Sesame Tofu Katsu Curry
inspired by my recent travels 😋
I’m back from my trip to Oahu! I spent about a week there, kicking things off by celebrating my friend’s wedding and spending the rest of the time traveling around the island with friends from my college days. The weather was perfectly warm and sunny, the ocean was crystal clear, the locals were incredibly welcoming, and the food scene thriving with a beautiful mix of cultural influences.
After an 11-hour direct flight from NYC, I was starving, so we headed straight to a local Japanese curry house. And let me tell you, it hit in all the right spots. From the tender, bite-sized vegetables to the sweet-and-spicy gravy-like curry sauce, it was the kind of meal that leaves you feeling warm and craving just one more bite. One of my favorite things about Japanese curry is how easily customizable it is, you can always switch things up!
The version I’m sharing with you today is simple yet delicious: crispy sesame-crusted tofu katsu served with white rice. Pair it with crunchy pickled radish and sticky natto for an extra layer of texture and flavor.
Tiff’s Table Talk
The recipe round-up 😊
Tiff’s Kitchen Hack
Freeze your scallions: We’ve heard about freezing garlic and ginger—but what about scallions? I use them in nearly every recipe, so finding ways to streamline the cooking process is essential. Keeping scallions in the freezer has been a game-changer. They’ll stay fresh for up to six months if you store it properly.