is the coating. Surprising
> that nobody ever thought of this before. You can get this
> anywhere too. It's easy as pie to make, in fact, it's much
> easier than making a pie.

I made the katsu curry last night but I wasn't too impressed. Perhaps,
the relatively mild curry sauce (onions and jalapenos) might not have
been the best choice and maybe a more acidic curry like a vindaloo might
be better. Another possibility might be a Balti sauce.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not