Now we deliver frost to Zealand/Lolland‑Falster—free delivery on orders over 800 DKK! Order by Wednesday at 23:59 and you’ll receive delivery the same Saturday.

Japanese Katsu Curry

Japanese Katsu Curry

Take a photo and tag us on Instagram @dkkoebmand ♡

Preparation

Ingredients

  • Katsu (pre-made karaage or tofu katsu can be bought)
  • 100 g Japanese curry roux
  • 2 chicken breasts or 400 g firm tofu
  • Salt & pepper
  • 100 g all-purpose flour
  • 2 eggs, beaten
  • 150 g panko breadcrumbs
  • Peanut oil (for deep frying)
  • 1 onion, cut into wedges
  • 2 carrots, sliced into bite-sized pieces
  • 2 potatoes, cut into bite-sized pieces
  • 700 ml water
  • 1 tbsp Worcestershire sauce
  • Japanese short-grain rice
  • Tonkatsu sauce
  • Beni shoga / pickled spring onions
  • Small salad with ponzu dressing

Instructions

  1. Fry the onions in a pot over medium heat until soft.
  2. Add the carrots & potatoes, sauté for 5 minutes.
  3. Pour in the water, bring to a boil, then simmer for 15 minutes.
  4. Stir in the curry roux & Worcestershire sauce, let it simmer until it thickens.
  5. Season the chicken or tofu with salt & pepper.
  6. Coat: flour → egg → panko.
  7. Deep-fry in hot oil until golden and crispy, about 5–7 min. Drain on paper towels for 2–3 min.
  8. Slice the katsu.
  9. Arrange rice on a plate, pour the curry to the side.
  10. Place the katsu on top and drizzle with tonkatsu sauce.
  11. Serve the salad with ponzu and beni shoga / pickled spring onions for freshness.
Select the number of people : remove_circle_outline 2 People add_circle_outline


Product deleted from the cartx