Description

Ingredients

• 🍗 2 chicken breasts (300–350 g total), butterflied & pounded 1 cm
• 🧂 1 tsp salt + ½ tsp pepper
• 🌾 60 g flour
• 🥚 2 eggs, beaten
• 🍞 120 g panko breadcrumbs
• 🛢️ 300 ml neutral oil (for shallow frying)
• 🍚 300 g cooked Japanese short-grain rice
• Curry sauce:
• 🧅 1 medium onion, thinly sliced
• 🥕 1 small carrot, diced (80 g)
• 🥔 1 small potato, diced (120 g)
• 🧄 1 garlic clove, minced
• 🫚 1 tsp grated ginger
• 🛢️ 1 tbsp oil
• 💧 500 ml water or light stock
• 🟫 90 g Japanese curry roux blocks (mild or medium)
• 🍯 1 tsp honey (optional)
• 🍶 1 tsp soy sauce (to finish)

Preparation

• Season & bread: Pat chicken dry, season with salt and pepper. Dredge in flour, dip in egg, then coat evenly with panko.
• Fry chicken: Heat oil to 170°C. Fry 3–4 min per side until golden brown and crispy (internal temp ~70°C). Drain on rack; keep warm.
• Make curry: In a saucepan, heat 1 tbsp oil and sauté onion for 5 min. Add carrot, potato, garlic, and ginger; cook 2 min.
• Simmer: Pour in water or stock and simmer 12–15 min until veggies are soft.
• Thicken: Stir in curry roux until melted and glossy; add honey if desired. Simmer 3–4 min, finish with soy sauce.
• Serve: Slice chicken. Spoon curry over rice and place the katsu on top. Garnish with pickled ginger or sesame seeds if desired.

Total Time

🕒 Preparation: 15 min
🔥 Cooking: 30 min
💤 Rest: 0 min
⏰ Total: 45 min

Nutritional Value

Advice

Status

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