dsi1 wrote on Wed, 10 Nov 2010 16:55:56 -1000:

> On 11/10/2010 8:54 AM, 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.
>>
> The katsu curry I had yesterday was very good - and it was
> from Zippys! This pretty much means that anybody can make it
> well. OTOH, I was probably way too hungry.

> The katsu curry here was introduced by the Japan style ramen
> shops so the curry we use here for katsu curry is a Japan
> style curry. No doubt some places will just use Hawaiian style
> curry stew type curry but that sounds awful to me. Hawaiian
> style curry stew should just be served on rice and that's it!

>Your best bet is to try the katsu curry from a ramen shop if you can
>find one where you live.

That's a point! My local *Chinese* supermarket sells packages of
Japanese Curry sauce and will hardly be an extravagance to buy one.


--

James Silverton
Potomac, Maryland

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