japanese katsu curry

Chicken Katsu Curry is succulent and crispy fried chicken coated with panko crumbs on a bed of plain steamed Japanese rice drizzled with delicious Japanese curry.

Chicken Katsu Curry

I potato (about 200 grams)

carrot (about 100 grams)

onion (180 grams)

olive oil

water

120 g store bought Japanese curry roux (about 6 cubes *1)

chicken breast katsu

rice

Peel the potato and dice it to 2cm cubes. Set aside in a bowl of water.

Peel the carrot and chop off the top and end. Cut it in half length wise.&nbsp; &nbsp;

Cut the half carrot in half again length wise and chop it diagonally by rotating the carrot with the left hand and set aside. *2

Peel the onion and cut it in half horizontally.

Cut the half onion into wedges. Set aside.

Heat the olive oil in a pot over medium heat and cook the chopped onion first.&nbsp;

After cooking the onion for a couple minutes, add the carrot and stir.&nbsp;

Add the potato and sautee all together for a couple minutes then pour the water into the pot.&nbsp;

Bring it to boil, put the lid on, and simmer for about 10 minutes.&nbsp;

Turn the heat off and add curry roux.&nbsp;

Dissolve the curry roux in and put the pot back on low heat and bring it to simmer. Simmer for about 5 minutes then turn the heat off.&nbsp;

Serve the rice in a shallow bowl.&nbsp;

Cut the chicken katsu in half and slice them to strips.

Place the cut chicken katsu on the rice.&nbsp;

Pour the curry over the chicken katsu and rice and serve. Add Rakkyo and Fukushinzuke on the side of rice. *3

How to Make Japanese Curry Using Roux Cubes

Japanese Curry Using Roux Cubes (Including Lots of Secret Tips)

Olive oil

Salt

(½lb) Meat of your choice (Beef, Chicken, Pork)

unsalted butter

Garlic

Carrot

- 3 Medium Potatoes

Water

bowls Cooked White Rice

Any of the secret ingredients you like

Heat a pan on medium with 1 tbsp olive oil.

Add the onions and cook for 10 minutes, stirring occasionally so that they don't burn.

After 10 minutes, sprinkle with salt and mix.

Lower the heat and cook for another 30 minutes, stir every few minutes prevent burning. (If the onions stick to the pan, add a bit of water to help unstick them.)

While they're cooking, prepare the rest of the ingredients.

Caramelizing the onions

First, cut your meat into bite size pieces.

Peel the potato and carrot, cut them into large pieces. Try not to cut them too small otherwise they will fall apart during the cooking process.

Heat a large pot on medium and add 1 tbsp butter and 2 cloves of crushed garlic.

Once the butter is melted and the garlic is fragrant, add the meat to the pan and sprinkle with a pinch of salt. Brown the outsides to seal in the juices.

Add all of the carrot and potato to the pot. Cook together for a few minutes.

Add the caramelized onion to the pot and stir.

Next, pour in 700 - 900ml of water (depending on your roux) and bring it to the boil. (If you want to add red wine, swap 10% of the water for the wine. Example: 850ml water becomes 765ml and 85ml of wine. You can also add tomato puree etc here if desired.)

Once it's boiling, turn the heat down to medium-low and simmer for 20 mins with the lid slightly ajar.

While you're waiting, check back from time to time and use a spoon to skim the foamy residue from the top of the simmering liquid. (If you want to add soy sauce, add it now)

After 20 mins, turn the heat down to low and add your Japanese curry roux.

Mix in the roux and then simmer without the lid for 5-10 minutes. (Stir from time to time to make sure it doesn't get stuck to the bottom of the pan)

If it gets too thick, add more water (50ml-100ml at a time). If it's too thin, cook for longer.

Optional: If you want to add chocolate or coffee powder you can add them now.

Once you reach your desired consistency, serve with white rice and enjoy!

Curry

https://www.youtube.com/watch?v=u5U-FH7o7v8

Have you ever tried making Japanese curry at home? It’s pretty easy to do, especially if you have the premade roux in a box. In fact, Japanese curry roux is so tasty, you can’t really fail… but why stop at tasty? Why not make it the best it can be?

I’ve been making curry with roux for longer than I can even remember and this is pretty much my life’s research well kinda! I wanna share some tips on how to make the ultimate Japanese style curry using roux. 

