Japanese stye curry with chicken katsu, konkatsu sauce, fukujinzuke pickled radish and miso soup

I just got back from Japan and tried my hand at some Japanese cooking. Really not handy in the kitchen, so kinda proud of what I made :) Recipes used in post. Japanese style curry with chicken katsu, tonkatsu sauce, fukujinzuke pickled radish and miso soup Chicken Katsu https://www.allrecipes.com/recipe/72068/chicken-katsu/ I forgot to pound the chicken breast. Made the frying time longer and the meat a bit too dry. Served on Japanese sushi rice. Tonkatsu sauce https://www.allrecipes.com/recipe/240706/tonkatsu-sauce/ Made the day before, stored a small portion in the fridge and froze the rest for later. Served at room temperature Japanese curry http://www.acookingmizer.com/2014/09/28/slow-cooker-sunday-savory-japanese-beef-curry/ Made using my Crockpot. Bought the spicy curry roux cubes in Japan :) the site says 8 portions, but added less water because I read somewhere this recipe will turn out too watery. Got 4 portions out of it. Froze two, hoping the vegetables will survive being frozen. Radisshu no Amazu-zuke https://dailycookingquest.com/radisshu-no-amazu-zuke-sweet-vinegared-radish-pickle.html The radishes didn't turn as red as the recipe mentions. Perhaps should have dried the radishes some more? Currently have a more extensive fukujinzuke recipe sitting in my fridge, but have to wait a few more days for it to settle. Miso soup https://www.justonecookbook.com/homemade-miso-soup/ Just Dashi powder, scallions, sauteed spinach, and Miso paste. submitted by /u/OriginalUsername2639 [link] [comments]