Curry was introduced to Japan by the British over 100 years ago,becomes one of the countryfavorite dishes.This recipes is a combination of curry sauce with a crispy frieed chicken cutlet,Served with rice,hard boiled eggs and picked radish.
Ingredients
curry sauce:
5 cubes japanese curry
1 large potato
1 large onion
1 carrot
500ml water
chicken katsu:
80g japanese breadcrumbs
4 tbsp. plain flour
4 chicken breasts
1 egg, slightly beaten
vegetable oil for deep-frying
serve with: cooked japanese rice tonkatsu sauce
Cooking procedure:
- Cut the onion, potato and carrot into small chunks before adding them to a large pan half filled with water.
- Bring the water to boil and then simmer for 20 minutes or until the vegetables are soft.
- Remove the saucepan from the heat. Add 5 blocks of curry roux to the pot with vegetables. Turn on the heat to low and allow to simmer for 10 minutes. Keep mixing until the curry sauce is thick and smooth.
- While the curry is simmering, season your chicken breast pieces with salt and pepper before covering with flour first and egg, then japanese breadcrumbs.
- Heat up the oil in a separate saucepan and carefully lower the chicken cutlets into the oil and cook them for a few minutes on both sides until they become a golden brown colour.
- Slice the cooked chicken katsu into and lay over a bed of rice before adding the curry sauce. Garnish with pickled radish, tonkatsu sauce, and boiled egg halves.
