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Katsu Curry: A Delicious Japanese Comfort Food

Katsu Curry: A Delicious Japanese Comfort Food

Description

Welcome to the world of Katsu Curry! If you’re a fan of rich flavors and satisfying meals, you’re in for a treat. This article will guide you through everything you need to know about making Katsu Curry, from its history to a detailed recipe and serving suggestions. Let’s dive in!

Ingredients

For the Katsu

  • Pork or Chicken Cutlet: 2 pieces, pounded to an even thickness
  • Salt and Pepper: to taste
  • Flour: for dredging
  • Eggs: 2, beaten
  • Panko Breadcrumbs: for coating
  • Oil: for frying

For the Curry Sauce

  • Onion: 1 large, finely chopped
  • Carrots: 1 medium, diced
  • Potato: 1 medium, diced
  • Garlic: 2 cloves, minced
  • Ginger: 1 inch, minced
  • Curry Powder: 2 tablespoons
  • Curry Roux: 1 block (available in Asian grocery stores)
  • Water: 4 cups
  • Soy Sauce: 1 tablespoon
  • Sugar: 1 teaspoon
  • Salt: to taste

Instructions

1. Preparing the Katsu

  1. Season the Cutlets: Sprinkle salt and pepper on both sides of the pork or chicken cutlets.
  2. Dredge: Coat each cutlet in flour, shaking off excess.
  3. Dip in Egg: Dip the floured cutlet into the beaten eggs, ensuring it’s well-coated.
  4. Coat with Panko: Press the cutlet into panko breadcrumbs, covering it completely.
  5. Fry: Heat oil in a frying pan over medium heat. Fry the cutlets for about 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.

2. Making the Curry Sauce

  1. Sauté Vegetables: In a large pot, heat a bit of oil and sauté the chopped onions until translucent. Add garlic and ginger, cooking for an additional minute.
  2. Add Carrots and Potatoes: Stir in diced carrots and potatoes, cooking for about 5 minutes.
  3. Incorporate Curry Powder: Sprinkle in the curry powder and mix well.
  4. Add Water: Pour in the water and bring to a boil. Reduce heat and simmer for about 15 minutes or until the vegetables are tender.
  5. Add Curry Roux: Break the curry roux into pieces and add it to the pot. Stir until dissolved, and simmer for another 5 minutes. Season with soy sauce, sugar, and salt.

3. Serving

  1. Plate the Dish: Slice the katsu and place it on a serving plate. Ladle the curry sauce over the top.
  2. Garnish: You can garnish with chopped green onions or a sprinkle of sesame seeds if desired.

Equipment

Notes

  • Choosing Meat: Pork loin is traditional for katsu, but chicken breast or even tofu can be great alternatives.
  • Make Ahead: You can prepare the curry sauce ahead of time and reheat it when ready to serve.
  • Leftovers: Katsu Curry tastes even better the next day as the flavors meld together.

Find it online: https://optimalrecipes.com/katsu-curry-a-delicious-japanese-comfort-food/