Katsu Curry

Ingredients

• •2 pcs Pork cutlet
• •200 g Japanese curry roux
• •2 medium Onion
• •2 medium Carrots
• •2 medium Potatoes
• •400 g Rice

Instructions

1. 1

   Slice chicken thighs horizontally to create thin cutlets, or use chicken breast pounded to 1/2 inch. Season with salt and pepper. Set up breading station: flour, beaten eggs, panko breadcrumbs. Coat each piece thoroughly, pressing breadcrumbs firmly.

   💡 Pounding the meat ensures even cooking and tender texture. The triple-coat method creates the crispy crust.

2. 2

   Heat 1 inch of vegetable oil in a deep pan to 350°F (175°C). Fry chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack and let rest for 2 minutes before slicing.

   💡 Resting is essential - it keeps the juices in when you slice. A wire rack prevents sogginess from steam.

3. 3

   For curry: sauté diced onions in butter until caramelized, about 10 minutes. Add diced carrots and potatoes, cook 5 minutes. Add curry roux blocks, beef broth, and simmer for 20 minutes until thickened. Add apple for subtle sweetness.

   💡 Caramelizing the onions builds the flavor base. The apple is a Japanese curry secret - it adds umami depth.

4. 4

   Slice the katsu into strips. Serve over steamed Japanese rice. Ladle curry alongside or over the katsu. Garnish with fukujinzuke (pickled vegetables) and serve immediately.

   💡 The contrast between crispy katsu and silky curry is the key to this dish. Serve immediately to maintain texture.

5. 5

   For katsu curry burger: slice the katsu horizontally, place between toasted buns, top with curry sauce and pickles. This fusion dish is incredibly popular in Japan.

   💡 The katsu burger is Japan's take on the American hamburger - a delicious fusion.