Description
Japanese katsu curry brings together crispy breaded pork cutlets with rich, savory sauce. Comfort meets elegance in this hearty dish that satisfies hunger and delights palates with complex flavors you’ll crave again.
Ingredients
Scale
- 1 chicken cutlet
- 1 potato, diced
- 1 onion, sliced
- 1 carrot, sliced
- Fukujinzuke (optional)
Instructions
- Caramelize Base: Sauté onions in a saucepan over medium heat until golden and fragrant, developing a deep, rich foundation for the curry sauce.
- Build Vegetable Layer: Add potatoes and carrots to the onions, stirring intermittently. Cook until vegetables become tender and easily pierced, creating a robust vegetable backdrop.
- Create Curry Sauce: Dissolve curry roux blocks into the vegetable mixture, whisking continuously to transform the ingredients into a smooth, luxurious sauce with complex depth and velvety texture.
- Prepare Chicken Coating: Thoroughly coat chicken breasts in seasoned breadcrumbs, ensuring complete and even coverage for maximum crispiness. Heat vegetable oil to 350°F (175°C) in a separate skillet.
- Fry Katsu: Submerge breaded chicken in hot oil, cooking until exterior turns golden-brown and crisp, and internal temperature reaches 165°F (74°C). Aim for a perfectly crunchy exterior and juicy interior.
- Assemble Dish: Layer steamed white rice on plate, position crispy chicken katsu alongside, and generously drizzle aromatic curry sauce over the cutlet. Garnish with fukujinzuke to introduce tangy, pickled contrast.
Notes
- Caramelize Onions Carefully: Take time to slowly cook onions over medium heat, allowing natural sugars to develop deep, sweet flavor without burning.
- Vegetable Cooking Technique: Cut potatoes and carrots uniformly to ensure even cooking and consistent texture throughout the dish.
- Perfect Chicken Coating: Ensure breadcrumbs adhere completely to chicken by using a light egg wash and pressing crumbs firmly for maximum crispiness.
- Oil Temperature Matters: Maintain consistent 350°F oil temperature for golden-brown, crispy katsu without absorbing excess oil or becoming greasy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 3
- Calories: 400
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg