Japanese curry is often misunderstood as: Katsu (cutlet) curry.
Making katsu is not as easy as a 9 second video.
Coating, deep frying, so many things can go wrong, so much mess!
You don’t have to trouble yourself to make Katsu. Simply clean out the leftover veg in the fridge.
- Heat a spoonful of oil in a casserole pan, throw in your veg, stir for a few minutes.
- Pour water, as much as you like, bring to the boil & simmer for 10 minutes.
- Meltthe curry blocks in, mix well for another 5 minutes, done.
Once a week, create a new taste by using whatever leftovers. Small change, big difference in reducing food waste. Enjoy creating this Japanese curry with your friends, family and especially with your children. Did you know curry was introduced to Japan by the British Royal Navy in the 1870s？