I made a Japanese curry with pork katsu. It was like 3 meals in one. I had to first make the 18-spice curry powder, which was mixed into a 30-min dark roux and cooled into little cubes before using them to flavour and thicken the gravy- I even added miso paste to the Katsu batter (which I thought was very clever indeed) and pan fried the cutlets (which were beat to hell) beautifully golden. Divine.
And only after we devoured all that hard work, sitting back and surveying the damage to the kitchen, did we realize that neither of us took pictures for proof. Like it never happened at all. I have no more tears left.
I made a Japanese curry with pork katsu. It was like 3 meals in one. I had to first make the 18-spice curry powder, which was mixed into a 30-min dark roux and cooled into little cubes before using them to flavour and thicken the gravy- I even added miso paste to the Katsu batter (which I thought was very clever indeed) and pan fried the cutlets (which were beat to hell) beautifully golden. Divine.
And only after we devoured all that hard work, sitting back and surveying the damage to the kitchen, did we realize that neither of us took pictures for proof. Like it never happened at all. I have no more tears left.