Japanese Katsu Curry is a beloved comfort food, a harmonious blend of crispy, golden-brown panko-breaded pork cutlet and a rich, flavorful curry sauce. This iconic dish, a staple in Japanese cuisine, offers a delightful balance of textures and tastes – the satisfying crunch of the katsu contrasting beautifully with the smooth, subtly spiced curry. It's a dish that’s surprisingly easy to make at home, despite its seemingly complex flavors. The result is a truly rewarding culinary experience, perfect for a cozy weeknight dinner or a special occasion.
Beyond its deliciousness, making Katsu Curry is a rewarding process, allowing you to customize the spice level and ingredients to your liking. From the preparation of the tender pork cutlets to the simmering of the fragrant curry sauce, each step contributes to the final masterpiece. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step process outlined below.
Tools Needed
- knife
- cutting board
- frying pan
- pot
Ingredients
- Onion
- Pepper
- Salt
- Garlic: a few cloves
- Carrots
- Potatoes
- Sweet Potatoes
- Zucchini
- Mirin: 2 tbsp
- Soy Sauce: 2 tbsp
- Ginger: 1 tsp (optional)
- Stock
- Chicken
- Flour
- Egg
- Panko Breadcrumbs
- Rice Wine Vinegar: 1 tsp per egg
- Japanese Curry Blocks
- Water
- Oil
- Rice or Noodles
- Shallots
- Japanese Barbecue Sauce
- Qi
- Tokarashi Seasoning
Step-by-Step Instructions
Step 1. Prepare the Curry Base
- Chop an onion and saute it over medium heat with pepper and salt until translucent.
- Crush garlic, add chunky chopped vegetables (carrots, potatoes, sweet potatoes, zucchini, etc.), 2 tbsp mirin and soy sauce, and optional ginger. Toss to coat.
- Cover with stock and simmer for 20 minutes.
- Add Japanese curry blocks to the simmering vegetables and stir until dissolved to your desired thickness. Add water if it becomes too thick.
Step 2. Make the Chicken Katsu
- Bread your choice of meat (chicken for Katsu). Season flour, egg mixture (with rice wine vinegar), and panko breadcrumbs with salt and pepper.
- Deep fry chicken in 180°C oil for about 4 minutes per batch.
Step 3. Assemble the Dish
- Assemble your curry over rice or noodles. Slice and arrange chicken katsu on top.
Step 4. Garnish and Serve
- Garnish with shallots, Japanese barbecue sauce, qi, and tokarashi seasoning.
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- Add what you like to the vegetable mix!
- Rice wine vinegar in the egg mixture adds a great zing to the chicken.
Nutrition
- N/A
FAQs
1. Can I use chicken or beef instead of pork for the katsu?
Absolutely! Chicken breast or thin-sliced beef work well. Adjust cooking time as needed.
2. How can I make the curry sauce less spicy?
Reduce the amount of chili powder or curry powder in the recipe. You can also add a spoonful of sugar or honey to balance the spice.
3. What's the best way to keep the katsu crispy?
Ensure the pork is completely dry before breading. Fry in batches in hot oil to avoid lowering the oil temperature. Serve immediately after frying.
With its perfect blend of crispy katsu and rich curry, this recipe delivers an authentic Japanese dining experience right to your kitchen table. Enjoy the satisfaction of creating this flavorful dish from scratch, and savor every delicious bite. Now go forth and conquer the world of Katsu Curry!