HOMEMADE KATSU CURRY! INSPIRED BY CHEF RV’s RECENT TRIP TO TOKYO. SUPER YUM!
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It's so delicious!
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So let's make it like that today.
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It seems like it's a lot of work to make this but it's not like what you're gonna say all day that you need to serve in the kitchen.
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It's just that there are a lot of ingredients.
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First, I will boil the potatoes first.
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So I have a lot of casserole which means you're gonna wash a lot later.
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So you boil it there.
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You just boil it for 5 minutes and then let's make homemade pickles, pickled radish.
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That's what you can see on the Japanese restaurants that they put there.
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You may eat as much as you can and as much as you want.
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On Coco, their seating arrangement is individual and on your front, there is a container that is full of pickled radish.
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So let's make it.
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First, I have here a radish that we've peeled of course and we cut into slices like this.
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It's like half moon slices.
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You put that on your casserole and then you just put, this is just cane vinegar.
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You can use plain vinegar if you want and some water.
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Don't worry, it will get watery.
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I will turn on the fire already.
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It will get watery that's why I don't use a lot of water and vinegar so that it won't be wasted.
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And of course, brown sugar.
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And if you're wondering, why is the pickled radish yellow in Japanese restaurants?
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Because they put turmeric powder.
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Just a pinch but for me, I really want it to be yellow.
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And I prefer turmeric that's why I put a lot.
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So there, just like that.
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So you're just going to bring this to a boil for around 5 to 10 minutes.
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Make sure not to overcook it because you don't want the radish to be too soft for your pickles.
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But if you want it extra tender.
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It's up to you, you may soak it.
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So there, you will see that it's broth is a bit yellowish.
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And as you simmer it, that color will get mixed with your radish.
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And it's going to be so good.
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And then next, let's make our homemade curry sauce.
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Yes, you heard me right.
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Because normally, right?
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If you want a Japanese Katsu Curry.
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We buy it on grocery stores or in Japanese specialty stores.
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Those cubes of curry and you cook it, you just add water.
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But of course, my dear.
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You're in my kitchen so everything must be made from scratch.
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So it's just not enough, right?
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Oh! I'm the one who harvest the rice but it's not me.
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This is just the curry sauce.
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So the potatoes that we are boiling is for this.
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We are gonna mix it here.
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This is very simple.
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So you just turn on the fire.
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You preheat your casserole and then I'm just going to cook butter.
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This is just my salted butter.
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This is so delicious.
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We have been eating this for 3 days already in our house.
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And it's not getting tired, it's not getting fed up.
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To think that I also eat this a few times in Japan.
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So your butter, we put some flour.
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This is just all-purpose flour.
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Basically, you are making a roux.
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This is the consistency of your Japanese curry.
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So you want to cook your roux until it's aromatic
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to make sure that there is no raw taste of flour.
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Because that's the sickness of other thickened sauces.
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You can taste the flour, you can taste the cornstarch
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because it's not really cooked.
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After this, you put your curry powder.
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For the curry powder, you have a choice of putting 4 tbsp to up to 8 tbsp.
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So it depends on you, if you want your curry sauce to be really tasty,
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you make it 8 tbsp.
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Just like me, I want it super tasty.
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So this is 8 tbsp of curry powder.
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So you put your curry powder on your roux
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and I'm also putting some chili powder or cayenne pepper for added spice.
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It smells so good.
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This is our favorite.
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You can see that paste already.
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When this paste hardens, when it's dry,
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it's just like the paste that you can buy on Japanese stores.
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But of course, it's more tasty.
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So for me, what I will do for this to be more tasty is
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I'm going to put beef bouillon cubes or beef broth cubes.
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We will put that later.
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So now, you put the water.
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The water that you need here is around 1 to 2 liters.
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I put it a bit first.
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Our Atsara, as you can see that it's already yellow.
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Turn off the fire already.
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I also turn off the fire of this potato already.
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I'm just going to put 2 pieces of beef broth cube
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to make my curry sauce extra tasty.
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And as I let this simmer, I can also start frying my Chicken Katsu
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that we bread just a while ago.
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And of course, you are already expert when it comes to this.
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You need to bread your chicken.
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You can also use pork chops.
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You can also use fish or any meat that you like.
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It can also be tofu.
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So I just seasoned my chicken with salt and pepper.
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This is just chicken breast fillet that we've thinly cut like this.
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So of course, the basic breading technique that I won't elaborate anymore.
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Many of you are already expert on this.
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Into the egg wash.
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Into your breadcrumbs.
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Give it a nice press to make sure that the breadcrumbs are really stick.
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We're using Panko or Japanese breadcrumbs.
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This big chopsticks, my God!
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You may think that I'm looking for this in Hong Kong.
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It's just on the landmark that I can see these two.
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It's so nice when you're frying
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because even if you put it there, it won't get hot.
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It won't conduct heat.
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I think I might need to use my wire whisk so that I can break the whole flour here.
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My curry sauce tastes so good.
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The spice is perfect.
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I put a bit of brown sugar.
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Some people like this sweeter.
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You may add more brown sugar.
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I will just put a bit of salt.
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And I put my potatoes.
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You may notice that my sauce is a bit watery
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because when I put my potatoes, it would get a bit thick again.
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Because of the starch, the natural starch from my potatoes.
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If you want to put carrots, you may also put carrots.
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So my curry sauce is ready.
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My pickled radish.
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You just let it cool for a bit.
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It's better if you can prepare it ahead of time.
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I am also cooking Japanese rice already
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and I am frying our Chicken Katsu already.
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Next, let's assemble our Chicken Katsu Curry.
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It's time for us to plate.
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So this is the Japanese Katsu Curry.
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So I'm using here Japanese rice.
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You put the rice first.
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Because for the Japanese, the plate for them is like a blank canvas.
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It's very important that each component of the dish stands out.
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So it can't be that there's one that is overpowering.
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It can't be that there's one that is overpowering.
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So even the plating is really detailed.
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So the rice and then you put the curry sauce.
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Our homemade curry sauce.
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Now of course, I will wipe this dripping on the side.
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Actually, they will just put egg on it.
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That's a meal already.
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And then let's choose a nice cut of Chicken Katsu.
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You put it like that.
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And then I just have here some bell peppers but this one first.
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Our pickled radish.
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You just put it there for color.
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It's just that simple.
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The reason why we didn't pour the sauce on top of the Katsu
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is to maintain the crispiness, the crunchiness of our Chicken Katsu.
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And of course, the best part.
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Let's taste the chicken first.
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I will taste the chicken.
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Now with the curry sauce and some rice.
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When they eat this, it's really just 1 spoon.
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You will be given 1 spoon or it can be chopsticks.
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It's so delicious.
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Actually with pork or even with-
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It can also be with squid or shrimp.
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This is also perfect.
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Of course, let's put it a bit of pickles.
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So try this on your Katsu, let's change it a bit
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because usually, we always use this Katsu sauce like Teriyaki sauce.
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To give it another variation, why don't you try this?
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And we are not limiting it on Katsu, okay?
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You can even use beef.
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You may just saute the beef like Tepanyaki and then you put Japanese curry sauce
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because it's super good for me.
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That's why it's so delicious because of its simplicity.
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You can see that the ingredients that we use are not many, it's not complicated.
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And I believe that is one of the secrets and the uniqueness of Japanese cuisine.
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It's not complicated and they give full respect to all of the ingredients that they use.
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So don't wait for me to give Miss Universe answer.
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What I'm saying is like a pageant.
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Just cook this Chicken Katsu Curry and I'm going to see you all soon.
