Japanese curry is served in three forms – curry rice (simply referred to as curry), curry udon (noodles) and curry bread. You guessed it, curry was introduced from India by the British and is extremely popular in Japanese cuisine.
Katsu is simply a cutlet, crumbed and deep fried and put in a curry sauce. Mine is a vegan version and I shallow fried the tofu. I know, I wax lyrical about tofu because it is so versatile and a great bearer of flavours. So do try this curry as it is very different to Indian curries.
I served mine with medium grain rice which is naturally sticky. After cooking, I mixed through cut spring onions and poured a few drops of sesame oil on each serve.
INGREDIENTS
5 tablespoons vegetable oil, divided
5 cloves of garlic, peeled and crushed
100g onion, chopped
2 teaspoon dark brown sugar
200g carrots, peeled and chopped
