Japanese curry arrived via the British navy in the 19th century and became milder, thicker and sweeter than the Indian original. Topped with a breaded katsu, it became a favourite comfort food.
The sauce is velvety and mild, the katsu (breaded chicken or pork) golden-crisp – poured over, it creates a contrast that delights generations.
Servings2
Time50 min
LevelMedium
Ingredients
Chicken breast or pork chop2
Panko★100 g
Egg & flourfor breading
Japanese curry cubes★1/2 pack
Onion & carrot1 each
Stock500 ml
Rice2 bowls
★ = available authentic in the Asia Boutique
Preparation
1
Fry onion and carrot, add stock and simmer until soft.
2
Stir in the curry cubes until a velvety sauce forms.
3
Coat the meat in flour, egg and panko.
4
Deep-fry golden and crisp in hot oil, slice into strips.
5
Plate rice, katsu and curry sauce.
Make it original
Real panko and Japanese curry cubes are the key. Available in the Asia Boutique.
