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Japanese Chicken Katsu Curry | Crispy Street Food
(0)
50 min
Under an hour
Gurkerl Küche
Knusprig paniertes Hendlfilet nach original Tokyo-Art trifft auf eine samtige, aromatische Gemüse-Currysauce und dampfenden Sushi-Reis: Japanisches Chicken Katsu Curry ist die unangefochtene Ikone des japanischen Streetfoods und Soulfoods! Mit luftigen Panko-Bröseln goldbraun herausgebacken, zartem Marchfelder Wurzelgemüse und der perfekten Balance aus feiner Würze und herzhaftem Umami. Ein unwiderstehliches Wohlfühlessen für die ganze Familie.
Preparation method
Preparation & rice
Rinse the sushi rice thoroughly under cold running water until the water runs completely clear. Then cook in lightly salted water according to the package instructions until al dente, and leave covered to rest and keep warm.
Prepare the vegetables: peel the onions and finely dice them. Peel the carrots and potatoes and cut them into bite-sized, approx. 2 cm cubes. Peel the garlic and fresh ginger and grate or chop very finely.
Preparing the Japanese curry sauce
Heat 1 tablespoon of the sunflower oil in a pot. Sauté the onions over medium heat for about 5 minutes until translucent. Add the garlic and ginger and sauté for 1 minute until fragrant. Add the diced carrots and potatoes and fry briefly.
Chef's tip
Panko breadcrumbs provide that signature Tokyo street food flair: Japanese breadcrumbs are airier and coarser than traditional breadcrumbs, keeping the chicken fillet extra crispy while soaking up the curry sauce perfectly.
Tomato ketchup and soy sauce are the traditional secret ingredients in Japanese cooking for the curry sauce—they give the hearty stew its characteristic balance of sweetness, acidity, and deep umami.
45 min
Quick
