I accidentally put the curry in the batter, but the katsu came out amazing anyways. The sauce for the noodles though, was under salted and bland. Adding kewpie (Japanese mayo) to the katsu in lieu of katsu sauce gave it that touch of salty flavor that it needed. I will be using this recipe for the katsu, but not for the noodles and sauce. This soyld be best on a bed of cabbage and a bowl of rice.
