I wrote about our re-discovery of curry and our chicken katsu curry meal a couple of weeks ago. The only flaw, if you could call it that, is that we used breading that is usually used for your regular fried chicken. The result was not as good as we would have liked it to be (i.e., the breading made the chicken somewhat salty) but it could pass off as Pinoy chicken katsu curry. Still, we weren't satisfied with the final product even though the curry was a savior of sorts, rescuing the chicken with its signature taste.
Passing by the supermarket last week, I decided to pick up a pack of Japanese breading. I think the brand was Kasuga and I made sure that it was indeed Made in Japan and one that is also used for other favorites like tempura and the pork version of the katsu dish. The outcome was really quite good and captured the essence of chicken katsu curry just like what we usually ordered at Japanese restaurants. Of course, it helped that I also bought Japanese rice (Akita Komachi) despite it being quite expensive here.
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| Take 2 of homemade chicken katsu curry or version 2.0 as it is customarily termed these high tech times |
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| Close-up of our homemade chicken katsu curry |
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