The first time that I had katsu curry was at the Mitsuwa market food court in Costa Mesa. Now, it's not that I've never tried either curry or tonkatsu before. It's just that I never thought of putting those two together in one meal. Fortunately, I've learned the errors of my ways.
What I especially enjoy about this dish is the contrast between the crispy breaded pork cutlet, fried to perfection, and the creamy curry. The curry flowed like a well-made sauce but still had enough substance to smother the whole dish and to bind to each pork cutlet. In addition, the pork cutlet was expertly fried to fend off any sogginess from the curry itself. Though I don't eat fried foods often except for the occasional fried chicken or french fries, I am always in the mood for katsu curry.
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