Katsu Curry (Japanese Curry with Chicken Cutlet)
Posted July 28, 2023 by: Admin
A delicious Japanese specialty, Katsu Curry consists of breaded and fried meat, usually pork in Japan, served with a succulent vegetable curry infused with a creamy sauce. Contrary to the spicier Indian curries we often encounter, Katsu Curry offers a milder yet richer flavor profile. Its counterpart, Katsudon, follows the same principle of breaded and fried meat, but combines it with a delicious soy-sake omelette, rice and fresh coriander, creating a true gastronomic experience that promises to tantalize your taste buds and transport you on an extraordinary culinary journey!
Reasons to love this dish:
This tasty dish is easy to prepare, making it accessible to everyone. One bite is enough to transport you to the vibrant flavors of Japan. What’s more, it caters for a wide range of dietary preferences, being both vegan and safe for those with gluten allergies.
Ingredients:
For the pork cutlets :
- 250 g boneless pork loin
- All-purpose flour
- 1 large egg
- Panko breadcrumbs
- Salt
- Ground black pepper
- Garlic powder
- Cooking oil (for frying)
For the Japanese curry :
- 1 drizzle olive oil
- ½ onion, finely chopped
- 1 large clove garlic, minced
- 110 g carrots, thinly sliced
- 90 g potatoes, diced
- 2 cubes Japanese curry roux (medium or hot, according to preference)
- 1 tablespoon double tomato paste
- 400 ml water
- 2 tablespoons soy sauce (regular or low-fat)
For the sesame rice :
- 50 g sushi rice (or other short-grain rice)
- Sesame seeds (white or black, or a mixture of both)
- Fresh coriander leaves for garnish
The ingredients:
- Begin by coating the pork loin: First, dust the pork loin with flour, then dip it in beaten egg, and finally coat it with a mixture of Panko breadcrumbs, salt, pepper, and garlic powder.
- Heat frying oil in a pan: In a frying pan, heat the oil until it reaches 150°C. Carefully place the breaded pork loin into the hot oil. Fry each side for approximately 10 minutes or until it turns a delightful golden brown.
- Prepare the vegetable curry: Peel and slice the carrots, potatoes, and onion. In a separate hot frying pan with a drizzle of olive oil, sauté the vegetables together with the chopped or pressed garlic clove. Keep the heat high and stir frequently to avoid any sticking. Cook for about 10 minutes until the vegetables become tender.
- Make the curry sauce: Add water, double tomato paste, soy sauce, and curry cubes to the sautéed vegetables. Cover the pan and let it simmer for approximately 15 minutes, stirring occasionally, until the sauce thickens.
- Cook the rice: Follow the instructions on the rice packet for cooking, then drain it and place it on a plate.
A recipe suitable for allergy sufferers:
People with gluten intolerance or allergies can modify the recipe as follows: use gluten-free flour and soy sauce, and opt for ordinary breadcrumbs rather than Panko, as the latter contains gluten. In addition, you can find gluten-free Japanese curry cubes and tomato paste as suitable alternatives.
