Katsu Curry with UMAMI TOPPING
Products
UMAMI TOPPING Crunchy Garlic with Chilli oil 110g
UMAMI TOPPING Crunchy Garlic with Chilli oil SPICY 110g
Ingredients(4 servings)
- Onion 280 g
- Carrot 80 g
- Potato 120 g
- Vegetable oil 1 tbsp
- Water 540 ml
- S&B Golden Curry Sauce Mix 92 g 1 pack
- S&B UMAMI TOPPING Crunchy Garlic with Chilli oil 110g As needed
- Rice (cooked) 5 x 200 g
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Chicken Katsu (Cutlet)
- Chicken breast (or chicken thigh) 520 g (130 g / serving)
- All purpose flour 30 g
- Egg (beaten) 2
- Panko (Japanese breadcrumbs) 50 g
- Vegetable Oil As needed (for deep frying)
- Salt Pinch
- Pepper Pinch
Directions
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Cut vegetables into 1 cm cube.
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Stir-fry the vegetables with oil in a large saucepan for approx. 5-10 min.
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Add water and simmer until ingredients are tender for approx. 15 min.
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Turn the heat off, break S&B Golden Curry Mix into pieces and add them to the saucepan. Stir until mixes are completely melted. Simmer until thickened, stirring constantly for approx. 5 min.
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Chicken Katsu (Cutlet)
- Season chicken breast / thigh with flour, then dip into beaten egg. Coat with panko (breadcrumbs).
- Heat vegetable oil to 170℃ in a large saucepan.
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Fry the chicken for 6-8 minutes (depending on the thickness of meat).
*Do not put all in at once: it will cause the temperature fallen. - Turn the cutlet over a few times until panko becomes golden. Then drain well.
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Place rice on a plate, serve curry sauce.
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Top the katsu with a desired amount of UMAMI TOPPING.
Explore UMAMI TOPPING
A topping you can dig into, with a satisfying bite and rich umami.
