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Before you jump to Japanese Katsu Curry - Chicken, Pork & Shrimp recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.
Just about any article you read about restoring your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. This is literally very true. Now and then, though, you totally do not want to make an entire meal for your family or even just for yourself. Sometimes just about all you desperately want is to go to the drive through and get home quickly. Why shouldn’t you have the ability to do this every now and then and not have a bunch of guilt about slipping up on your diet program? This is because a lot of the well-known fast food restaurants around are trying to “healthy up” their menus. Here is how you can eat healthy when you hit the drive through.
Pick water, juice or perhaps milk as a drink. Choosing a huge soda as your beverage gives hundreds of poor calories to your meal. Usually a single helping of soda pop should be eight ounces big. Those eight ounces usually are at least 100 calories and about ten tablespoons of sugar. Most fast food carbonated drinks are no less than twenty ounces large. Thirty ounces, however, is considerably more common. Choosing a soft drink as your drink raises your calorie intake by thousands and adds way too much sugar to your diet. It is much healthier to decide on milk, juice or normal water.
Logic states that that one the easiest way to stay healthy and balanced is to sidestep the drive through and never eat fast food. While, usually, this is a good strategy, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need is to let another person make your dinner. There isn’t any reason to feel bad about going to the drive through when you make healthy decisions!
We hope you got insight from reading it, now let’s go back to japanese katsu curry - chicken, pork & shrimp recipe. You can cook japanese katsu curry - chicken, pork & shrimp using 25 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Japanese Katsu Curry - Chicken, Pork & Shrimp:
- You need KATSU FRY:
- Take 1 piece Chicken Breast
- Provide 7 pieces Shrimp
- Prepare 2 pieces Pork Cutlet
- You need 1-2 pieces Egg
- Provide 1 cup All-Purpose Flour
- Provide 1 cup Breadcrumbs
- Prepare 2 cups Oil
- Prepare Iodized Salt
- You need Ground Black Pepper
- Provide CURRY SAUCE:
- Take 2 tbsp Oil
- Use 1 bulb Garlic
- You need 2 pieces White Onion
- Provide 2 pieces Carrot
- Prepare 2 pieces Potato
- Take 1 piece Red Bell Pepper
- Get 1 liter Water
- Prepare 4 cubes Curry Roux
- Get 3 tbsps Honey
- Get 3 tbsps Tomato Ketchup
- You need SIDES:
- Prepare 3 cups Rice
- Take 3 pieces Egg
- Provide Fukujinzuke
Steps to make Japanese Katsu Curry - Chicken, Pork & Shrimp:
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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