Ingredients
- Japanese Curry Roux: The key flavor base. Popular options include Vermont Curry by House Food Corporation, but you can find various brands at Japanese/Asian grocery stores.
- Chicken Cutlet: Traditional protein; pork cutlet is an alternative.
- Onion: Adds sweetness and depth of flavor.
- Potato: Provides texture and heartiness.
- Carrot: Adds sweetness and color.
- Fukujinzuke (optional): A red pickled daikon condiment for added tanginess.
Note: Feel free to experiment with different curry roux brands and protein options.
Instructions
Sauté the Onions: Heat oil in a large pot over medium heat. Add onions and sauté until slightly browned and aromatic.
Cook the Vegetables: Add diced potatoes and carrots. Cook until tender.
Add the Curry Roux: Stir in the curry roux until it dissolves and thickens the sauce.
Prepare the Chicken Cutlets: Cook breaded chicken cutlets separately until crispy and golden brown.
Plate the Dish: Serve cooked rice on a plate, place the crispy chicken cutlet beside it, and pour the curry sauce on top or on the side.
Serving Suggestions
- Toppings: Add fukujinzuke for extra flavor.
- Pairings: Consider smoked salmon, a mixed vegetable salad, or grated daikon with soy sauce.
Enjoy the comforting flavors of Katsu Curry with these simple steps and suggestions!
Feel free to adjust this template based on your preferences or add more details as needed
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