The katsu kare at Kitchen Nankai Jimbocho was one of my favorite meals that I had in Japan. It was deep, savory, fragrant, slightly spicy, and the jarred pickles went perfectly with it. It was the perfect meal for a late lunch on a colder, rainy day.
How can I come close to making this at home? Is there a name for this style of curry? I’ve only made Japanese curry at home using some variation of the S&B curry blocks. This was much deeper in color and flavor. I believe it had bits of beef in the sauce, and it had a shinier, more gelatinous texture than other Japanese curries I’ve had.
by VanillaFlavoredCoke
3 Comments
Might be a demi-glace made with beef stock.
Almost looks like they take a roux to the extreme?
This is probably something kuro curry, like what the chain GoGo Curry sells. You can buy their ready-made curry in packets from Amazon, I think.
I tried recreating it during covid without success , gave up, and bought it instead.