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. 

Subscribe Here↓↓↓
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

Top 2 japanese katsu curry recipes from across the web

The most viewed japanese katsu curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Chicken Katsu Curry

Japanese Curry Using Roux Cubes (In...

Top 2 japanese katsu curry recipes from across the web

The most viewed japanese katsu curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Katsu Curry

Japanese Curry Using Roux Cubes (In...

The most viewed japanese katsu curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine