How to make CRISPY Chicken Katsu Curry with succulent beef - Japanese home cooked recipe
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- Опубликовано: 26 сен 2024
- Chef Dai demonstrates how he makes CRISPY chicken katsu curry with succulent beef. Dai has been making this home style recipe for many years, both at home and for staff meals at his restaurant.
Dai likes to serve his curry with fluffy steamed white rice, mixed salad, sweet pickles and, of course, the chunky crispy katsu on top!!!!
This recipe is for 12 servings and uses the all of the instant curry blocks in the packet. Please adjust accordingly.
"I always use the entire contents of the box in one go as any leftover curry will be fine to keep in the fridge for at least 10 days. Please ensure that the curry is left to cool, uncovered, before putting into the fridge in a container. Alternatively, the curry can be put into individual boxes and kept frozen in the freezer. They can then be thawed and warmed up. I love to eat cold curry with warm buttered toast or you can use the left over curry to make curry udon (I will make recipe video in the future)".
Ingredients:
White onions x 3 large or 4 small
Potatoes x 3 large
carrots x 3 large
butter x 3 knobs (approx)
cooking oil x 1 glug
celery x 2 sticks
beef x 500g (approx)
*I would recommend using chuck as it has lots of connective tissue and fat, ideal for slow cooking. please note the beef in the video is not chuck
red wine x 2 glugs (substitute with water for non - alcoholic alternative)
water x check box for instructions plus 500 ml (slow cook your beef, veg and stock for at least 45 minutes, but longer if possible. Your beef will become more tender and your stock more flavourful)
tomato puree x 1 tablespoon
bay leaves x 3
Instant curry blocks x entire box (240 grams)
sweet apple x 1/4 (optional)
instant coffee powder x 1 tea spoon (optional)
milk x 2 glugs approx (optional)
steamed white rice
fukujinzuke pickles (optional)
CHICKEN KATSU x 1
• How to make the CRUNCH...
OR
PORK KATSU x 1
• TONKATSU (deep fried p...
mixed salad and tomatoes x 1 handful (optional)
Curry (カレ) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス karē raisu, curry over rice), curry udon (curry over noodles), and curry bread (a curry-filled pastry). Curry rice is most commonly referred to simply as "karē" (カレ).
Curry was introduced to Japan during the Meiji era (1868-1912) by the British, at a time when India was under the colonial rule of British Raj. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.
I love these measurements
a knob of butter
a glug of oil
amazing hahaha
Jon Lam i know,did you find some device to measure this way?
I really love how detailed your instructions are, and that you add in little ancillary information like substitutions and how to thicken or thin the curry. A lot of people might forget details like that, but you're on top of it! Love all of your work :)
Thank you so much for your feedback. I try and include as many pro tips that I've picked up and been taught over the years working in professional kitchens. I'm glad you liked them.
Thanks again for the continued support
among lots of cooking channels on youtube i dont know why i only like this one. thank you chef Dai for your recipes
Thank you for being my number 1 lunch provider in high school 😌
oh how much this dish reminds me of my grandma!
Always professional!!!!
This channal really should have more subscriber!!!
The best curry recipe i've ever made! Delicious!!!!
You tried it?
Always best Chef Dai's authentic Japanese cooking👍👍👍💪💪💪👏👏👏😍😍😍💙💙💙
I have got to remember to have coffee and an apple on hand for my next pot of curry! Your cooking looks delicious, I wish I was there to try it!
+Vantss lol...thank you for the kind words. next time I make it, you're more than welcome to come and try it 😁
Something about the style of your videos is very crisp, soothing, simple, and no nonsense. Unique amongst the thousands of recipe videos - a clear winner!
We look forward to your next video! New Sub!
+TheNunakun Your words made me smile!!! Thank you for the kind words of support and for subbing!
Cheers mate
Really complex and technical, the way you cut the potato, the coffee, milk and apple, I likey. You need more subs.
Request:
Do you know how to make Fujinzuke from scratch? If you do, can you make a how to video on it? Thanks :)
Chef dai, I mean, I love your videos but I just find the eating bit really entertaining
Thank you for such a great recipe. I made it today and it was simply divine. Loved it.
Dude... this probably tastes so amazing... I could almost taste the food from my screen. Well done!
This is a great video! I now have an excuse to go out and try making Japanese curry 😄. A big thank you to Chef Dai for the excellent instructions 👍 and to "Hello There" for the recommendation 👍.
I was surprised with some ingredients like coffee and grated apple. I heard about adding apple for Japanese curry recipe but never heard of grating it. Very nice to know and many thanks for sharing :)
Apple goes really well with curry, especially if you want it more on the fruity side. The instant coffee though.... that sounds interesting!
i clicked the like button before watching this because i knew it was gonna be good , love it very much chef dai !! thank you !! im from malaysia :)
Looks so good! must try
+tracey martin Thanks so much, as always, Tracey!
i really love this recipe . its super awesome.
