A curry katsu dinner for five…
…begins with ahi poke two ways.
One with kimchee and the other with avocado and inamoa.
Inamoa = roasted kukui nuts. It’s the secret ingredient to poke. Who knew??
Here comes the pork katsu. Flour, dip in egg, coat with panko, and deep-fry!
All golden and crisp.
What is katsu without curry?
We put in onions, carrots, and potatoes.
And don’t forget the tsukemono!
Time to eat. Thank you to Allen for doing all the cooking ^_^
Dominique and Amy brought dessert…
…a gingerbread and speculoos cake! It’s like a giant version of Dominique’s gingerbread pinecone with specculos mousse and feuilletine.
Two slices, please.
And a glass of champagne.
DKAs (aka Dominique’s Kouign Amann) for the morning after ^_^