Recipe Cuisine: Japanese
Theme: 10 Iconic Asian Ingredients
Katsu Curry
By: Lachlan
Ingredients
- Panko bread crumbs
- 2 Chicken thighs
- 3 eggs, beaten
- Plain Flour
- 1 tbsp White miso
- 3 Carrots, chopped into moons
- 1 small Sweet potato cubed
- Short grain rice
- Lebanese Cucumber
- 1 tbsp Rice wine vinegar
- 1 tsp Sugar
- Packet golden curry
- Nori, 1 sheet diced
- 4 Shitake mushrooms, stems removed
Product used in recipe
- OBENTO - RICE WINE VINEGAR
- OBENTO - PANKO BREADCRUMBS
Method
- Make the katsu:Flatten chicken slightly.Season with salt & pepper.Coat: flour > egg > panko.Fry at 170–175°C for 3–4 min per side.Rest 2 minutes, then slice
- Make the curry:Heat oil in a pot.Add onion, cook 5–7 minutes until soft and slightly golden.Add carrots + mushrooms, cook 2–3 minutes.Add water and simmer 10–15 minutes until carrots are tender.Turn heat off.Add 3 curry cubes, stir until dissolved.Reheat gently until thick.Taste — if you want it richer/thicker, add a 4th cube.
- Make the cucumber salad:Slice cucumbers very thin.Toss with salt, rest 5 minutes.Squeeze out excess liquid.Mix vinegar, nori + sugar until dissolved.Toss with cucumber.
- Prepare rice as per packet
- Plate:Rice on one sideCurry beside (not drowning the katsu)Lay sliced katsu partly over riceOptional: drizzle of tonkatsu sauce or Kewpie
