Recipe of Ultimate Japanese Katsu Curry - Chicken, Pork & Shrimp

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we're going to make a special dish, How to Make Super Quick Homemade Japanese Katsu Curry - Chicken, Pork & Shrimp. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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This usually means at any given time in your cooking learning cycles there's quite probably someone somewhere that's worse or better in cooking than you personally. Take advantage of this because the best have bad days in terms of cooking. There are many people who cook for several factors. Some cook as a way to eat and survive although some cook because they actually enjoy the whole process of ingestion. Some cook during times of emotional trauma among many others cookout of absolute boredom. No matter your reason for cooking or understanding how to cook you need to begin with the fundamentals.

First of all, not all of excellent lunches require actual cooking as a way to organize. Many of them will require using the microwave and a few of them will want to get cooked or prepared before hand and reheated. Your choices are virtually limitless once you comprehend the creative concept that really must be in place. You also need to see that a number of these ideas are so simple that you will wonder why on earth you have never looked at them. I hope that some of these ideas will get chief features within your own home.

Many things affect the quality of taste from Japanese Katsu Curry - Chicken, Pork & Shrimp, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Katsu Curry - Chicken, Pork & Shrimp delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese Katsu Curry - Chicken, Pork & Shrimp is 5-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Japanese Katsu Curry - Chicken, Pork & Shrimp estimated approx 1 hour 30 minutes.

To begin with this recipe, we must prepare a few components. You can have Japanese Katsu Curry - Chicken, Pork & Shrimp using 25 ingredients and 9 steps. Here is how you cook that.

The very first Japanese curry dish that I had is ebi fry curry from a restaurant in the Philippines called Ippon-Yari and it was love at first bite! I’ve been trying to re-create that dish and now I think I am ready to share it with you. But for this recipe, I am including a similar non-seafood version which are chicken and pork katsu (cutlet), for those who have seafood allergies. Feel free to create the one that you prefer. Directions on how to do it are listed below. Enjoy!

Video: https://youtu.be/YUcyTdiWCkk
Recipe by: Homebasedchef

Ingredients and spices that need to be Prepare to make Japanese Katsu Curry - Chicken, Pork & Shrimp:

1. KATSU FRY:
2. 1 piece Chicken Breast
3. 7 pieces Shrimp
4. 2 pieces Pork Cutlet
5. 1-2 pieces Egg
6. 1 cup All-Purpose Flour
7. 1 cup Breadcrumbs
8. 2 cups Oil
9. Iodized Salt
10. Ground Black Pepper
11. CURRY SAUCE:
12. 2 tbsp Oil
13. 1 bulb Garlic
14. 2 pieces White Onion
15. 2 pieces Carrot
16. 2 pieces Potato
17. 1 piece Red Bell Pepper
18. 1 liter Water
19. 4 cubes Curry Roux
20. 3 tbsps Honey
21. 3 tbsps Tomato Ketchup
22. SIDES:
23. 3 cups Rice
24. 3 pieces Egg
25. Fukujinzuke

Instructions 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!

While that is by no means the end all be guide to cooking fast and simple lunches it is good food for thought. The stark reality is that will get your own creative juices flowing so that you could prepare wonderful lunches for the family without having to complete too terribly much heavy cooking at the approach.

So that's going to wrap it up for this special food Recipe of Award-winning Japanese Katsu Curry - Chicken, Pork & Shrimp. Thanks so much for reading. I'm sure you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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