Katsu Curry

Katsu Curry

Katsu Curry

Ingredients: 4 servings

Curry Sauce

S&B Golden Curry Sauce Mix
(mild, medium hot or hot)
120 g / 4.2 oz
Large onion1 pc
Chestnut mushrooms, finely chopped8 pcs / 100 / 3.5 oz
Vegetable oil1 tbsp
Water800 ml / 28.2 oz
Rice, cooked800 g / 28.2 oz
Parsley, finely chopped10 g / 0.4 oz

Katsu: 4 servings

Pork loin or chicken breast
(130 g/person)
520 g / 18.3 oz
Plain flour100 g / 3.5 oz
Egg, beaten2 pcs
Panko or breadcrumbs200 g / 7.1 oz
Rice bran oil (or vegetable oil)1500 ml / 52.9 oz
Salt and black pepperTo taste

Directions

  1. Heat the oil in a medium saucepan.
  2. Add the onion to the pan. Fry gently on a low heat until lightly browned.
  3. Add the mushrooms. Fry for 2 minutes.
  4. Add 800 ml of water and bring to boil. Reduce the heat to medium, simmer for 5 minutes.
  5. Remove the pan from the heat to cool the soup for 3 minutes, then break the curry roux into pieces and add them to the pan.
  6. Bring the sauce to boil then reduce the heat to low and simmer for 5 minutes. Keep stirring constantly while it is simmering to avoid burning the sauce.
  7. Put cooked rice on a plate, top with cutlet, then cover with curry sauce. Garnish with parsley and serve.

Chicken/pork cutlet

  1. Season one chicken breast/pork loin per person, dust with flour, then dip into beaten egg. Coat with panko (or breadcrumbs). Place in refrigerator for 15 minutes to set.
  2. In a large saucepan, heat rice bran or vegetable oil to 170°C. Drop a few panko into the oil to test if the temperature is correct. (They should float to the surface and sizzle.)
  3. Deep fry the cutlets for 6-8 minutes, depending on the thickness of meat). Don’t put all the cutlets in the oil at once; this will cause the temperature to drop. Turn cutlets over a few times in the oil until golden. Drain well.

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