Naked Long Grain Rice Japanese Katsu Curry, 78g

Product Information

In a wide, shallow bowl (pasta bowls work great!), pile up your sushi rice over one half, then lay your tonkatsu half over the rice and the empty side of the bowl. Ladle over the curry sauce to fill the bowl, and cover half the tonkatsu. Enjoy! Turn halfway through the cooking time and re-spray with oil if you would like the outside to be crispier. They provide a curated selection of products from the highest quality producers in Japan, and seek to maintain the rice’s quality from transport through milling. (The rice is actually milled here in the U.S., because quality and taste begin to deteriorate after the rice has been milled.) For the best golden colour and crunch, deep fry the sweet potato and aubergine cutlets. They’ll need around 5-6 minutes in 160°C/320°F oil to cook through. Can I air fry the aubergine and sweet potato? It is believed to have originated in the late 19th century, when Japanese chefs began to experiment with Western-style ingredients, such as Britain’s most famous invention (and export), curry powder.

Meanwhile, make the sauce. Heat the oil in a large saucepan over a medium heat and add the onions and carrots, stirring regularly until softened, about 10 minutes. Then add the garlic and curry powder and stir continuously until aromas are released. The curry sauce for katsu curry is typically made with a base of vegetables, fruits, spices and coconut milk. Panko breadcrumbs can be found in most grocery stores. They are typically sold in bags or boxes, and they can be stored in the pantry for up to six months. Can I make my own panko breadcrumbs? I strongly recommend serving a salad to go with the rich flavour of the curry. Fresh or steamed salad with Mixed Vegetable Dressing would be perfect for it. The most popular store-bought curry roux in Japan is called Vermont Curry. It is one of the many curry roux products made by House Food Corporation. When you say ‘Vermont Curry’, everyone knows that it is House Vermont Curry.Although every effort has been made to remove bones, some small bones may remain. Beware of escaping steam when removing film. Handle carefully to avoid scalding. Ensure product is thoroughly cooked and piping hot throughout. Do not reheat. Cover with cold water. (Double the volume of the rice) Place over a medium heat until the water comes to a boil. They’re larger and flakier than regular breadcrumbs, and they have a more airy texture. This makes them ideal for breading foods that you want to fry, as they will create a light and crispy coating. Banana: Another sweet element. Most people wouldn’t believe there’s banana in this curry sauce. It adds a remarkable flavour dimension to Katsu Curry. Don’t skip it! You may pre-make the curry and serve it later. The curry can be kept for a few days in the fridge, 1 month in the freezer.

Meanwhile, place 1 mug of rice in a medium pan with 2 mugs of boiling water and a good pinch of salt. Break in the creamed coconut and mix together. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off and leave with the lid on. Apple: A sour variety like Granny Smith is ideal, but in all honesty, any will do. The apple give the sauce a sharpness to balance the sweet and spicy flavours. No need to peel. Fukujinzuke is the condiment to go with Japanese curry. I included it in today’s Meal Idea as you can make it at home, even if the recipe includes fukujinzuke. Before cooking the rice in your rice cooker or using our stovetop method, rinse the rice a couple times, and pour off the starchy water.

To serve, pour curry on the side next to the cutlet away from the steamed rice. Garnish it with fukujinzukeif you wish. Add Veggies – Fry up some potatoes, carrots and onions and simmer them in the sauce (see our Japanese beef curry recipe for the full method). Combine ½ a teaspoon of ground turmeric, 1 tablespoon each of white miso and rice vinegar, and 2 tablespoons of mirin in a wide shallow bowl, and mix well. Aubergine: I use the large, European variety. You may also use long, thin Asian aubergines for this recipe. No need to salt or peel the aubergines in advance.