Eggplant and ground beef are a great taste combination. They are good in meat sauce for pasta, and wonderful in curry too! Eggplant gets very tender and becomes a nice melt-in-your-mouth texture. Well-browned beef gives a tasty flavor to the sauce.
Katsu Curry is Curry and Rice with Tonkatsu (deep fried pork). It is a very popular and staple dish on the menu at curry restaurants in Japan. I don’t know anybody who doesn’t like it. I’d love to eat Katsu Curry as often as I could, but also try very hard not to because it’s such a “hearty” dish. It’s super yummy, but just don’t eat this everyday 🙂
It’s quite simple to make Katsu Curry, but there are 2 recipes you have to prepare; Curry and Rice and Tonkatsu (deep fried pork). Luckily, we have both recipes covered on our site. Just watch our videos, and you’ll have a great meal for yourself and your family and friends.
Curry udon is one of the most popular ways to use up leftover Japanese curry sauce. It is certainly my favorite, and I look forward to eating curry udon every time I make Curry and Rice. It is almost like the joy of eating a turkey sandwich on the day after Thanksgiving here in America. Some things just taste better the next day!
You may find it interesting to know that we use Dashi (fish broth) to thin the leftover curry sauce which is almost like thick gravy and usually with meat. The meaty and lumpy sauce that resembles the western style stew is mixed with some delicate dashi broth. Really? Yes, and believe me, it works. Since the sauce is watered down a bit with dashi broth, we usually add some sort of starch (using corn starch here) to thicken, and a bit of soy sauce can be added for flavor.