Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, katsu curry. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Katsu Curry (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet. It is the ultimate comfort dish when you have a craving for a big meal. When I make curry at home, Mr. Chicken Katsu - How To Make Sushi Series.
Katsu Curry is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Katsu Curry is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook katsu curry using 21 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Katsu Curry:
- Prepare 1 large aubergine
- Get 1 large sweet potato
- Prepare 1 egg
- Make ready 1/2 cup plain flour
- Make ready Salt and pepper
- Make ready Sesame seeds
- Make ready 100 g Panko breadcrumbs
- Take Oil for shallow frying
- Take For the curry:
- Take Vegetable oil
- Prepare 1 large onion
- Take 4 large garlic cloves
- Get 1 tablespoon grated ginger
- Make ready 1 large carrot
- Take 1 small apple
- Take 1 tablespoon white miso paste
- Make ready 4 tablespoons curry powder
- Make ready 2 teaspoons white wine or rice vinegar
- Make ready 1 teaspoon garam masala
- Make ready 2 tablespoons soy sauce
- Make ready 1 tablespoon Worcestershire sauce
It is served on a large plate and is typically eaten using a spoon or fork. Katsu curry is a wonderful batch cook recipe. Double the quantities for the curry sauce and katsu chicken or tofu and freeze separately for up to two months. Defrost the protein overnight in the fridge.
Steps to make Katsu Curry:
- Sauté onions and garlic in a little vegetable oil.
- Add the ginger, carrots, apple curry powder and garam masala. Stir and fry for a couple more minutes.
- Add the music paste to a cup of hot water and mix into the pan.
- Simmer for 15 minutes, then blend with a hand blender until a smooth sauce. Add the soy, vinegar and Worcestershire sauce. If the sauce is too thick add a little more water.
- Cover the bottom of a frying pan with the oil and heat it up so it's nice and hot.
- Cover a slice of sweet potato/ aubergine with flour, then dip into the beaten egg and then cover completely with the seed and breadcrumb mix. Add to the pan and repeat. Fry each slice until golden brown on both sides.
- Slice the sweet potato and aubergine into 0.5 cm thick slices.
- Season the flour and add to a large plate. Put breadcrumbs and sesame seeds onto another plate. Beat the egg and put it nearby.
- Serve with rice and/or a simple salad.
Double the quantities for the curry sauce and katsu chicken or tofu and freeze separately for up to two months. Defrost the protein overnight in the fridge. Chicken Katsu Curry is an absolute favourite - traditionally hailing from Japan, this dish Origins of Japanese curry Curry came to Japan from India via British military officers, which is why Katsu curry. I made a yasai katsu curry or veggie katsu curry, except that it contains no egg in the batter so really it's a vegan katsu curry. Thick slices of juicy aubergine and sweet potato coated in panko.
So that is going to wrap it up for this special food katsu curry recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