Awesome mate!
That's looking Delicious. Personally my take on this is so much easier and amount little work but I admire the extra effort into this.
Yum! Looks really tasty. It's past 2am and this is making me hungry. Love your channel tho :D
Thanks Dai! It's super delicous!
he is good
Thank you Chef Dai...love your video. Fantastic.
You are a cool genius, amante de la buena comida, very very good, congrats again to you DAI
That's a great recipe and a whopping bowl of curry.
lol, thanks...I was really hungry.
OMG!!! tht looks soooo good. watching u eating it was pure torture🙈
Love love love! Definitely gonna try this on the weekend. Hope my roommate won't get mad at me cause I ain't sharing this piece. Not this one! Ha!
+John Rejas Cheers for your support as always John!!!! lol....come on!!.....let your roommate have at least one piece of chicken???
thanks for the wonderful video!!
wow this is an interesting take on the curry!
Will make this yummy dish tonight. 👍👍👍
Delicious! I love your videos!
I usually just cook them all in one pot. Brown the meat first and then take it off and let it rest then brown the vegetables in the same pot and deg-laze it with red/white wine then chuck it all back in the pot and add the stock.
Delicious!
Wow, instant coffee powder, very interesting
I want all of this!
Hum hungry now
I Love Japan
Looks nice chef dai . Can u also try fried chicken noodles ? And explain the different types of noodles there are please . Thanks chef
+TheMrGmanuk Thanks ...I will do my best to do that for you in the future......
thanks for explaining about softening the sharp edges on the potatoes, i thought it was all done for aesthetics.Some chess do things and never explain why, so normal cooks don't do them as it seems irrelevant. Keep the tips coming! :)
and for goodness sake, sit at the table to eat! LOL you just spent time on your feet cooking, enjoy it properly!
thats so good
Very interesting recipe. In the beginning it sounded like beef veggie soup then the curry and coffee. I've never had curry I wonder if I can buy it here in the states ready made. Great idea about trimming potatoes. I never would hv though about that. Great channel. Just found u today.
Chef dai. i'm a fan of your art. and i was wondering if some ginger would ruin this dish.
if not, when would be the right time to add it? Thanks :)
more yummier if the chicken katsu is stuffed with cheese... YUM!!! 👌
Then go full Cordon Bleu Fill that chicken with a slice of ham and a rich melty cheese!
Hey Chef can I use normal curry powder instead of that instant one? 🙂
Coffee and apple? Never knew this trick!
+Erasmo Takada my former mentor shared this tip with me many years ago....
Wow ! New style for curry , I'll try this one. By the way how's the taste guys with coffer ? Many thanks Chef Dai. God bless
Wow yummy
the flames, the meat and the curry
i have a question ... when im cutting some meat ... should i use a knife with "thoots" or one with one clear sharp line ?? i hope u can understand :3
Yu-Gi-Oh ahahah i coolected the cars when i was young but never played :"DDD best card = STARS STARS STARS !! ☆☆ :D
+maftj Hi Timo. Hope you're well buddy. Thanks for the comment and glad you liked the video mate.
+maftj lol...I think you know more about Yu Gi Oh than I do......I'm showing my age 😔
+Cooking with Chef Dai on the nintendo advance sp my brother had the game but i never understand something :D
Yo Chef! Just wondering whats the deal with the instant coffee powder, are you trying to balance out the fragrance of the curry with a bitter bean product? Interested to know
Now im HUNGRY 🍛
great video
Man this quarantine is torture, i need my weekly katsu curry with double chicken from Bento-Ya. Is this the same recipe used to make that? If not is there any way you can upload a new one?
Kiran Bharadia hi Kiran, hope you are keeping well and thank you for your message.
To keep it simple, please use the following recipe for a delicious curry sauce :
Fry off onions and carrots in a little bit of butter until the onions are soft. Add water, bring to boil. Lower heat to rolling simmer. Add a little veggie or chicken bouillon. Switch off heat.
Add curry roux and mix well. Done.
Hopefully won’t be long until we can welcome you back to Bentoya again. Keep safe and take care.
Dai
Are ingredients such as salad greens, potatoes, mustard and the sort common in contemporary Japanese cuisine? What about in traditional Japanese cuisine?
u deserve more subscribers!
Dai,
Thankyou for that recipe it does look delicious I may give that a try one of these days. I liked the instant coffee trick. My only question is that is seems that you show dessert spoons and say tablespoons is this an optical illusion or was this an error. My old mum (god bless her cotton socks) told me that a dessert spoon was 2 teaspoons where as a table spoon was 3.
Regards from down under.
