Recipe: Japanese Katsu Curry
April 20, 2020
No one says no to curry. Ever. Curry Tonkatsu is the ultimate comfort meal when you're stuck at home during circuit breaker (aka partial lockdown) period.
Japanese Curry, unlike Indian curry, is thicker, with a milder spice level, perfect for individuals whose gastrointestinal tract can't tolerate intense spiciness. The crunchy katsu, coupled with rich flavourful curry, makes it absolute yumz.
Japanese Katsu Curry
- Cut onion, potato and carrot into small chunks before adding them to a large pan filled with water. Bring water to boil, and simmer vegetables for 20 min (or until soft)
- Meanwhile, start cooking the rice.
- When vegetables are soft, add Japanese curry to the pot and allow to simmer for 10 min. Keep mixing till curry sauce is thick and smooth. Add extra water while the mixture simmers to prevent the sauce from turning dry.
- Thaw chicken breasts, and season it with salt and pepper. Then, lightly coat it with flour, then raw egg, and finally panko breadcrumbs.
- Heat oil in a separate saucepan to medium-high heat and carefully deep fry the cutlets till they become a golden brown colour (about 2 - 3 min on each side).
- Slice the tonkatsu into strips over the rice, before adding shredded cabbage and drenching it with curry.
Miso Soup
- To make dashi, bring 4 cups water to a boil over medium heat and add 1/2 cup kelp (kombu). Remove the kombu as water starts to boil, and simmer for about 1 minute.
- Prepare 1/4 cup chopped scallions, and 1/2 cup cubed silken tofu.
- Bring the dashi broth to a rapid simmer over medium-high heat, and add 4 tbsp yellow miso paste. Whisk till miso has completely dissolved in the broth.
- Add the tofu to the broth. Simmer just enough to warm the tofu for about 1 - 2 minutes.
- Scatter scallions over the soup just before serving.
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