Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, katsu curry. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Katsu Curry (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet. It is the ultimate comfort dish when you have a craving for a big meal. When I make curry at home, Mr. Chicken Katsu - How To Make Sushi Series.
Katsu Curry is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Katsu Curry is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook katsu curry using 21 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Katsu Curry:
- Take 1 large aubergine
- Get 1 large sweet potato
- Prepare 1 egg
- Take 1/2 cup plain flour
- Make ready Salt and pepper
- Take Sesame seeds
- Take 100 g Panko breadcrumbs
- Prepare Oil for shallow frying
- Make ready For the curry:
- Get Vegetable oil
- Prepare 1 large onion
- Take 4 large garlic cloves
- Take 1 tablespoon grated ginger
- Make ready 1 large carrot
- Make ready 1 small apple
- Get 1 tablespoon white miso paste
- Take 4 tablespoons curry powder
- Get 2 teaspoons white wine or rice vinegar
- Prepare 1 teaspoon garam masala
- Take 2 tablespoons soy sauce
- Get 1 tablespoon Worcestershire sauce
Double the quantities for the curry sauce and katsu chicken or tofu and freeze separately for up to two months. Defrost the protein overnight in the fridge. Chicken Katsu Curry is an absolute favourite - traditionally hailing from Japan, this dish Origins of Japanese curry Curry came to Japan from India via British military officers, which is why Katsu curry. Katsukarē (カツカレー) is a Japanese dish consisting of a pork cutlet (tonkatsu) served with a portion of Japanese rice and curry.
Steps to make Katsu Curry:
- Sauté onions and garlic in a little vegetable oil.
- Add the ginger, carrots, apple curry powder and garam masala. Stir and fry for a couple more minutes.
- Add the music paste to a cup of hot water and mix into the pan.
- Simmer for 15 minutes, then blend with a hand blender until a smooth sauce. Add the soy, vinegar and Worcestershire sauce. If the sauce is too thick add a little more water.
- Cover the bottom of a frying pan with the oil and heat it up so it's nice and hot.
- Cover a slice of sweet potato/ aubergine with flour, then dip into the beaten egg and then cover completely with the seed and breadcrumb mix. Add to the pan and repeat. Fry each slice until golden brown on both sides.
- Slice the sweet potato and aubergine into 0.5 cm thick slices.
- Season the flour and add to a large plate. Put breadcrumbs and sesame seeds onto another plate. Beat the egg and put it nearby.
- Serve with rice and/or a simple salad.
Chicken Katsu Curry is an absolute favourite - traditionally hailing from Japan, this dish Origins of Japanese curry Curry came to Japan from India via British military officers, which is why Katsu curry. Katsukarē (カツカレー) is a Japanese dish consisting of a pork cutlet (tonkatsu) served with a portion of Japanese rice and curry. It is served on a large plate and is typically eaten using a spoon or fork. Top tip for making Wagamama chicken katsu curry. You can swap most vegetables out for the greens or use salad leave instead.
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