Katsu Curry with Umami Topping
Ingredients (4 servings)
| Onion |
280 g |
| Carrot |
80g |
| Potato |
120g |
| Vegetable oil |
1 Tbsp |
| Water |
540 ml |
| S&B Golden Curry Sauce Mix 92 g |
1 pack |
| 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.
