I have had chicken curry katsu at different restaurants in different countries, and there is always a diced bright red ingredient, the color of a tomato, put on like a garnish. Some told me it was a red pepper, others a variety of carrot. I could not ascertain the flavor from eating a small bit of just that.
This picture seems to have it hiding in the back behind the rice, and I always have seen it served in a pile in the corner, although I often have seen it chopped into smaller bits.
Does anyone know what ingredient is used? Is that intended as a garnish not to be eaten?