G’day mate, sorry couldn’t resist it. Thanks for your observation. I will have to check when I get home but I’m pretty sure they’re dessert spoons, if not, I will change the descriptions. Thanks for the heads up mate
He there chef! Awesome work! Can you prepare a General Tso's Chicken?
im new here yummy u just earned a new subscriber i really wish i could eat some now😄
when i see Japanese curry, it reminds me of when McDonald's try to make a fried chicken
it's legit but it's weird
+queenform I guess historically speaking, you're right, in that it's a recently introduced dish into Japanese cuisine. But the Japanese would now regard it as a significant part of their culture. Please try it out........
Could you possibly make a katsudon video?
extra hot curry mix
water enough to cover vegetables
Soy Sauce
black pepper
potatoes
Onions
Carrots
Beef or any meat
sesame oil
mirin
Sake
tofu
corn starch + water (Thickener) FOR END your curry depends on this step.
ALSO MAKE:
Nikujaga
Tamagoyaki
Rice Burgers
Hayashi Rice
Taiyaki
EBI
Tempura
Japanese set meals
Basic Dashi stock
Mapo
Yakisoba
Octapus hot dogs
Bento Recipes
Yakitori
Takoyaki
DIfferent Types of Okonomiyaki Styles:
Hiroshima
Osaka
Tokyo
Thanks for the recipe ! I notice many youtube videos use those instant curries, but they are full of anonymous fats and MSG. I wonder why it isn't more common to make your own curry roux ? Using a good japanese curry powder like S&B gives an authentic taste. Do Japanese restaurants typically use instant curry roux ?
I dont have any red wine, do you have a substitute i can use to deglaze the pan with. Thank you!
Chef, Which part of beef and if I use chicken instead, with same process? Thx
What if I can't find instant Japanese curry? Is there a spice mix that might yield similar results?
Hello there,Chef Dai….How come the videos many years ago….are you still living as Chef in somewhere???? If so…please upload new videos..Please??? I love your foods👍👍👏👏🙏✝️🛐
I like to put a small amount of mozzarella cheese on my curry when I plate it. So good.
WOW, I'm loving that!
I will try and make fish stock but wondered what kind of recipes can I make with the stock?
+ImatatorMigs You've made a very good point. I will definitely be uploading some videos soon where i'll be implementing the fish stock. This stock is central to Japanese cuisine and is used in many stewing sides, soup dishes and many more........thank you for your question.
+Cooking with Chef Dai You're doing a fantastic job, I love your passion and care. Plus Japanese cuisine is one of my favorites due to my french and Italian cooking background. Looking forward to this channel's future!! 👍
Thank you for the support. It really does mean the world to us. We're still trying to find our feet, but reading comments like yours really gives us confidence to make more. I still freeze in front of the camera, so will try and show my personality a little more in the future.
I used to work in an Italian restaurant in Tokyo, so I may upload some Japanese/Italian fusion dishes in the future. Not sure if you'll approve though...lol...Thanks again friend!!!!
+Cooking with Chef Dai the amazing sushi chef Jiro was told the sushi history was so old that no new dishes could be made. There are always new things to try so I'm all for culinary fusion!
this make me so hungre looks relly good need to look for insta curry :P
+Niklas Karlsson Thanks so much, hope you find it!!!!
what is the reasoning for the instant coffee and apple?
Has anyone ever tried this? Apple and instant coffee? Bay leaves? I’m shocked...those aren’t normally part of Japanese cuisine. I might just try this.
You always used butter with the vegetables but oil with the beef. Any particular reason why?
I'm 15 years old and want to become a sushi chef or even better. I was wondering if you could make a video about what kind of knives you use for cooking since in my kitchen there's only 2
Thank you for your question Nichorasu, that's a cool name btw!
I have many knives, but there are only three knives that I use daily.
I would love to make a knife video for you one day, just need to improve on my presenting skills. I still cringe when I speak into the camera lol
Thanks! I know how you feel about cringing since I hate to talk to a camera cause its so weird.
lol, exactly!!!
Whats an alternative for the curry tablets. Im in a country where we dont sell those
Hi. Personaly i would use a mild curry powder, amount to taste but say 1 tea spoon per person and add a couple of table spoons of plain flour and the same of corn starch and before you add the water or stock mix the powders with the veg ect to make a roux, then add the fluid of choice 1 ladle at a time and cook as he does thereafter, that should make a nice thick curry sauce. Hope this helps.
@@paulphillips1011 It does! Thank you for the tip!
how do you steam the rice correctly.
+Stranglygreen You use a good quality rice steamer... look up zojurishi... you won't regret the purchase@!!
he got a little steam box wher he makes the rice ...
as i anderstood
ah. make sense. thanks guys.
wow very handsome :o oh and great channel too
おいし
next recipe I will try ^^
Thank you from Belgium
Nice video, I'll definitely try this. When you melt butter, did you use low heat?