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http://www.youtube.com/channel/UCvDExRIeyrh7PSMdleWf1yg?sub_confirmation=1

【Related Recipes】
This video's recipe: https://sudachirecipes.com/japanese-curry-roux-cubes/

How to cook Japanese rice without rice cooker (Video): https://www.youtube.com/watch?v=EDp3NKGe2QQ&t=76s

【Table of Contents】

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【Ingredients】

Caramelized Onions

    1.5 – 2 Onions
    1 tbsp Olive oil
    1 pinch Salt

Curry

    250g (½lb) Meat of your choice (Beef, Chicken, Pork)
    1 tbsp unsalted butter
    2 cloves Garlic
    1 Carrot
    2 – 3 Medium Potatoes
    1/2 a Box of Japanese Curry Roux (approx 100g)
    700 – 900ml Water (This is an average, check the box for exact measurements)
    6 bowls Cooked White Rice
    Any of the secret ingredients you like


#Japanesecurry #Curryroux #Japanese food

Japanese Beef Curry Using Roux Cubes (Incl. secret tips)

These easy Japanese Curry Donuts are filled with chicken and vegetable curry, coated in crunchy panko breadcrumbs and fried until golden.

Easy Japanese Curry Donuts Recipe | Marion&#039;s Kitchen

Marion’s Kitchen Katsu Curry Meal Kit

BREADCRUMBS

CURRY

chicken mince

½ medium onion, finely diced

potato, finely diced

carrot, finely diced

sea salt

soft, fresh white sandwich bread

eggs, lightly beaten

tbsp Vegetable oil,

Step 1

Heat a large frying pan with vegetable oil over medium-high heat. Add the chicken mince and onion, then cook, breaking up the mince with a spatula, until the chicken is browned. Add the potato, carrot, JAPANESE CURRY from the meal kit, water and a pinch of salt. Stir until well combined.

Step 2

Cover the pan, reduce the heat to low and cook for 3-5 minutes or until the vegetables are tender.

Step 3

Remove the lid and increase the heat to medium. Cook, stirring constantly, for a further 4-5 minutes or until the curry has reduced to a thick, glossy and scoopable mixture. Transfer to a bowl and allow to cool completely.

Step 4

Place 1 tablespoon of the cooled curry filling in the centre of a slice of bread. Top with another slice.

Step 5

Position a wide-rimmed drinking glass, mug or round cookie cutter over the filling. Press down firmly with a slight twisting motion to cut out a round pocket and seal the edges. Repeat with the remaining bread and filling.

Step 6

Dip each curry pocket into the beaten egg, allowing any excess to drip off. Coat thoroughly in the PANKO BREADCRUMBS from the meal kit.

Step 7

Pour enough vegetable oil into a frying pan to come approximately 1cm up the side. Heat over medium heat.

Step 8

Shallow-fry the curry donuts for 1-2 minutes on each side or until crisp and golden. Transfer to a wire rack or paper towel to drain. Allow to cool slightly before serving.

These crispy Egg Katsu Curry feature a golden panko coating, runny yolk and rich Japanese curry sauce, using an easy baking paper frying technique.

Egg Katsu Curry Recipe | Marion&#039;s Kitchen

x Marion’s Kitchen Japanese Katsu Curry Kit

Breadcrumbs

Curry Sauce

eggs

Neutral oil,

brown onion, finely diced

garlic cloves, finely chopped

Salt and pepper

potatoes,

carrot,

rice,

Spring onions, julienned to serve

Heat the oil in a medium saucepan over medium heat. Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for another minute until fragrant.

Add the potatoes and carrot, then pour in the JAPANESE CURRY SAUCE. Add ¾ cup of water and stir to combine. Bring to a simmer, then cover and cook over medium-low heat for 12-15 minutes, or until the vegetables are tender. Remove the lid and simmer for a further 2-3 minutes if the sauce needs to thicken.

Meanwhile, cut four approximately 15cm squares of baking paper. Divide half the PANKO BREADCRUMBS among the squares, shaping each portion into a flat bed with a shallow well in the centre.

Crack an egg into each well, then gently cover each egg with the remaining breadcrumbs. Leave to rest for 2-3 minutes so the raw egg moistens the breadcrumbs and helps them stick.

Pour enough oil into a deep saucepan or wok to come approximately 5cm up the side. Heat to 180°C for a runny yolk or 170°C for a jammy yolk.

Working one at a time, carefully lower an egg into the hot oil using the baking paper as a sling. Fry for about 1 minute, or until the egg releases naturally from the paper. Carefully remove the paper using tongs.

Continue frying for another 15-30 seconds, then carefully turn the egg over. Fry for 45-60 seconds, or until crisp and golden. Transfer to a wire rack or a plate lined with paper towel. Repeat with the remaining eggs, allowing the oil to return to temperature between each batch.

Divide the steamed rice among serving bowls. Spoon over the vegetable curry and top each bowl with a crispy katsu egg. Serve immediately.

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Top Tags

Chicken Katsu Curry

Japanese Curry Using Roux Cubes (In...

Easy Japanese Curry Donuts Recipe |...

Egg Katsu Curry Recipe | Marion&#03...

Top 4 japanese katsu curry recipes from across the web

The most viewed japanese katsu curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Katsu Curry

Japanese Curry Using Roux Cubes (In...

Easy Japanese Curry Donuts Recipe |...

Egg Katsu Curry Recipe | Marion&#03...

The most viewed japanese katsu curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine