James Silverton wrote:
> 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.
>
>
Awww. My daughter is quite addicted to katsu curry. Since she
didn't consume enough curry in Tokyo, we had to get some today.
(I still haven't attempted to make a Japanese-style curry.)

--
Jean B.