At a glance
Cuisine/Diet
Type
Preparation Method
Level
Main Ingredient(s)
Japanese Ingredients
Chefs and Restaurants
Makes
4
Japanese Curry with Cutlet
Katsu Curry
This is a classic meal, enjoyed at home and in casual diners everywhere in Japan.
Ingredients
For the curry
- 120g S&B Golden Curry Sauce Mix (Mild, Medium Hot or Hot)
- 1 large onion, finely sliced
- 8 chestnut mushrooms, finely sliced
- 1 tbsp vegetable oil
- 800ml water
- 800g Japanese rice, cooked
- 10g parsley, finely chopped
For the cutlet
- 4 x 130g pork loin/ chicken breast
- 100g plain flour
- 2 eggs, beaten
- 200g panko or breadcrumbs
- 1.5 litre rice bran oil (or vegetable oil)
- salt and black pepper
Methods/steps
For the curry
- Heat the oil in a medium saucepan, add the onion, fry gently on low until lightly browned.
- Add the mushrooms, fry for 2 minutes.
- Add the water, bring to the boil. Reduce to medium, simmer for 5 minutes.
- Remove from the heat and cool for 3 minutes, then add the curry roux, in pieces.
- Bring back to the boil then reduce to low and simmer for 5 minutes. Stirring constantly to avoid burning the sauce,
- Serve with cooked rice and cutlet (see www.eat-japan.com for recipe), garnished with parsley.
For the cutlet
- Season one chicken breast/pork loin per person, dust with flour, then dip into beaten egg.
- Coat with panko (or breadcrumbs), then rest in the fridge for 15 mins to set.
- In a large saucepan, heat rice bran or vegetable oil to 170°C. Drop a few panko into the oil to test if the temperature is correct (they should float to the surface and sizzle).
- Deep fry the cutlets for 6-8 minutes, depending on the thickness of meat). Don’t put all the cutlets in the oil at once; this will cause the temperature to drop. Turn cutlets over a few times in the oil until golden. Drain well.
- Serve with the cooked rice and curry.
