the fact that aunty Ester added cheese to her katsu help to add a layer of richness as her sauce "seems" to be a bit more thinned out version of a curry sauce. I would have preferred a tsukemen type of curry and ramen topped with a (chicken or pork) cheese broiled katsu on top. Served with braised carrots, daikon, lotus root, some mushrooms in the same curry sauce. Bah! I enjoy trying new tastes and texture anyways. I just recently made a curry with spicy golden curry cubes and gochugaru flakes (since i decided to completely walked off the path) i put in it chicken hearts, chicken gizzards, veal liver and pork meatballs served on soba noodles served with a "nice" drizzle of raita (yogurt, cucumber and mint sauce). It was totally delish. I would try a thick cut tonkatsu curry but ramen would be the easiest on a daily basis. Much more diversity of flavours and toppings. But I am more inclined for the various "nabe" style dishes offered in the north. As a Northerner from Québec, their foods are totally in line with what is offered here, it's just that the technique is different and is less rich (less cream and butter) but still carries a nice selection of cheeses.😅😂😂😂
the fact that aunty Ester added cheese to her katsu help to add a layer of richness as her sauce "seems" to be a bit more thinned out version of a curry sauce.
I would have preferred a tsukemen type of curry and ramen topped with a (chicken or pork) cheese broiled katsu on top. Served with braised carrots, daikon, lotus root, some mushrooms in the same curry sauce.
Bah! I enjoy trying new tastes and texture anyways. I just recently made a curry with spicy golden curry cubes and gochugaru flakes (since i decided to completely walked off the path) i put in it chicken hearts, chicken gizzards, veal liver and pork meatballs served on soba noodles served with a "nice" drizzle of raita (yogurt, cucumber and mint sauce). It was totally delish.
I would try a thick cut tonkatsu curry but ramen would be the easiest on a daily basis. Much more diversity of flavours and toppings.
But I am more inclined for the various "nabe" style dishes offered in the north. As a Northerner from Québec, their foods are totally in line with what is offered here, it's just that the technique is different and is less rich (less cream and butter) but still carries a nice selection of cheeses.😅😂😂😂
Welcome back Miss Peach! 😊