JAPANESE KATSU CURRY 120g salted butter ½ cup all-purpose flour 5-8 tbsp. curry powder 2-3 tbsp. brown sugar 1 tsp. cayenne pepper 4-8 cups water, plus additional as needed ½ kg potatoes, peeled 2 pcs. beef broth cube 2 kg chicken breast fillet salt and pepper flour eggs breadcrumbs oil for frying "Apero Hour" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ ISRC: USUAN1700070 "Smooth Lovin" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ ISRC: USUAN1700077

Video Transcript / Subtitles:( AI generated. About AI subtitles » )

* AI ("Artificial Intelligence") subtitles on Tagalog.com are generated using "Whisper" by OpenAI (the same company that created ChatGPT and DallE2). Results and accuracy may vary.
* The subtitles do include errors occasionally and should only be used as a tool to help with your listening practice.
* You can request this website to create a transcript for a video if one doesn't already exist by clicking the "Request AI Subtitles" button below a video. Transcribing usually takes 30-40% of the length of a video to complete if there are no other videos in the queue. For example, a 21 minute video will take 7-8 minutes to transcribe.
* Running a super fast cloud GPU server to do these transcriptions does cost money. If you have the desire and financial ability, consider becoming a patron to support these video transcriptions, and the other tools and apps built by Tagalog.com

Traveling is truly magical because it will give you a lot of ideas and inspirations.

Kagaya dito sa pagvlog ko, akalain mo ba na 3 years na tayo nagwe-recipe videos.

Hindi pa pala ako nakakagawa ng Japanese Katsu Curry.

When we went to Japan few weeks ago, we ate in a fast food chain.

It's called Coco Ichibana Curry House.

My gosh!

The curry sauce there is so delicious.

I didn't really notice it before but we met with a good friend in Japan and

he said that you should go here because the taste of their curry sauce is different.

It's so delicious!

So let's make it like that today.

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.

It's just that there are a lot of ingredients.

First, I will boil the potatoes first.

So I have a lot of casserole which means you're gonna wash a lot later.

So you boil it there.

Potatoes.

You just boil it for 5 minutes and then let's make homemade pickles, pickled radish.

That's what you can see on the Japanese restaurants that they put there.

You may eat as much as you can and as much as you want.

On Coco, their seating arrangement is individual and on your front, there is a container that is full of pickled radish.

So let's make it.

First, I have here a radish that we've peeled of course and we cut into slices like this.

It's like half moon slices.

You put that on your casserole and then you just put, this is just cane vinegar.

You can use plain vinegar if you want and some water.

Don't worry, it will get watery.

I will turn on the fire already.

It will get watery that's why I don't use a lot of water and vinegar so that it won't be wasted.

And of course, brown sugar.

And if you're wondering, why is the pickled radish yellow in Japanese restaurants?

Because they put turmeric powder.

Just a pinch but for me, I really want it to be yellow.

And I prefer turmeric that's why I put a lot.

So there, just like that.

So you're just going to bring this to a boil for around 5 to 10 minutes.

Make sure not to overcook it because you don't want the radish to be too soft for your pickles.

But if you want it extra tender.

Soft.

Where?

You're happy.

It's up to you.

It's up to you, you may soak it.

No problem.

A bit of salt.

So there, you will see that it's broth is a bit yellowish.

And as you simmer it, that color will get mixed with your radish.

And it's going to be so good.

And then next, let's make our homemade curry sauce.

Yes, you heard me right.

Homemade.

Because normally, right?

If you want a Japanese Katsu Curry.

We buy it on grocery stores or in Japanese specialty stores.

Those cubes of curry and you cook it, you just add water.

But of course, my dear.

You're in my kitchen so everything must be made from scratch.

So it's just not enough, right?

Japanese rice.

Oh! I'm the one who harvest the rice but it's not me.

This is just the curry sauce.

So the potatoes that we are boiling is for this.

We are gonna mix it here.

This is very simple.

So you just turn on the fire.

You preheat your casserole and then I'm just going to cook butter.

This is just my salted butter.

This is so delicious.

We have been eating this for 3 days already in our house.

And it's not getting tired, it's not getting fed up.

To think that I also eat this a few times in Japan.

So there.

So your butter, we put some flour.

This is just all-purpose flour.

Basically, you are making a roux.

R-O-U-X

This is the consistency of your Japanese curry.

So you want to cook your roux until it's aromatic

to make sure that there is no raw taste of flour.

Because that's the sickness of other thickened sauces.

You can taste the flour, you can taste the cornstarch

because it's not really cooked.

Okay.

After this, you put your curry powder.

For the curry powder, you have a choice of putting 4 tbsp to up to 8 tbsp.

