Japanese katsu curry

Instructions

1. 1

   Prepare the rice ⏱ 30 min

   Rinse the rice in 4 to 5 changes of water, until the water stays almost clear. Soak it for 30 minutes, drain it, then cook it with 360 ml water, 12 minutes over low heat. Turn off the heat and leave it 10 minutes covered, without lifting the lid.

2. 2

   Sauté the vegetables

   Heat the oil in a saucepan. Add the onion, carrots and potatoes and cook 4 to 5 minutes, stirring, without browning them heavily.

3. 3

   Simmer the curry base ⏱ 15 min

   Pour in 700 ml water or stock and bring to a boil. Reduce the heat, cover partially and simmer for 15 minutes, until a knife tip slides easily into the potatoes but they don't fall apart.

4. 4

   Dissolve the Golden Curry

   Turn off the heat. Break the Golden Curry paste into small pieces and stir until fully dissolved. Turn the heat back to low and cook for 4 to 5 minutes, stirring, until the sauce turns glossy and coats the spoon.

5. 5

   Heat the Chicken Katsu ⏱ 4 min

   For the crispiest crust, fry the Katsu Chicken 3 to 4 minutes at 180°C. Alternatively, bake it 12 minutes at 200°C, turning it halfway. Cut each piece into strips only after heating.

6. 6

   Plate up

   Put the rice on one side of the plate, the curry alongside and arrange the katsu slices so that one edge of the crust stays above the sauce. Serve immediately.