Recipe: Katsu Curry
I'd never made tonkatsu or chicken katsu before, but decided to give chicken katsu a shot. Super easy!
Really, no recipe is needed... and the chicken breast that Spanish butchers cut into fillets makes each chicken katsu the right thickness.
For the katsu:
- set out a plate with flour, a bowl with beaten egg and a tablespoon of water, and a plate with panko bread crumbs
- sprinkle salt and pepper on the chicken (or pork)
- coat both sides in flour
- dip in egg
- coat in panko crumbs
- fry!
The curry is simple, using the tablets of Japanese curry (sorry, no time to make my own!). For 4 people:
- cut a couple carrots and an onion
- stir fry them a bit
- add about 750 ml water
- simmer for 10-15 min
- turn off heat (this allows the tablets to dissolve)
- break the tablets into chunks, dissolve each chunk with some of the broth in a ladle
- turn the heat back on for a few minutes until thick
