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

Ingredient Substitutions

• Instead of Japanese short‑grain rice: Sushi rice, any short‑grain rice
• Instead of Vegetable cooking oil: canola oil, sunflower oil
• Instead of Fresh ginger: ground ginger (¼ tsp)
• Instead of Unsalted butter: margarine
• Instead of All‑purpose flour: cake flour
• Instead of Japanese curry powder: curry roux blocks
• Instead of Ketchup: tomato paste (1 tbsp)
• Instead of Worcestershire sauce: soy sauce (1 tbsp)
• Instead of Sugar: honey (1 tsp)
• Instead of Vegetable juice: water with grated vegetables
• Instead of Bouillon cube: stock powder (1 tsp)
• Instead of Chicken breast: thigh meat
• Instead of Shiso leaves (or basil): basil, mint
• Instead of Meltable cheese slice: American cheese
• Instead of Egg: egg substitute
• Instead of Panko breadcrumbs: regular breadcrumbs
• Instead of Vegetable oil for frying: any high‑smoke‑point oil
• Instead of Lotus root: daikon radish

Equipment Needed

• Rice cooker or saucepan
• Medium skillet or deep‑fry pan
• Mixing bowls
• Whisk or fork
• Knife
• Cutting board
• Meat mallet or rolling pin
• Tongs
• Thermometer (optional)
• Plate or tray for breading
• Paper towels
• Serving plates

Critical Steps — Do Not Skip

• Rinse and soak rice
• Make roux
• Build the curry sauce
• Pound chicken breasts
• Insert cheese
• Bread the chicken
• Heat oil to 170°C
• Fry chicken katsu

Chef Tips from the Video

• Use Japanese short‑grain rice for the authentic sticky texture.
• For extra flavor, add a splash of soy sauce to the curry sauce.
• A pinch of grated apple into the vegetable juice adds natural sweetness.
• If you cannot find panko, pulse regular breadcrumbs for a finer texture.

Troubleshooting

Storage

Refrigerator: Curry sauce up to 3 days; fried chicken katsu up to 2 days; cooked rice up to 1 day.

Freezer: Curry sauce can be frozen for up to 1 month; chicken katsu (unfried) can be frozen for 1 month; rice freezes well for 2 months.

Room temperature: Do not store cooked components at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the curry sauce a day ahead and refrigerate; reheat gently before serving.
• Bread the chicken katsu, cover, and keep refrigerated; fry just before serving for maximum crispness.
• Cook rice in advance, cool, and store in the fridge; re‑steam or microwave before plating.