+Shangjing Xin Thank you so much......low or medium heat is fine. When you put the vegetables in the pan, the pan heats will reduce significantly
That's a lot of butter.. why the need to sauté the pototes and carrots in such large amounts of butter? You didn't get any color on them..
+pesto12601 I know it appears like a lot of butter, but in fact its less than 50 grams for 12 servings. I find it definitely enhances both the flavour of the vegetables and overall curry, thanks for the comment
Cooking with Chef Dai ah.. didn't realize that was for 12 servings.. looked more like 4-6 servings on "TV".. :_)
That Yu-gi-oh outro :D but other than that great video will hope to make it myself soon, might be a bit rude to ask you for a recipe after you've just done one but how would you make the ultimate Yakitori depending on what meat or what would be your perfect Don?
+Darcy Lee Not rude at all...thanks for the comment and request.
I will do my best to make a video for you soon....
In the meantime, my ultimate yakitori would be either salted chicken skin with a squeeze of lemon or simple chicken thigh with spring onion (salted)....I like simple but great quality yakitori
My perfect don.....I'm still searching 😁
Hi Chef Dai!
I'm wondering why you are not filming your videos in your restaurant anymore :/
+anthepowa I will be returning there soon, I promise.
gunna fucking try this...thank you ,
Hi Chef Dai, love ur videos :D
i was wondering if there's something to substitute the curry blocks, here in italy we dont have nothing like that :(
+Mich There must be an asian store there somewhere hope you find that one! Luckily here in Asia we can find that brand almost anywhere haha.
Unfortunately asian culture is still not that popular here in italy, we have only things like soy souce noodles and other basic ingredients
+Mich Hi Mich, sorry the late reply mate. I thought you could buy instant curry in most places but obviously not.
You can make a simple curry roux with the following:
butter, flour, curry powder, stock cubes
on a low heat melt the butter in a frying pan, add the flour a little at a time, mix into butter throughly. butter and flour should be equal parts.
once all of the flour and butter have combined, keep stirring until it turns brown. do not let it burn.
Add the mix to the stock a little at a time (as I made in my video).....next add curry powder (to taste) and add around 3 small stock cubes (veg, chicken or pork). Obviously you will have to keep tasting and adjust accordingly (with salt and pepper too)
Hope this helps Mich......
Thanks a lot for your answer Chef Dai, i will try it asap!
Continue with your videos,you're doing a great job! :)
no probs....good luck!!!
Thanks Mich
what is the point of cooking the potatoes and carrots in a pan before adding to the pot?
+Cloud Naeris flavours, i guess
On top of adding a buttery flavour to the potatoes, I think it also helps to toughen up the surface of the potato so that it doesn't break apart when stewed.
chef can you help me I can't makes steamed or sushi rice even if you handed it to me personally cooked by the time I get it to plate or rolled it dies! Please if you get a minute can you show me how! I live in the States (New York) please tell me what type off rice to buy for both. FYI I have a rice cooker yeah that didn't help maybe it's a cheap one
+tracey martin Hi there Tracey, I will make a sushi video soon where I will explain the process from washing rice to cooking rice to making rolled sushi. Thank you for your comment, watch this space.......
Cooking with Chef Dai thank you! Chef with you I have hope!
ohhh, I'm feeling some pressure now...lol
Will try and make that video for you soon Tracey!!!!
Lol no pressure!
Cooking with Chef Dai
That's one portion I'd enjoy . . . HNNNNGH
chef, why add coffee powder into the curry? :O
+Calvin Wong deeper flavor/depth.. kinda like why anchovies are added to food.. you don't know its there.. but it adds depth.
Vid request for yang nyum
Hello chef Dai, i had a idea/request. could you show me how to make some food that is often served at IZAKAYAS in japan. also, just an idea...that could be an entire sub-series on your channel just because of the vast amount of menu items served at izakaya. thank you. {
+erik nulty When I lived in Japan, beside the time I spent working in kitchens, I probably spent most of the time in izakayas........
You're idea is a cracking one!!! Thanks.......
The rice is not enough
This was more like a beef stew than a katsu curry. You are clearly not Japanese and most likely chinese. All the chinese people use that same bullion.
volume is all fucked up
I like the opening song
What's the coffee powder for chef?
Probably for depth in flavor
Hey Chef can I use normal curry powder instead of that instant one? 🙂
isn't curry powder a seasoning not for making roux?
please post a recipe for red daikon fukujinzuke...noone can make one or share a recipe as good anywhere online...
Your content is great, may I ask what does the coffee do to the curry?
How the fudge do you get chicken curry from beef... The magic of Chef Dai of course!