Chicken Katsu Curry with Rice

Ingredients

• 2 cups Japanese short‑grain rice (Rinsed and soaked 30 min)
• 2.5 cups Water for rice (For cooking the rice)
• 1 tablespoon Vegetable cooking oil (For sautéing aromatics)
• 1 clove Garlic (Finely minced)
• 1 teaspoon Fresh ginger (Minced)
• 1 medium Onion (Thinly sliced)
• pinch to taste Salt
• 2 tablespoons Water (for onion)
• 20 grams Unsalted butter
• 4 tablespoons All‑purpose flour (For roux and batter)
• 3 tablespoons Japanese curry powder
• 2 tablespoons Ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Sugar
• 200 ml Vegetable juice (Any vegetable juice (carrot, apple, tomato))
• 600 ml Water
• 1 piece Bouillon cube (Vegetable or chicken)
• 2 pieces (≈300 g each) Chicken breast (Skinless, boneless)
• to taste pinch Black pepper
• a few leaves Shiso leaves (or basil) (For garnish)
• 2 slices Meltable cheese slice (Mozzarella or American cheese)
• 1 large Egg (Beaten)
• 50 ml Water (for batter)
• 1 cup Panko breadcrumbs (Japanese style)
• 2 cups Vegetable oil for frying (Enough for deep‑frying)
• 100 grams Lotus root (Sliced for garnish)
• 100 grams Eggplant (Sliced for garnish)

Instructions

1. Rinse and soak rice

   Rinse the short‑grain rice under cold water until the water runs clear, then soak in fresh water for at least 30 minutes.

   Time: PT30M

2. Cook rice

   Drain the soaked rice, add 2.5 cups water and cook in a rice cooker or covered saucepan until tender (about 15 minutes). Keep warm.

   Time: PT15M

3. Prepare aromatics

   Finely mince the garlic and ginger, and thinly slice the onion.

   Time: PT10M

4. Sauté garlic and ginger

   Heat 1 tbsp oil in a saucepan over medium heat. Add minced garlic and ginger, stirring until lightly browned (about 5 minutes).

   Time: PT5M

5. Cook onions

   Add the sliced onion, a pinch of salt, and 2 tbsp water. Cover and cook until the onions are soft and translucent, about 5 minutes. Drain any excess water.

   Time: PT5M

6. Make roux

   Stir in 20 g butter until melted, then sprinkle 4 tbsp flour. Cook, stirring constantly, until the mixture loses its raw flour smell (about 3 minutes).

   Time: PT3M

7. Add spices and seasonings

   Mix in 3 tbsp curry powder, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, and 1 tbsp sugar. Stir well for 2 minutes.

   Time: PT2M

8. Build the curry sauce

   Pour in 200 ml vegetable juice, 600 ml water, and crumble in 1 bouillon cube. Bring to a gentle boil, then simmer uncovered for 20 minutes, stirring occasionally.

   Time: PT20M

9. Pound chicken breasts

   Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until about ½ inch thick.

   Time: PT5M

10. Season chicken

    Season both sides of the pounded chicken with a pinch of salt and pepper.

    Time: PT1M

11. Insert cheese

    Lay a slice of cheese on one half of each breast, then fold the other half over, sealing the cheese inside.

    Time: PT2M

12. Prepare batter

    In a bowl, whisk together 1 beaten egg, 50 ml water, and 4 tbsp flour until smooth.

    Time: PT2M

13. Bread the chicken

    Lightly coat each cheese‑filled chicken piece with a little flour, dip into the batter, then press into panko breadcrumbs until fully covered.

    Time: PT5M

14. Heat oil for frying

    Fill the skillet with enough oil to submerge the chicken (about 2 cups). Heat to 170 °C (340 °F).

    Time: PT5M

    Temperature: 170°C

15. Fry chicken katsu

    Carefully lower the breaded chicken into the hot oil. Fry for 4 minutes on the first side, flip, and fry another 4 minutes until golden brown and the cheese is melted.

    Time: PT8M

    Temperature: 170°C

16. Rest fried chicken

    Remove the chicken katsu onto paper towels to drain excess oil. Let rest for 2 minutes before slicing.

    Time: PT2M

17. Fry garnish vegetables

    In the same oil (or a fresh pan), quickly fry the sliced lotus root and eggplant until lightly browned, about 5 minutes total.

    Time: PT5M

    Temperature: 170°C

18. Assemble the dish

    Place a serving of steamed rice on a plate, ladle generous curry sauce over it, top with sliced chicken katsu, and garnish with fried lotus root, eggplant, and shiso leaves.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

80 g

Fat

20 g

Fiber

5 g