So it depends on you, if you want your curry sauce to be really tasty,

you make it 8 tbsp.

Just like me, I want it super tasty.

So this is 8 tbsp of curry powder.

So you put your curry powder on your roux

and I'm also putting some chili powder or cayenne pepper for added spice.

It smells so good.

Oh my gosh!

This is our favorite.

So there it is.

You can see that paste already.

When this paste hardens, when it's dry,

it's just like the paste that you can buy on Japanese stores.

But of course, it's more tasty.

So for me, what I will do for this to be more tasty is

I'm going to put beef bouillon cubes or beef broth cubes.

We will put that later.

So now, you put the water.

The water that you need here is around 1 to 2 liters.

I put it a bit first.

Okay.

Too thick.

Add more water.

Our Atsara, as you can see that it's already yellow.

Turn off the fire already.

I also turn off the fire of this potato already.

I'm just going to put 2 pieces of beef broth cube

to make my curry sauce extra tasty.

And as I let this simmer, I can also start frying my Chicken Katsu

that we bread just a while ago.

And of course, you are already expert when it comes to this.

You need to bread your chicken.

You can also use pork chops.

You can also use fish or any meat that you like.

It can also be tofu.

So I just seasoned my chicken with salt and pepper.

This is just chicken breast fillet that we've thinly cut like this.

So of course, the basic breading technique that I won't elaborate anymore.

Many of you are already expert on this.

Flour.

Shake, shake.

Into the egg wash.

Shake, shake.

Into your breadcrumbs.

Give it a nice press to make sure that the breadcrumbs are really stick.

We're using Panko or Japanese breadcrumbs.

This big chopsticks, my God!

You may think that I'm looking for this in Hong Kong.

It's just on the landmark that I can see these two.

30 pesos.

My goodness!

It's so nice when you're frying

because even if you put it there, it won't get hot.

It won't conduct heat.

I think I might need to use my wire whisk so that I can break the whole flour here.

My curry sauce tastes so good.

The spice is perfect.

I put a bit of brown sugar.

Some people like this sweeter.

You may add more brown sugar.

So good.

I will just put a bit of salt.

And I put my potatoes.

You may notice that my sauce is a bit watery

because when I put my potatoes, it would get a bit thick again.

Because of the starch, the natural starch from my potatoes.

If you want to put carrots, you may also put carrots.

No problem.

Okay.

So my curry sauce is ready.

My pickled radish.

You just let it cool for a bit.

It's better if you can prepare it ahead of time.

I am also cooking Japanese rice already

and I am frying our Chicken Katsu already.

Next, let's assemble our Chicken Katsu Curry.

Okay.

So there it is.

It's time for us to plate.

So this is the Japanese Katsu Curry.

So I'm using here Japanese rice.

You put the rice first.

Because for the Japanese, the plate for them is like a blank canvas.

It's very important that each component of the dish stands out.

So it can't be that there's one that is overpowering.

It can't be that there's one that is overpowering.

So even the plating is really detailed.

So the rice and then you put the curry sauce.

Our homemade curry sauce.

Now of course, I will wipe this dripping on the side.

Actually, they will just put egg on it.

Oh my!

That's a meal already.

Very minimalist.

And then let's choose a nice cut of Chicken Katsu.

You put it like that.

Okay.

And then I just have here some bell peppers but this one first.

Our pickled radish.

You just put it there for color.

So there.

It's just that simple.

Very very basic.

The reason why we didn't pour the sauce on top of the Katsu

is to maintain the crispiness, the crunchiness of our Chicken Katsu.

And of course, the best part.

Let's taste the chicken first.

I will taste the chicken.

Crunchy.

Juicy.

Perfectly fried.

Now with the curry sauce and some rice.

When they eat this, it's really just 1 spoon.

You will be given 1 spoon or it can be chopsticks.

Oh my gosh!

Mmm...

So good.

It's so delicious.

Actually with pork or even with-

It can also be with squid or shrimp.

This is also perfect.

Of course, let's put it a bit of pickles.

Super perfect.

So try this on your Katsu, let's change it a bit

because usually, we always use this Katsu sauce like Teriyaki sauce.

Tartar sauce.

To give it another variation, why don't you try this?

And we are not limiting it on Katsu, okay?

You can even use beef.

You may just saute the beef like Tepanyaki and then you put Japanese curry sauce

because it's super good for me.

That's why it's so delicious because of its simplicity.

You can see that the ingredients that we use are not many, it's not complicated.

And I believe that is one of the secrets and the uniqueness of Japanese cuisine.

It's not complicated and they give full respect to all of the ingredients that they use.

So don't wait for me to give Miss Universe answer.

What I'm saying is like a pageant.

Just cook this Chicken Katsu Curry and I'm going to see you all soon.