japanese curry with chicken katsu and rice

The last time I made a Japanese curry, I ended up with a total disaster.

Don’t ask.

It was totally mortifying.

Anyway, it took me a year to finally gather enough courage to cook this again. Today, I bravely decided to make a Japanese curry for dinner. I paired it with chicken katsu since I had some chicken breasts sitting around in the kitchen.

My mom ate it. She liked it. My helper ate it. She liked it. The pigs teens in the house ate as well. They liked it too. Even I thought it was not too bad. Actually, it was pretty good. I was very pleased with the results.

To make this, start by dissolving one packet of dashi granules in 4 cups (2 liters) of hot water. Set this aside.

Saute the onion in a little olive oil.

Once the onions had softened a little, add the dashi stock and sake.

 
 

Simmer the onions for about 10 minutes.

Add the carrots, potatoes, and curry roux to the dashi stock.

Mix the curry roux into the stock, making sure that all the roux has dissolved, and allow the curry to simmer and thicken a little. 

In the meantime, make the chicken katsu by cutting each chicken breast into two parts horizontally and seasoning them with salt and pepper.

Cook the chicken katsu. For detailed pictures and instructions on how to do this, see here

Cut the chicken and place the pieces on the rice. Ladle the curry and vegetables on top. 

Garnish with shredded seaweed and serve immediately.

ENJOY! ๐Ÿ™‚

Japanese Curry with Chicken Katsu and Rice
Serves 4
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For the curry
  1. 1 packet dashi granules, dissolved in 4 cups hot water
  2. 1 onion, cut into wedges or sliced thinly
  3. 3 small potatoes, cubed
  4. 3 medium carrots, peeled and cut into bite-sized pieces
  5. 2 tablespoons cooking sake
  6. 4 cubes Japanese curry roux - I used mild
  7. 2 cups Japanese rice, cooked Shredded seaweed, to garnish
For the Chicken katsu
  1. 2 small pieces chicken breast, trimmed
  2. 1 egg, beaten
  3. 1/2 cup panko
  4. 3 tablespoons corn flour
  5. Salt and black pepper, to taste
  6. Oil for frying
For the curry
  1. Start by dissolving one packet of dashi granules in 4 cups (2 liters) of hot water. Set this aside.
  2. Saute the onion in a little olive oil.
  3. Once the onions had softened a little, add the dashi stock and sake.
  4. Simmer the onions for about 10 minutes.
  5. Add the carrots, potatoes, and curry roux to the dashi stock.
  6. Mix the curry roux into the stock, making sure that all the roux has dissolved, and allow the curry to simmer and thicken a little.
For the Chicken katsu
  1. Make the chicken katsu by cutting each chicken breast into two parts horizontally and seasoning them with salt and pepper.
  2. Cook the chicken katsu. Cut the chicken and place the pieces on the rice. Ladle the curry and vegetables on top.
  3. Garnish with shredded seaweed and serve immediately.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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