Description
Comforting Japanese katsu curry brings together crispy breaded pork cutlets and rich, spicy sauce over steamed rice. Hearty homemade sauce and perfectly golden-brown meat create a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 2 chicken breasts (boneless, skinless, lightly pounded)
- 1 egg (lightly beaten)
- 1 cup panko breadcrumbs
- ¼ cup all-purpose flour
- 1 tsp salt
- ¼ tsp black pepper
- 3 cups vegetable oil (236 ml)
- 2 cups white rice (cooked)
Instructions
- Vegetable Preparation: Peel and cube potatoes and carrots into uniform pieces, then soak potato cubes in cold water to remove excess starch and enhance texture.
- Aromatic Base: Sauté onions and garlic in olive oil until translucent, releasing a fragrant foundation for the curry sauce.
- Vegetable Cooking: Add carrots and potatoes to the pot, stirring to coat with aromatics and develop initial flavor layers.
- Liquid Integration: Pour in chicken stock, water, soy sauce, honey, and grated apple, bringing the mixture to a rolling boil before reducing to a gentle simmer and covering to allow vegetables to soften completely.
- Curry Development: Whisk curry roux into the simmering vegetable mixture, maintaining a consistent medium-low heat until the sauce transforms into a rich, velvety consistency with deep, complex flavors.
- Plating and Presentation: Layer crispy chicken katsu over steamed rice, cascading the luxurious Japanese curry sauce across the top and finishing with a sprinkle of green onions or fresh herbs for a vibrant, authentic touch.
Notes
- Starch Removal Technique: Soaking potato pieces in cold water helps eliminate excess starch, resulting in a better texture and preventing mushy curry.
- Flavor Building Basics: Sautéing onions and garlic until translucent creates a robust flavor foundation for the curry sauce.
- Roux Incorporation Tip: Gently stir curry roux into the sauce to ensure smooth integration and prevent lumps, maintaining a medium-low heat for ideal consistency.
- Serving Suggestion: Layer sliced chicken katsu over steamed rice and top with a generous curry sauce to create a harmonious balance of flavors and textures.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 610
- Sugar: 0.5 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg