helen, yea I still haven’t gotten the stock for tonkotsu soup down yet. Even with a pressure cooker I just can’t make it as white and creamy as the packaged kinds.

Peter G, katsu curry is definitely one of my favourite meals.

Manggy, You could try that, honestly this was my first attempt so I’m sure i’ll be doing some refining, let me know if browing the roux works for you.

Thanks Noble Pig, it was;-)

diva, yea I’ve always thought it was a bit unnatural cooking with bricks of solid chocolate like sauce.

We Are Never Full, yea it is a bit odd when taken out of context, but I think most japanese food you get in restaurants here was imported from another country (tempura, fried rice, gyoza, ramen, etc)…. kind of ironic if you think about it.

Syrie, give it a try and play around with the ingredients. I think the key to make it taste “japanese” is the caramelized onion, some kind of fruit to sweeten it and a roux to thicken it.

Heather, I just made some curry udon from the leftovers tonight and it was awesome, thanks for the idea:-)

Thanks Kevin.

Peko Peko, I’ve never been to Yoshinoya despite the fact that all the japanese expats I know rave about the place. Curry is great to freeze and have around. If I had a bigger freezer I’d totally freeze batches to have over Tonkatsu, omurice, etc.