The new ve­gan

The Guardian - Feast - - News - Meera Sodha

Katsu curry is an un­likely look­ing heart thief, but this mys­te­ri­ous brown con­coc­tion is one of Ja­pan’s favourite dishes. In my take on it, the curry sauce is made us­ing plenty of nat­u­rally sweet veg, such as car­rots and onions, plus a cou­ple of store­cup­board essen­tials. These mod­est in­gre­di­ents come to­gether to form a se­duc­tive sauce that is much greater than the sum of its parts, es­pe­cially when slathered over crispy panko aubergines. It’s a mes­sage to us all never to judge a dish by its colour.

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