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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 Healthful Fast Food.
Just about any article you read about improving your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is certainly excellent information. Now and then, though, you definitely do not wish to make an entire meal for your family or even just for yourself. Sometimes just about all you want is to go to the drive through and get home as soon as possible. There is zero reason that you simply shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is because a lot of the well-known fast food restaurants around are trying to “healthy up” their selections. Here’s how it’s possible to eat healthfully while you are at a fast food place.
Go with the side dishes. It wasn’t that long ago that French Fries were your sole side dish choice at a restaurant. Today the majority of the most popular fast food franchises have enhanced their offerings. There are lots of salads out there these days. You might get chili. Baked potatoes can also be purchased. You can choose fruit. There are a lot of possibilities that don’t involve eating something deep fried. When selecting your dinner from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. This can help you keep your calorie count low and reduce your fat intake.
Standard logic tells us that one positive way to get healthy and shed pounds is to by pass the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good idea but if you make good choices, there’s no reason you can’t visit your drive through from time to time. Sometimes the thing you need is to let another person create your dinner. There isn’t any reason to feel guilty about visiting the drive through when you make healthy and balanced decisions!
We hope you got insight from reading it, now let’s go back to japanese katsu curry - chicken, pork & shrimp recipe. To cook japanese katsu curry - chicken, pork & shrimp you need 25 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Japanese Katsu Curry - Chicken, Pork & Shrimp:
- Provide KATSU FRY:
- Provide 1 piece Chicken Breast
- Take 7 pieces Shrimp
- Get 2 pieces Pork Cutlet
- Prepare 1-2 pieces Egg
- Get 1 cup All-Purpose Flour
- Provide 1 cup Breadcrumbs
- Provide 2 cups Oil
- Get Iodized Salt
- Use Ground Black Pepper
- Take CURRY SAUCE:
- Use 2 tbsp Oil
- Prepare 1 bulb Garlic
- Use 2 pieces White Onion
- Take 2 pieces Carrot
- Use 2 pieces Potato
- Take 1 piece Red Bell Pepper
- Use 1 liter Water
- Provide 4 cubes Curry Roux
- Provide 3 tbsps Honey
- Use 3 tbsps Tomato Ketchup
- Use SIDES:
- Take 3 cups Rice
- Provide 3 pieces Egg
- Take Fukujinzuke
Instructions 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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