You might all have eaten Japanese Katsu Curry in Asian Restaurant before, but it is very easy to prepare at home as well, and a good change of taste when you want something crispy and flavourful at the same time.
Japanese food is usually mild, so as the Japanese Curry, but don't be put off by the word 'Mild', because Japanese Curry is full of aroma and flavour, with a hint of sweetness, the mix of spice is beautiful and would just perfectly fulfill your desire for a rich curry dish!
To make that Crispy Katsu, usually you can use Pork Chop or Chicken Fillet and coat them with flour, egg and Panko.
If you are vegan or vegetarian , try to use Firm Tofu to make the Katsu, you can do it completely vegan and super delicious, for coating, mix some potato starch/ flour in a thick solution as a first dip, then cover it Panko crumbs!
To make the dish more interesting, you can add a boiled egg and some pickle ginger on the side, the pickle ginger and also balance the taste of the fried Katsu as well.
You will need:
Curry Sauce: 4-5 cubes Japanese curry ( they are a ready made blend of spices, seasoned and pressed into a bar like Chocolate, we ususally use the S&B brand, one of the best from Japan) 1 large onion 1 large potato 1 carrot 800ml water Chicken Katsu: 80g Panko breadcrumbs 4 tbsp plain flour 4 chicken breasts/ Pork Cutlet or Tofu Slice 1 egg, slightly beaten ( Use a starch solution as replacement for vegan version) vegetable oil for deep-frying
If you are using Tofu, use some salt to season the tofu for 10 mins, remove the water that come out from Tofu, pat dry before dipping with flour.
to serve: 400g cooked japanese rice tonkatsu sauce Pickled Ginger boiled eggs
How to Prepare?
Wash and peel the vegetable, cut the onion, potato and carrot into bit size chunks
In a large saucepan, add a tbsp of oil, fry the onion first, then add the rest of the vegetable in the pot, fry them until they are lightly brown and smell sweet.
Add the required water into the pot, once boiled, simmer the veg until they are just soft, add 4-5 blocks of curry roux to the pot with vegetables, mix well and allow it to simmer for 10 minutes. Keep mixing until the curry sauce is thick and smooth.
While the curry is ready and simmering, season your chicken breast pieces with salt and pepper before covering with flour first and then raw egg, then Panko breadcrumbs.
Heat up the oil in a separate saucepan to 180°C and carefully lower the cutlets into the oil and cook them for a few minutes on both sides until they become a golden brown colour.
Slice the cooked chicken katsu into strips and put them over a bed of rice before adding the curry sauce. Garnish with pickled radish, boiled egg halves.