Katsu Curry Fusion

Katsu Curry is a Japanese dish that melds Western and Asian flavors, offering a unique twist on the traditional Japanese curry. Originating from the late 19th century, this dish combines the crispy texture of panko-breaded cutlets with the rich and aromatic flavors of Japanese-style curry. While the core of the dish remains consistent, its fusion aspect allows for adaptations tailored to various palates. In this recipe, we present a modern take on Katsu Curry, incorporating ingredients that highlight both the traditional and contemporary culinary landscapes.

Ingredients for Katsu Curry

• Chicken Cutlets or Pork Cutlets (alternatively, use tofu for a vegetarian option)
• Panko Breadcrumbs
• Curry Powder
• Curry Paste
• Carrots
• Potatoes
• Onions
• Vegetable Oil
• Butter
• Flour
• Garlic
• Ginger
• Chicken Broth
• Soy Sauce
• Sugar
• Salt & Pepper
• Cooked Rice
• Cabbage (optional, for garnish)
• Pickled Ginger (optional, for garnish)

Preparation Steps

1. Begin by preparing the cooked rice. Follow the package instructions or use a rice cooker for perfect, fluffy results.
2. Slice chicken cutlets into thin pieces. If using tofu, slice accordingly.
3. Peel and chop carrots, potatoes, and onions into bite-sized pieces.

Cooking Process

Curry Sauce

1. In a pot, heat vegetable oil and butter.
2. Add chopped onions, garlic, and ginger. Sauté until onions are translucent.
3. Stir in curry powder and curry paste, cooking for 2 minutes.
4. Add flour to the pot, stirring to coat the vegetables evenly.
5. Pour in chicken broth and add carrots and potatoes. Bring to a boil.
6. Reduce heat and simmer until vegetables are tender, about 20-25 minutes. Stir occasionally.
7. Season with soy sauce, sugar, salt, and pepper to taste.

Katsu Preparation

1. Coat chicken cutlets with panko breadcrumbs.
2. Heat vegetable oil in a frying pan over medium heat.
3. Fry the cutlets until golden brown and cooked through. This should take about 3-4 minutes on each side.
4. Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil.

Serving Suggestions

• Place a generous amount of cooked rice on a plate.
• Spoon a portion of the curry sauce over the rice.
• Top with crispy cutlets.
• Garnish with shredded cabbage and pickled ginger if desired.
• Serve immediately and enjoy the fusion of flavors.