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JAPANESE KATSU CURRY

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Ingredients

Adjust Servings:
Katsu Fry
1 piece Chicken Breast deboned
7 pieces Shrimp butterfly cut
2 pieces Pork Cutlet deboned
1-2 pieces Egg
1 cup All-Purpose Flour
1 cup Breadcrumbs panko
2 cups Oil for frying
Iodized Salt
Ground Black Pepper
Curry Sauce
2 tbsp Oil
1 bulb Garlic chopped
2 pieces White Onion chopped
2 pieces Carrot cubed
2 pieces Potato cubed
1 piece Red Bell Pepper chopped
1 liter Water
4 cubes Curry Roux
3 tbsps Honey
3 tbsps Tomato Ketchup
Sides
3 cups Rice steamed
3 pieces Egg soft-boiled
Fukujinzuke

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JAPANESE KATSU CURRY

Chicken, Pork and Shrimp

Features:
  • Spicy
Cuisine:

A hearty meal to enjoy with your whole family

  • Serves 6
  • Hard

Ingredients

  • Katsu Fry

  • Curry Sauce

  • Sides

Directions

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The very first Japanese curry dish that I had is ebi fry curry from a restaurant in the Philippines called Ippon-Yari and it was love at first bite! I’ve been trying to re-create that dish and now I think I am ready to share it with you. But for this recipe, I am including a similar non-seafood version which are chicken and pork katsu (cutlet), for those who have seafood allergies. Feel free to create the one that you prefer. Directions on how to do it are listed below. Enjoy!

If you make this recipe, snap a pic and hashtag it #homebasedchef – We love to see your creations on Instagram, Facebook, and Twitter!

Steps

1
Done
10 minutes

PREPARE THE VEGETABLES

Chop the garlic. Slice the onion. Cut the carrot and potatoes into cubes, about 1-inch thick. Cut the bell pepper into squares, about 3/4-inch.

2
Done
40 minutes

COOK THE CURRY SAUCE

Heat the pot over medium-high heat (160C). Add oil and sauté the garlic, followed by the onion. Add the carrots, potatoes and bell pepper and continue to stir for 5 minutes. Add 1L of water and boil for about 10 minutes. Lower down the heat (120C) and add in the curry roux. Mix very well to make sure that the curry roux are all diluted. Add in the honey and tomato ketchup and mix well. Simmer for about 15-20 minutes, stirring occasionally to make sure that the sauce doesn't stick on the bottom of the pot. The sauce will start to thicken. Turn the heat to low (70C) and continue cooking for 5-10 more minutes until the carrots and potatoes are cooked to your desired tenderness. You'll notice that the potatoes become smaller compared to its original cut size; the starch of the potato actually helps thicken the sauce.

If you like it sweeter, you can add a little more honey. If you want it more acidic, add a little more tomato ketchup.
If you want it to be more spicy, use all 4 cubes of level 5 spicy curry roux. If you want it milder, use more of the level 3 curry roux.

3
Done
15 minutes

PREPARE THE MEATS FOR THE KATSU FRY

Make sure to wash the chicken, shrimp and pork with clean water and then drain them.

To split the chicken breast in half: Place the boneless skinless chicken breast on a cutting board and hold it flat with your non-dominant hand. Then using a sharp knife, slice the chicken breast horizontally into two even pieces.

To butterfly the shrimp: Pull off the heads and legs then peel off the shell leaving the tails on. Gently run the knife at the shrimp's back and remove the digestive tract or vein by lifting it out or by using a paper towel. If the vein breaks, run water through it to clean. Then make shallow slits on the shrimp to flatten and spread it like butterfly wings.

To tenderize the pork: Make sure you have removed the skin to avoid curling when frying. Use the mallet to break up the muscle fibers of the meat. Do this on both sides of the meat until the thickness is reduced to half.
If you don't have a mallet, you can use:
- a knife (do a light pounding motion; make sure not to cut the meat all the way through)
- a fork (prick on the meat repeatedly)
- your fist (cover the meat first in plastic wrap and pummel or pound the meat repeatedly)

Season the meat with salt and pepper.

4
Done
5 minutes

BREAD THE MEAT

Prepare your breading assembly line. You need three bowls or containers - for all-purpose flour, beaten egg, and breadcrumbs.
1) Cover the meat in flour and shake off the excess.
2) Dip the meat in the egg.
3) Cover the meat in breadcrumbs.

5
Done
20 minutes

COOK THE KATSU FRY

Heat frying oil in a pan. Make sure it is hot enough before you place your meat in it. To test, when you see the oil producing bubbles on the surface of the pan, drop a small piece of breadcrumb. If the oil reacts as desired, you can start frying. If the sample breadcrumb seems to absorb to oil, wait a bit til the oil is ready.
Deep fry the meat until golden brown, make sure to flip on the other side for even cooking... chicken, shrimp and pork are pretty fast to cook. Once done, place the meat on a metal rack or kitchen tissue/towel to drain excess oil.

6
Done

Serve to your family

Curry is best served with steamed rice! Grab a plate, scoop a cup of steamed rice and spread it on the left part of the plate. Scoop a portion of the curry sauce, make sure to include potatoes, carrots and bell pepper and place it on the right part of the plate overlapping some of the rice. Place your preferred katsu meat on top of the curry sauce. And for the sides, you can add soft-boiled egg and fukujinzuke or pickled daikon radish. If you're serving it to a kid, you can omit the fukujinzuke and just add the soft-boiled egg. Yum!

Mrs. HBC

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