How to make Chicken Katsu Curry (Cutlet curry) 〜カツカレー〜 | easy Japanese home cooking recipe
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- Опубликовано: 1 июн 2024
- In this video, I am showing how to make Chicken Katsu Curry (Japanese style chicken cutlet curry). The curry in the video is vegetarian, it can also be easily made vegan, when you make it without butter.
The chicken breast cutlet can also be made without curry.
In my Channel, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients that are easily available outside of Japan.
Ingredients for Stuffed Cabbage Rolls
Vegetarian Curry:
- Frying oil 1 Tbsp
- Garlic 2 cloves
- Ginger 20 g
- Butter 1 Tbsp
- Onion 2
- Carrot 1/2
- Celery 1-2 stalks
- Canned Tomato 200 g
- Red wine 1/2 Cup
- Water 1 Cup
- Curry mixture 110 g (1/2 package)
Chicken Katsu (Cutlet):
- Chicken breast 250 g
- Processed Cheese 2 slices
- Basil leaves (shiso) 3-5
- Salt & Pepper 1/4 Tsp
- Flour 1-2 Tbsp
- Egg 1
- Panko (bread crumb) 2-3 Tbsp
Rice:
- Japanese sticky rice 1 Cup
- Water 1 Cup
00:00 Intro
01:32 Ingredients
02:46 Preparing rice (rinsing rice)
03:52 Preparing vegetable for curry
06:22 Making curry
07:57 Cooking rice
08:28 Preparing chicken cutlet
10:34 Frying chicken cutlet
12:02 Eating
13:10 Ending
13:49 Recipe
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Instagram: / taijis_kitchen
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#AuthenticJapaneseHomeCooking
#JapaneseFood
#katsucurry
Sound source: dova-s.jp/ 
Хобби
Thank you for sharing the recipe, I'm sure I'll incorporate it in my cooking (I love Japanese curry).
Also, just wanted to say that there's no need to peel an apple when grating it. Just start grating from the flesh side, and stop when the skin is touching the grater. Works for me every time, when using the medium shred side.
glad you like the recipe/video!
oh I've never tried that but sounds like it works! will try it next time! thanx!
This was one of my favorite dishes I had on a trip to Japan, and thanks to your video I now know exactly how to make it, I'm very excited to make it myself!
All of your videos are so wholesome, I've loved watching every one. Have a great day.
Thanks to you
Because of you I'm learning too much about Japanese culture
So thank you sensei ❤❤
Looks really good. Your recipe are always easy to follow. Thank you for sharing. Have a wonderful day.
Thank you! You too!
yummy. thank you.👍✌
Yummmm 👌👌
yes it was!
I couldn't put my finger on what was throwing me off and then it hit me, "Weizenmehl, ganze Tomaten, etc"...did not expect the German :'D That said, the recipe is gonna be added to my cookbook, looks absolutely delicious!
Thank you for you’re cooking I love Japanese culture and food, what clothes are you where in you’re videos?
new subscriber here, thank you for sharing your talents, i hope you wont get tired, its a great help for us who loves Japanese foods...
God Bless..
thank you so much for your support!
to be honest, I do get tired every now and then, but these comments keeps me going!
Looks great! Could I sautee the veggies you grated in the pan until tender and then use an emulsifier to blend them up rather than grating them? Thanks and have a great day!
of course you can!
that's a much easier way to go about it!!
❤
Literally had this over the weekend 😁
Thanks for yet another recipe. Been wanting to try making it myself. Arigato
Hope you enjoy!
Thank you so much. How do you make pork katsudon with rice. God bless tIjii.
watch these two videos!
ruclips.net/video/lg6pk08HXL4/видео.html
ruclips.net/video/z0fmhze3xso/видео.html
I wonder how a Spanish red wine would change it?
I have a question about the cooking time for the chicken. In my experience, a large chicken breast like that would take much longer to cook to a safe temperature. Are you sure about the 2-3 minute total cooking time? Thanks in advance.
I don’t think it will look golden brown after 3 mins. 6 minutes I think is good to go with. Best check core temperature, should be 75 to 80 C . 70 C kills the germs, should be applied 10 mins., so 75 to 80 and a few mins. rest should be safe to go with
@@rescue00751 I totally agree
Lots of love from Nepal 🇳🇵
thanx so so much!
I gotta make this, but without garlic and ginger.
hope you'll like it!
but why without those two??
@taijiskitchen I sure will, thanks. I don't like garlic, I could eat a bit of it cooked in a pot dish, but I don't want it and I don't want to even think about anything cooked with ginger and especially horseradish, they are too strong and I can't stand them, but I eat gingerbread sometimes, literally, although I don't like the presence of it in the treat. Also, I don't like mustard, but there was a period when I was eating it with homemade hot-dogs like every day for a month, month and a half, just because I could and I got used to it and because I wanted to conquer the third in the ketchup - mayo - mustard line-up and I wanted to be able to eat what other people eat, because I was always a picky eater and everyone always tried to make me start eating other things that they eat, but not with much success, so occasional garlic and mustard are my two biggest achievements. 😂 😂 But I would pick occasional mustard on hot-dogs instead of occasional garlic in a hot-pot any day.
@taijiskitchen Since picky eating is the topic, tell me, as someone who only occasionally eats fish, should I even consider trying smoked eels? Because there was a recipe of yours that I saw and I thought those smoked eels from the supermarket look good, but I know that for me, they only look good and that I shouldn't even bother to think about them and even less eat them. I would also like to emphasize that I don't like sea food in general, so canned tuna is my biggest marine conquest. 😂
I'd love if you'll write a book
hmmm, will think about that. but thanx!!
Pensi, gentile signore giapponese, che nel mezzogiorno italiano il nome di questo suo piatto corrisponde ad una diffusissima domanda colloquiale
ciao! come stai?
glazie per tuo messaggio!
Plego, è un piacele@@taijiskitchen
❤
😆