Japanese Katsu Curry - Chicken, Pork & Shrimp
Japanese Katsu Curry - Chicken, Pork & Shrimp

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, japanese katsu curry - chicken, pork & shrimp. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Japanese Katsu Curry - Chicken, Pork & Shrimp is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Japanese Katsu Curry - Chicken, Pork & Shrimp is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook japanese katsu curry - chicken, pork & shrimp using 25 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Japanese Katsu Curry - Chicken, Pork & Shrimp:
  1. Get KATSU FRY:
  2. Prepare 1 piece Chicken Breast
  3. Prepare 7 pieces Shrimp
  4. Get 2 pieces Pork Cutlet
  5. Prepare 1-2 pieces Egg
  6. Take 1 cup All-Purpose Flour
  7. Take 1 cup Breadcrumbs
  8. Make ready 2 cups Oil
  9. Take Iodized Salt
  10. Make ready Ground Black Pepper
  11. Make ready CURRY SAUCE:
  12. Take 2 tbsp Oil
  13. Take 1 bulb Garlic
  14. Make ready 2 pieces White Onion
  15. Prepare 2 pieces Carrot
  16. Get 2 pieces Potato
  17. Take 1 piece Red Bell Pepper
  18. Make ready 1 liter Water
  19. Make ready 4 cubes Curry Roux
  20. Get 3 tbsps Honey
  21. Make ready 3 tbsps Tomato Ketchup
  22. Prepare SIDES:
  23. Make ready 3 cups Rice
  24. Take 3 pieces Egg
  25. Get Fukujinzuke
Steps to make Japanese Katsu Curry - Chicken, Pork & Shrimp:
  1. PREPARE THE VEGETABLES: Chop the garlic. Slice the onion. Cut the carrot and potatoes into cubes, about 1-inch thick. Cut the bell pepper into squares, about 3/4-inch. ©homebasedchef
  2. COOK THE CURRY SAUCE: Heat the pot over medium-high heat (160C). Add oil and sauté the garlic, followed by the onion. Add the carrots, potatoes and bell pepper and continue to stir for 5 minutes. Add 1L of water and boil for about 10 minutes. Lower down the heat (120C) and add in the curry roux. Mix very well to make sure that the curry roux are all diluted.
  3. Add in the honey and tomato ketchup and mix well. Simmer for about 15-20 minutes, stirring occasionally to make sure that the sauce doesn't stick on the bottom of the pot. The sauce will start to thicken. Turn the heat to low (70C) and continue cooking for 5-10 more minutes until the carrots and potatoes are cooked to your desired tenderness. You'll notice that the potatoes become smaller compared to its original cut size; the starch of the potato actually helps thicken the sauce.
  4. PREPARE THE MEATS FOR THE KATSU FRY: Make sure to wash the chicken, shrimp and pork with clean water and then drain them. - - To split the chicken breast in half: Place the boneless skinless chicken breast on a cutting board and hold it flat with your non-dominant hand. Then using a sharp knife, slice the chicken breast horizontally into two even pieces. Season with salt and pepper.
  5. To butterfly the shrimp: Pull off the heads and legs then peel off the shell leaving the tails on. Gently run the knife at the shrimp's back and remove the digestive tract or vein by lifting it out or by using a paper towel. If the vein breaks, run water through it to clean. Then make shallow slits on the shrimp to flatten and spread it like butterfly wings. Season with salt and pepper.
  6. To tenderize the pork: Make sure you have removed the skin to avoid curling when frying. Use the mallet to break up the muscle fibers of the meat. Do this on both sides of the meat until the thickness is reduced to half. If you don't have a mallet, you can use: - a knife, a fork or your fist. Season with salt and pepper.
  7. BREAD THE MEAT: Prepare your breading assembly line. You need three bowls or containers - for all-purpose flour, beaten egg, and breadcrumbs. Cover the meat in flour and shake off the excess. Dip the meat in the egg. Cover the meat in breadcrumbs.
  8. COOK THE KATSU FRY: Heat frying oil in a pan. Make sure it is hot enough before you place your meat in it. To test, when you see the oil producing bubbles on the surface of the pan, drop a small piece of breadcrumb. If the oil reacts as desired, you can start frying. If the sample breadcrumb seems to absorb to oil, wait a bit til the oil is ready. Deep fry the meat until golden brown, make sure to flip on the other side for even cooking… chicken, shrimp and pork are pretty fast to cook.
  9. SERVE TO YOUR FAMILY: Curry is best served with steamed rice! Grab a plate, scoop a cup of steamed rice and spread it on the left part of the plate. Scoop a portion of the curry sauce, make sure to include potatoes, carrots and bell pepper and place it on the right part of the plate overlapping some of the rice. Place your preferred katsu meat on top of the curry sauce. And for the sides, you can add soft-boiled egg and fukujinzuke or pickled daikon radish. YUM!

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