![]() Though I don’t make fried foods much at home, when I do make it, it’s something I thoroughly enjoy. This might have you wanting to remake this over and over and over again!īut a little healthier since it’s not red meat. Read on or watch the video to get a few of my tips to make your chicken katsu a success. It’s the way you prepare the meat and then using a bit of water as you cook it. Wanna know what can make your chicken katsu a simple yet extremely satisfying meal? It’s not the sauce, or the super thinly sliced cabbage. Oh and here’s another video you can watch – another take on the chicken katsu, this time as a donburi (rice bowl).Check out the video below and see how I made a complete chicken katsu dinner!.More about tonkatsu sauce and ways to add flavor.We also made the katsu sauce and that was also great! Our bellies are overstuffed and happy. Cutting the chicken in that style does make a difference too and I think you end up having more chicken in the end since the pieces bulk up when they’re fried. It’s a lot of work but makes a ton of curry. This meal was so hearty and delicious and as good or better than so many we’ve had in Japanese restaurants. I think marinating it in sake and refrigerating it made a huge difference from when I normally just make fried chicken cutlets with panko breading. We made chicken katsu with the curry and that recipe was wonderful too. I did 1/16 of cayenne and it wasn’t spicy at all so I’ll probably do 1/8 next time since I was playing it safe for the kids. I made the instant pot version which was wonderful and easy, I just had to make sure I didn’t add the curry roux in until after pressurizing and almost messed that up. My curry roux was much thicker than the video (no idea why) but I threw in an extra tablespoon of butter and it was a liquid roux like this one rather than something that looked like cookie dough. Made this tonight and it was amazing! I made the curry roux from scratch rather than using store bought this morning and I’m glad I did that. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. I hope you give the fabulous combo a try! Also, give us a thumbs up by leaving your review below if you enjoyed this katsu curry recipe. Katsu curry is a hefty meal but tastes amazing and immensely satisfying. To serve, pour curry on the side next to the cutlet away from the steamed rice. While you warm up and simmer the curry in a saucepan on low heat, you can reheat the katsu in the oven, which takes less than 30 minutes. If I happened to have both Japanese curry and katsu in the freezer, I could just defrost them and put this together instantly. Option 2: Speed it up by using leftovers! I usually cook my choice of curry the night before, then warm it up and serve it with a fresh-made katsu. Option 1: Make the curry on the stovetop or instant pot and prepare the katsu in the oven. To simplify and shorten the cooking process, here are what I usually do: You can cook the curry from scratch, fry the katsu, and cook the rice all at the same time, but this can take up quite a bit of time. Hot steamed rice – I recommend using only Japanese short-grain rice.Katsu (cutlet breaded with flour and panko breadcrumbs).Katsu curry is made of 3 main components: Optional toppings: Half a hard boiled egg and fukujinzuke (red pickled daikon). Baked Salmon Katsu (salmon cutlet) – Use white fish instead of salmon for katsu curry.Gluten-Free Baked Chicken Katsu (chicken cutlet).You can literally make your protein choice with different options! Not a big fan of pork or chicken? You can also enjoy katsu curry with shrimp or fish (See below). For the sauce, the base is made of Japanese curry roux, ginger, garlic, chicken stock, grated apple, honey, soy sauce, ketchup, and black pepper. Choose Which Japanese Curry You Want to MakeĮach of my curry recipes below consists of the main protein, and vegetables such as onion slices, carrots, and potatoes. ![]() It’s essentially a mix and match dish, where you can pair a leftover curry with some golden brown, fresh out of the fryer pork chops (tonkatsu) or baked chicken breast cutlet, or fried fish cutlet. We never get tired of making katsu curry at home because you get to switch things up easily. He just can’t get enough of the crunchy texture of katsu that pairs perfectly with the rich curry sauce and slightly sticky Japanese rice, and I don’t blame him.Īt Japanese curry restaurants, you get to choose different toppings to go with your curry over rice, and katsu is one of them. When I make curry at home, my husband always prefers adding katsu on top. It is the ultimate comfort dish when you have a craving for a big, hearty meal. Katsu curry (カツカレー) is a combination of Japanese curry and a panko-breaded cutlet that is served over steamed rice. Choose Which Japanese Curry You Want to Make
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