On: How Curry Became a Japanese Naval Tradition

[Markoff]

what i took from article for my next cooking: "powder, butter, meat (typically beef), root vegetables, and a sauce thickened with flour."

sounds simple enough to try

[dwd → Markoff]

Super easy.

I would have said chicken rather than beef which is hugely popular in Brisbane at lunch time.

I've done this one a few times: double up on the sauce ingredients so you have plenty of gravy. Also simmer for as long as you can so the carrots and onion pretty well dissolve and you get a thicker sauce. You can also add Mirin and cut back on the honey.

http://allrecipes.co.uk/recipe/29578/chicken-katsu-curry.asp...