Katsu, is perhaps one of the most defining dishes of Japanese restaurants in the UK. It's becoming so popular it's even often an option on the menu of gastro-pubs. Perhaps it's become so famous because it's such a simple but delicious dish. Katsu refers to a breaded meat or sometimes even tofu, and a Katsu Curry dish is generally when that breaded item is served in hot, sweet Japanese curry over a bed of rice. It's moreish, comforting and quite simple to whip up for a family meal. Here's what you will need:
For the Curry Sauce
- 1/2 a Diced Onion
- 5 Cloves of crushed Garlic
- 1 Tsp Ginger Paste
- 1/4 of a Chopped Apple
- 2 Chopped Carrots
- 1 Tbsp Curry Powder
- 1/4 Tbsp Cumin Powder
- 500ml of Meat or Vegetable Stock
- 2 Tbsp Honey
For the Katsu
- About 500g of Pork, Chicken or Tofu, Kept in large 'Cutlet' sized pieces.
- 120g Japanese Panko Breadcrumbs
- 1/2 Cup Flour
- 1 Egg
- Oil for Frying.
Start by making the curry sauce - ideally do this the night before to allow the flavours to sit, but it's ok to make and eat straight away too! To do this, blend the veggies, ginger and fruit into a smooth paste, then add to a saucepan with a little oil and cook until it starts to bubble. When it has caramelized slightly, add the curry powder and cumin. Cook until fragrant, then add the stock and honey and bring to a gentle simmer.The sauce will reduce by half and create a thick, golden curry.
To make the katsu, cut your meat or tofu into relatively thin but large pieces - you can beat the meat with a tenderiser to achieve this, and press your tofu.
Take three bowls, in one place seasoned flour, in another place whisked egg, and in the third place your panko. Coat your cutlet in flour, then egg, then a layer of panko. Ensure it is completely coated.
Fry in a pan full of 1 inch of oil. Fry until the panko is a deep, golden brown. With meats, make sure you slice and check the meat is cooked before serving.
Serve your cutlet over sushi rice, and pour a generous amount of curry sauce over the top.