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.