Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, katsu curry. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Katsu Curry is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Katsu Curry is something which I’ve loved my whole life.
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To get started with this particular recipe, we have to prepare a few ingredients. You can cook katsu curry using 21 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Katsu Curry:
- Take Sushi rice:
- Prepare 2-3 cups rice (use more or less)
- Make ready For the breaded meat:
- Make ready 1 box pork loin (contains about 4-5 pieces) or 2 chicken breasts cut in half longways (to make 4 pieces)
- Prepare Salt & pepper for seasoning
- Get 1/2 cup plain flour
- Make ready 2 large eggs beaten
- Get 1 cup panko (Japanese breadcrumbs)
- Prepare 4-5 cups vegetable oil, for cooking the breaded meat
- Take For the vegetables:
- Prepare 2 carrots slice into rounds
- Take 1 onion medium chopped into quarter slices
- Take 6 button mushrooms cut in half
- Get 1 broccoli florets sliced in half
- Make ready 5 small Maris Piper potatoes, sliced in half
- Make ready For the curry sauce:
- Make ready 1 tablespoon vegetable oil
- Get 5 cups boiled water (from kettle)
- Take 1 block Japanese curry sauce (S&B Golden Curry Mix)
- Make ready For garnish:
- Prepare 1 tablespoon black or white sesame seeds, sprinkle over rice (optional)
It is the ultimate comfort dish when you have a craving for a big meal. When I make curry at home, Mr. JOC always prefers adding katsu on top. He just loves the crunchy texture of katsu mixed with the flavorful curry sauce, and I don't blame him.
Instructions to make Katsu Curry:
- Add the rice to the rice cooker. Wash and rinse it a few times until it is no longer cloudy. Cook the rice and leave it there until ready for serving.
- Peel and slice carrots into rounds 0.5cm. Peel the onions and cut into quarter slices. Cut the mushrooms and broccoli florets in half. Slice the potatoes into quarters and set the vegetables aside.
- Boil about 5 cups of water in a kettle to save time. On medium heat, in a medium sized sauce pan place the carrots and potatoes. Add the hot water enough to cover the vegetables and cook until soft. In a colander drain the vegetables and set the carrots and potatoes aside.
- On medium heat, add oil in a wok and let it heat up for about a minute. Place onions in wok and sauté the onions until it becomes translucent, then add the carrots and potatoes and stir. Cook it for about a minute. Now add broccoli and mushrooms and then the hot water (from kettle) enough to cover the vegetables. Let it cook for another 2-3 minutes stirring occasionally.
- Add the block of the curry sauce (add more or less depending on preference). Let it simmer gently, turning down the heat to low for 10-15 minutes. Stir occasionally from time to time to prevent sauce and vegetables from sticking and burning. Then turn off heat and set aside.
- In the meantime as the curry cooks, prepare the pork by pounding each lion piece one by one until 0.5cm thick. Season with salt & pepper (add as much or little as you like).
- In two separate baking trays place the flour in one (season with a small amount of pepper & salt - optional) and in the other the panko breadcrumbs. In a bowl gently beat the eggs.
- Take a piece of pork lion and fully coat it all over in the flour on both sides. Dip into the egg and let any excess egg drip back into the bowl. Then place the pork in the panko breadcrumbs and cover the meat with it on both sides (including the edges). Place this on a large baking tray. Repeat the steps until all the pork has been used and set aside.
- In a wok or large pot add oil for shallow frying the breaded pork. On medium heat let the oil heat up. Drop a piece of panko breadcrumb into the oil. If it sizzles then the oil is ready. Place a piece of breaded pork into the wok. Let one side turn slightly golden brown before turning. Once brown turn over. Turn once more.
- When golden brown transfer onto kitchen paper placed on top of a plate or tray to allow the excess oil to drain. Repeat the process until all meat has been used.
- Place one breaded pork piece onto a chopping board. Cut into several slices (place remaining cooked meat in oven, on low temperature to keep warm) or leave whole. On a serving plate, add the rice, place the sliced meat next to it. Then ladle the curry sauce either on the side or on top of meat and rice (add as much or little as you wish). Garnish with sesame seeds (optional).
I have used a store-bought block of Japanese curry roux which is commonly used in Japanese households. Chicken Cutlet (Japanese version of chicken schnitzel) brings the Japanese curry up to the next level. A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken instead. Curry originated in India, but the curry popular in Japan took hold when English merchants brought curry powder. For the sauce, start to soften the onions, garlic and ginger.
So that’s going to wrap it up for this special food katsu curry recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
