It’s easy to make Japanese curry if you use the pre-made roux which you can buy at any grocery stores in Japan and many Asian stores in the U.S.
I do use it because it’s convenient, but when I have time I like to make from scratch.
This curry turned out to make me feel somewhat nostalgic because it tasted like the kind of curry prepared in the early Showa era, when premade roux did not exist.
(I’m only imagining though because when I was born the pre-made roux did already exist.)
I also added Koya-tofu Katsu.
During our recent stay in Japan I cooked Koya-tofu a lot as it was easily accessible.
It has a great firm texture and is juicy at the same time.
I liked it so much that I brought some home.
This time I made my own Panko simply because I didn’t have any at home.
The extra crunchy Panko made this katsu extra tasty.
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