Crispy chicken cutlet over rice with Japanese curry sauce. Sweet, mild curry, crunchy chicken.
Japanese curry came via British navy, adapted from Indian curry. Golden Curry, Vermont Curry, and Java Curry are popular roux brands.
Fukujinzuke (red pickles) is the traditional condiment. Some shops serve katsu on the side to preserve crispiness.
Ingredients
Scale
Measurement units
- 2 whole Yellow onion, diced
- 2 whole Carrots, peeled and cubed
- 2 whole Yukon Gold potatoes, cubed
- 3 clove Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- ½ whole Apple, grated
- 2 tbsp Vegetable oil (for curry)
- 3 cup Chicken broth
- 4 oz Japanese curry roux blocks
- 1 tbsp Soy sauce
- 1 tbsp Honey
- 4 lb Boneless skinless chicken breasts
- 1 tsp Salt
- ½ cup All-purpose flour
- 2 whole Eggs (for breading)
- 2 cup Panko breadcrumbs
- 2 cup Vegetable oil (for frying)
- 4 cup Cooked Japanese short-grain rice
- 4 whole Soft-boiled eggs
- ¼ cup Fukujinzuke (Japanese pickles)
Ingredients
Scale
Measurement units
- 2 whole Yellow onion, diced
- 2 whole Carrots, peeled and cubed
- 2 whole Yukon Gold potatoes, cubed
- 3 clove Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- ½ whole Apple, grated
- 2 tbsp Vegetable oil (for curry)
- 3 cup Chicken broth
- 4 oz Japanese curry roux blocks
- 1 tbsp Soy sauce
- 1 tbsp Honey
- 4 lb Boneless skinless chicken breasts
- 1 tsp Salt
- ½ cup All-purpose flour
- 2 whole Eggs (for breading)
- 2 cup Panko breadcrumbs
- 2 cup Vegetable oil (for frying)
- 4 cup Cooked Japanese short-grain rice
- 4 whole Soft-boiled eggs
- ¼ cup Fukujinzuke (Japanese pickles)
Instructions
Start the curry
Heat 2 tablespoons oil in a large pot over medium heat (325-350°F surface). Sauté onion until softened, about 5 minutes. Add garlic and ginger, cook 1 minute. Add carrot and potato, stir to coat. Pour in chicken broth, bring to a boil, then simmer 20 minutes until vegetables are tender.
Equipment
- large pot
Ingredients
- vegetable oil (2 tbsp)
- onion, diced (2 whole)
- garlic, minced (3 clove)
- ginger, grated (1 tbsp)
- carrots, cubed (2 whole)
- potatoes, cubed (2 whole)
- chicken broth (3 cup)
Finish the curry
Remove pot from heat. Break curry roux into pieces and add to pot, stirring until dissolved. Return to low heat (225-275°F surface). Add grated apple, soy sauce, and honey. Simmer 10 minutes until thick, stirring occasionally.
Equipment
- large pot
Ingredients
- curry roux (4 oz)
- apple, half grated (½ whole)
- soy sauce (1 tbsp)
- honey (1 tbsp)
Bread and fry katsu
Pound chicken to 1/2-inch thickness, season with salt. Bread: flour, then beaten egg, then panko. Heat oil to 350°F. Fry cutlets 4 to 5 minutes per side until golden and cooked through. Rest on wire rack 3 minutes, then slice into strips.
Equipment
- large skillet
- meat mallet
Ingredients
- chicken breasts (4 lb)
- salt (1 tsp)
- flour (½ cup)
- eggs (2 whole)
- panko (2 cup)
- vegetable oil (2 cup)
Assemble and serve
Place rice on one side of each plate. Ladle curry on the other side, partially over rice. Arrange sliced katsu on top of curry. Add halved soft-boiled egg and fukujinzuke. Serve immediately.
Ingredients
- cooked rice (4 cup)
- soft-boiled eggs (4 whole)
- fukujinzuke (¼ cup)
Before you cook
Cook notes
- • Japanese curry came via British navy, adapted from Indian curry.
- • Golden Curry, Vermont Curry, and Java Curry are popular roux brands.
- • Fukujinzuke (red pickles) is the traditional condiment.
- • Some shops serve katsu on the side to preserve crispiness.
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