he carrot recipe must be based on the sea's 1908 recipe book. It is only available in the city of Yokosuka. Carrots are always accompanied by lettuce and milk. Only authorized restaurants are permitted to serve Cari Yokosuka Kaigun. Many Yokosuka supermarkets sell packaged army carrots with all of the ingredients already included, so all you have to do is open them and heat them up in a microbrewer to enjoy them at home. The rice, of course, must be cooked and served separately. In Japan, it is customary to make carrots at least once a day. The rice is usually purchased in a supermarket or as a block of dough (to be mixed with water).

The curry must conform to the following rules:

Sosu (Sauce) is a dipping sauce that goes well with chicken katsu. In Japan, "so-su" or "sauce" refers to Tonkatsu sauce, which is a thicker version of Worcestershire sauce that is always cooked with vegetables and fruit. It has a spicy, malty, and creamy flavor that pairs well with Japanese sauces. Tonkatsu sauce is served with ekonomiaki, yakusioboyu, tonkatsu, and korokke. It is unusual to make this sauce from scratch at home because it necessitates many years of experience cooking with fruits and vegetables. Tonkatsu sauce is also similar to okonomiyaki sauce and takoyaki sauce, which use the same fruit and spice blend as tonkatsu sauce.

Tonkatsu sauce or Japanese So-Su sauce

The cooking recipe

This cooking recipe is so popular today. Crispy chicken or pork cutlets are served over rice and smothered in a creamy curry sauce.

It's the ultimate in comfort food. If you've ever made a greased curry, the process of making curry katsu is simple and familiar. The lightly seasoned chicken is first coated with seasoned boron, then with beaten egg, and finally with pan-seared breadcrumbs. The chicken pieces are coated in olive oil until golden brown and crispy.

Perfect curry katsu

Curry katsu is often served with tonkatsu sauce or Japanese barbecue sauce. This is a simple mixture of tomato sauce, brown sugar, and soy sauce with some secret ingredients that give it an added touch. Potatoes, carrots, onions, and meat are common ingredients in Japanese curry. The sauce is typically made with curry powder or roux, which is a mixture of basic Indian spices. Aside from rice, the two most important components of katsu curry in Japan are the katsu and the curry. The curry is the previously mentioned Japanese-style roux, and the katsu, which means fried cutlet - is a piece of breaded and fried meat, usually made with pork.