Recipe of Any-night-of-the-week Japanese Katsu Curry - Chicken, Pork & Shrimp
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Speedy Japanese Katsu Curry - Chicken, Pork & Shrimp. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Japanese Katsu Curry - Chicken, Pork & Shrimp, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Katsu Curry - Chicken, Pork & Shrimp delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Japanese Katsu Curry - Chicken, Pork & Shrimp is 5-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Japanese Katsu Curry - Chicken, Pork & Shrimp estimated approx 1 hour 30 minutes.
To get started with this recipe, we have to prepare a few ingredients. You can have Japanese Katsu Curry - Chicken, Pork & Shrimp using 25 ingredients and 9 steps. Here is how you cook it.
The very first Japanese curry dish that I had is ebi fry curry from a restaurant in the Philippines called Ippon-Yari and it was love at first bite! I’ve been trying to re-create that dish and now I think I am ready to share it with you. But for this recipe, I am including a similar non-seafood version which are chicken and pork katsu (cutlet), for those who have seafood allergies. Feel free to create the one that you prefer. Directions on how to do it are listed below. Enjoy! Video: https://youtu.be/YUcyTdiWCkk Recipe by: Homebasedchef
Ingredients and spices that need to be Get to make Japanese Katsu Curry - Chicken, Pork & Shrimp:
- KATSU FRY:
- 1 piece Chicken Breast
- 7 pieces Shrimp
- 2 pieces Pork Cutlet
- 1-2 pieces Egg
- 1 cup All-Purpose Flour
- 1 cup Breadcrumbs
- 2 cups Oil
- Iodized Salt
- Ground Black Pepper
- CURRY SAUCE:
- 2 tbsp Oil
- 1 bulb Garlic
- 2 pieces White Onion
- 2 pieces Carrot
- 2 pieces Potato
- 1 piece Red Bell Pepper
- 1 liter Water
- 4 cubes Curry Roux
- 3 tbsps Honey
- 3 tbsps Tomato Ketchup
- SIDES:
- 3 cups Rice
- 3 pieces Egg
- Fukujinzuke
Steps to make to make Japanese Katsu Curry - Chicken, Pork & Shrimp
- PREPARE THE VEGETABLES: Chop the garlic. Slice the onion. Cut the carrot and potatoes into cubes, about 1-inch thick. Cut the bell pepper into squares, about 3/4-inch. ©homebasedchef
- COOK THE CURRY SAUCE: Heat the pot over medium-high heat (160C). Add oil and sauté the garlic, followed by the onion. Add the carrots, potatoes and bell pepper and continue to stir for 5 minutes. Add 1L of water and boil for about 10 minutes. Lower down the heat (120C) and add in the curry roux. Mix very well to make sure that the curry roux are all diluted.
- Add in the honey and tomato ketchup and mix well. Simmer for about 15-20 minutes, stirring occasionally to make sure that the sauce doesn't stick on the bottom of the pot. The sauce will start to thicken. Turn the heat to low (70C) and continue cooking for 5-10 more minutes until the carrots and potatoes are cooked to your desired tenderness. You'll notice that the potatoes become smaller compared to its original cut size; the starch of the potato actually helps thicken the sauce.
- PREPARE THE MEATS FOR THE KATSU FRY: Make sure to wash the chicken, shrimp and pork with clean water and then drain them. To split the chicken breast in half: Place the boneless skinless chicken breast on a cutting board and hold it flat with your non-dominant hand. Then using a sharp knife, slice the chicken breast horizontally into two even pieces. Season with salt and pepper.
- To butterfly the shrimp: Pull off the heads and legs then peel off the shell leaving the tails on. Gently run the knife at the shrimp's back and remove the digestive tract or vein by lifting it out or by using a paper towel. If the vein breaks, run water through it to clean. Then make shallow slits on the shrimp to flatten and spread it like butterfly wings. Season with salt and pepper.
- To tenderize the pork: Make sure you have removed the skin to avoid curling when frying. Use the mallet to break up the muscle fibers of the meat. Do this on both sides of the meat until the thickness is reduced to half. If you don't have a mallet, you can use: a knife, a fork or your fist. Season with salt and pepper.
- BREAD THE MEAT: Prepare your breading assembly line. You need three bowls or containers - for all-purpose flour, beaten egg, and breadcrumbs. Cover the meat in flour and shake off the excess. Dip the meat in the egg. Cover the meat in breadcrumbs.
- COOK THE KATSU FRY: Heat frying oil in a pan. Make sure it is hot enough before you place your meat in it. To test, when you see the oil producing bubbles on the surface of the pan, drop a small piece of breadcrumb. If the oil reacts as desired, you can start frying. If the sample breadcrumb seems to absorb to oil, wait a bit til the oil is ready. Deep fry the meat until golden brown, make sure to flip on the other side for even cooking... chicken, shrimp and pork are pretty fast to cook.
- SERVE TO YOUR FAMILY: Curry is best served with steamed rice! Grab a plate, scoop a cup of steamed rice and spread it on the left part of the plate. Scoop a portion of the curry sauce, make sure to include potatoes, carrots and bell pepper and place it on the right part of the plate overlapping some of the rice. Place your preferred katsu meat on top of the curry sauce. And for the sides, you can add soft-boiled egg and fukujinzuke or pickled daikon radish. YUM!
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