We have so much frozen salmon at home that I decided to make salmon katsu the other night. I wanted to make this at home to save us some money on one of my favorite Japanese restaurant dishes. I first discovered salmon katsu dining at Yanagi Sushi and later at Sushi King. They serve it with a small salad, miso soup, and rice for about $10-12. I love making this at home because you can make enough for work the next day! Read more
Japanese curry is an easy dish to make in the crockpot and on the stove. I make so many variations because it depends on what’s in my fridge at the moment. I don’t usually add pumpkin and corn but we had leftover pumpkin from last week’s dish and we got some sweet Ewa corn that we picked this past weekend. I know it sounds weird but it tastes pretty good. I got the idea of adding all kinds of vegetables when I make this dish because, at the rare times we go to Curry House, I usually order mixed veggie-shabu shabu beef curry plate, which come with kabocha (pumpkin), spinach, corn, carrots, peas, green beans, and lotus root. On a side note, I added garlic to this curry (because I love garlic!) but I realized that it changes the flavor a bit so I am not adding it again. Finally, I wish I added something green like peas or spinach (because it’s so orange!) but I didn’t have any in the fridge so I had to do without.