Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, japanese katsu curry - chicken, pork & shrimp. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Katsu-karē is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce. Curry originates in Indian cuisine and was brought to Japan from India by the British. The Imperial Japanese Navy adopted curry to prevent beriberi, and now the.
Japanese Katsu Curry - Chicken, Pork & Shrimp is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Japanese Katsu Curry - Chicken, Pork & Shrimp is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook japanese katsu curry - chicken, pork & shrimp using 25 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Japanese Katsu Curry - Chicken, Pork & Shrimp:
- Prepare KATSU FRY:
- Take 1 piece Chicken Breast
- Make ready 7 pieces Shrimp
- Prepare 2 pieces Pork Cutlet
- Get 1-2 pieces Egg
- Take 1 cup All-Purpose Flour
- Get 1 cup Breadcrumbs
- Get 2 cups Oil
- Prepare Iodized Salt
- Take Ground Black Pepper
- Get CURRY SAUCE:
- Take 2 tbsp Oil
- Prepare 1 bulb Garlic
- Take 2 pieces White Onion
- Take 2 pieces Carrot
- Prepare 2 pieces Potato
- Take 1 piece Red Bell Pepper
- Prepare 1 liter Water
- Get 4 cubes Curry Roux
- Get 3 tbsps Honey
- Make ready 3 tbsps Tomato Ketchup
- Take SIDES:
- Take 3 cups Rice
- Make ready 3 pieces Egg
- Prepare Fukujinzuke
The Japanese absolutely love curry and deep-fried food. Add oil and sauté the garlic, followed by the onion. Pork Katsu with Curry Sauce This Japanese influenced recipe is for Pork Katsu with Curry Sauce, their variation of crumbed pork with a curry-based sauce. The crumbed pork, or Katsu, is a great foundation preparation which can be combined with other sauces or even served without a sauce similar to schnitzel.
Instructions to make Japanese Katsu Curry - Chicken, Pork & Shrimp:
- PREPARE THE VEGETABLES: Chop the garlic. Slice the onion. Cut the carrot and potatoes into cubes, about 1-inch thick. Cut the bell pepper into squares, about 3/4-inch. ©homebasedchef
- COOK THE CURRY SAUCE: Heat the pot over medium-high heat (160C). Add oil and sauté the garlic, followed by the onion. Add the carrots, potatoes and bell pepper and continue to stir for 5 minutes. Add 1L of water and boil for about 10 minutes. Lower down the heat (120C) and add in the curry roux. Mix very well to make sure that the curry roux are all diluted.
- Add in the honey and tomato ketchup and mix well. Simmer for about 15-20 minutes, stirring occasionally to make sure that the sauce doesn't stick on the bottom of the pot. The sauce will start to thicken. Turn the heat to low (70C) and continue cooking for 5-10 more minutes until the carrots and potatoes are cooked to your desired tenderness. You'll notice that the potatoes become smaller compared to its original cut size; the starch of the potato actually helps thicken the sauce.
- PREPARE THE MEATS FOR THE KATSU FRY: Make sure to wash the chicken, shrimp and pork with clean water and then drain them. - - To split the chicken breast in half: Place the boneless skinless chicken breast on a cutting board and hold it flat with your non-dominant hand. Then using a sharp knife, slice the chicken breast horizontally into two even pieces. Season with salt and pepper.
- To butterfly the shrimp: Pull off the heads and legs then peel off the shell leaving the tails on. Gently run the knife at the shrimp's back and remove the digestive tract or vein by lifting it out or by using a paper towel. If the vein breaks, run water through it to clean. Then make shallow slits on the shrimp to flatten and spread it like butterfly wings. Season with salt and pepper.
- To tenderize the pork: Make sure you have removed the skin to avoid curling when frying. Use the mallet to break up the muscle fibers of the meat. Do this on both sides of the meat until the thickness is reduced to half. If you don't have a mallet, you can use: - a knife, a fork or your fist. Season with salt and pepper.
- BREAD THE MEAT: Prepare your breading assembly line. You need three bowls or containers - for all-purpose flour, beaten egg, and breadcrumbs. Cover the meat in flour and shake off the excess. Dip the meat in the egg. Cover the meat in breadcrumbs.
- COOK THE KATSU FRY: Heat frying oil in a pan. Make sure it is hot enough before you place your meat in it. To test, when you see the oil producing bubbles on the surface of the pan, drop a small piece of breadcrumb. If the oil reacts as desired, you can start frying. If the sample breadcrumb seems to absorb to oil, wait a bit til the oil is ready. Deep fry the meat until golden brown, make sure to flip on the other side for even cooking… chicken, shrimp and pork are pretty fast to cook.
- SERVE TO YOUR FAMILY: Curry is best served with steamed rice! Grab a plate, scoop a cup of steamed rice and spread it on the left part of the plate. Scoop a portion of the curry sauce, make sure to include potatoes, carrots and bell pepper and place it on the right part of the plate overlapping some of the rice. Place your preferred katsu meat on top of the curry sauce. And for the sides, you can add soft-boiled egg and fukujinzuke or pickled daikon radish. YUM!
Katsu curry is just a variation of Japanese curry with a chicken cutlet on top. I have used a store-bought block of Japanese curry roux which is commonly used in Japanese households. Chicken Cutlet (Japanese version of chicken schnitzel) brings the Japanese curry up to the next level. Imagine a bite of juicy & tender pork chops coated with crisp toasted breadcrumbs. Paired with thick, sweet & spicy curry, plus a mouthful of perfectly cooked Japanese rice.
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