S&B UMAMI TOPPING Crunchy Garlic with Chili oil 110g
As needed
Rice (cooked)
5 x 200 g / 7.1 oz
【Chicken Katsu (Cutlet)】
Chicken breast (or chicken thigh)
520g (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
Cut vegetables into 1 cm cube.
Stir-fry the vegetables with oil in a large saucepan for approx. 5-10 min.
Add water and simmer until ingredients are tender for approx. 15 min.
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.
【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.
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.
Place rice on a plate, serve curry sauce.
Top the katsu with a desired amount of UMAMI TOPPING.
