Katsu curry

Katsu Curry

Katsu curry is a popular Japanese dish that combines the flavors of crispy breaded cutlets and rich curry sauce. It is a fusion of Japanese and Western cuisines, with the breaded cutlets being influenced by European cooking techniques and the curry sauce being a staple in Japanese cuisine. Katsu curry is a comforting and satisfying dish that is enjoyed by people of all ages.

Ingredients

To make katsu curry, you will need the following ingredients:

- 2 boneless chicken breasts or pork loin chops - Salt and pepper, to taste - 1/2 cup all-purpose flour - 2 eggs, beaten - 1 cup panko breadcrumbs - Vegetable oil, for frying - 1 onion, finely chopped - 2 carrots, peeled and diced - 2 potatoes, peeled and diced - 3 cloves of garlic, minced - 2 tablespoons curry powder - 2 tablespoons all-purpose flour - 2 cups chicken or vegetable broth - 2 tablespoons soy sauce - 1 tablespoon honey - Cooked rice, for serving

Instructions

1. Start by preparing the breaded cutlets. Season the chicken breasts or pork loin chops with salt and pepper on both sides.

2. Set up a breading station with three shallow bowls. Place the flour in the first bowl, beaten eggs in the second bowl, and panko breadcrumbs in the third bowl.

3. Dredge each chicken breast or pork loin chop in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it evenly with the panko breadcrumbs, pressing gently to adhere.

4. Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded cutlets until golden brown and cooked through, about 4-5 minutes per side. Transfer them to a paper towel-lined plate to drain excess oil.

5. In a separate pot, heat some vegetable oil over medium heat. Add the chopped onion, diced carrots, diced potatoes, and minced garlic. Sauté until the vegetables are softened and fragrant.

6. Sprinkle curry powder and flour over the sautéed vegetables. Stir well to coat the vegetables evenly.

7. Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Add soy sauce and honey, and bring the mixture to a simmer. Cook for about 15-20 minutes, or until the sauce has thickened.

8. Slice the breaded cutlets into strips and serve them over a bed of cooked rice. Ladle the curry sauce over the cutlets and rice.

Serving and Variations

Katsu curry is typically served with a side of pickled vegetables, such as fukujinzuke or rakkyo. These tangy and crunchy pickles provide a refreshing contrast to the rich and flavorful curry sauce.

There are also variations of katsu curry that cater to different dietary preferences. For vegetarians or vegans, the breaded cutlets can be substituted with tofu or tempeh. Additionally, some people prefer to use seafood, such as shrimp or fish, instead of chicken or pork.

See Also

- Japanese cuisine - Curry - Breaded cutlets - Fukujinzuke - Rakkyo