Japanese cat curry

15 mins
Serves 1
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Directions

  1. 1Cut potatoes, carrots, and onions into bite-sized pieces.
  2. 2Cut potatoes, carrots, and onions into bite-sized pieces.
  3. 3Cut potatoes, carrots, and onions into bite-sized pieces.
  4. 4Fry the cut vegetables directly in one pot with a little oil over medium heat.
  5. 5Fry the cut vegetables directly in one pot with a little oil over medium heat.
  6. 6Fry the cut vegetables directly in one pot with a little oil over medium heat.
  7. 7Pour in water and let it simmer with a lid until everything is cooked through.
  8. 8Pour in water and let it simmer with a lid until everything is cooked through.
  9. 9Pour in water and let it simmer with a lid until everything is cooked through.
  10. 10Add the chocolate-like Japanese curry blocks.
  11. 11Add the chocolate-like Japanese curry blocks.
  12. 12Add the chocolate-like Japanese curry blocks.
  13. 13Let the mixture simmer slightly until the blocks have dissolved.
  14. 14Let the mixture simmer slightly until the blocks have dissolved.
  15. 15Let the mixture simmer slightly until the blocks have dissolved.
  16. 16For the Katsu, flatten meat like pork or chicken breast fillet.
  17. 17For the Katsu, flatten meat like pork or chicken breast fillet.
  18. 18For the Katsu, flatten meat like pork or chicken breast fillet.
  19. 19Coat the flattened meat with flour, then egg, and thoroughly with punkopania.
  20. 20Coat the flattened meat with flour, then egg, and thoroughly with punkopania.
  21. 21Coat the flattened meat with flour, then egg, and thoroughly with punkopania.
  22. 22Alternatively, use a thick slice of tofu, ensuring it is dewatered as much as possible, and coat it with a flour mixture.
  23. 23Alternatively, use a thick slice of tofu, ensuring it is dewatered as much as possible, and coat it with a flour mixture.
  24. 24Alternatively, use a thick slice of tofu, ensuring it is dewatered as much as possible, and coat it with a flour mixture.
  25. 25Carefully deep fry the katsu on both sides until golden brown.
  26. 26Carefully deep fry the katsu on both sides until golden brown.
  27. 27Carefully deep fry the katsu on both sides until golden brown.
  28. 28Cut the fried katsu into small pieces.
  29. 29Cut the fried katsu into small pieces.
  30. 30Cut the fried katsu into small pieces.
  31. 31On a plate, place boiled rice and the curry.
  32. 32On a plate, place boiled rice and the curry.
  33. 33On a plate, place boiled rice and the curry.
  34. 34Place the katsu on top of the rice and curry.
  35. 35Place the katsu on top of the rice and curry.
  36. 36Place the katsu on top of the rice and curry.
  37. 37Optionally garnish with Benny Sugar pickled.
  38. 38Optionally garnish with Benny Sugar pickled.
  39. 39Optionally garnish with Benny Sugar pickled.

Ingredients

  • potatoes
  • potatoes
  • potatoes
  • carrots
  • carrots
  • carrots
  • onions
  • onions
  • onions
  • oil
  • oil
  • oil
  • water
  • water
  • water
  • chocolate-like Japanese curry blocks
  • chocolate-like Japanese curry blocks
  • chocolate-like Japanese curry blocks
  • meat (pork or chicken breast fillet)
  • meat (pork or chicken breast fillet)
  • meat (pork or chicken breast fillet)
  • flour
  • flour
  • flour
  • egg
  • egg
  • egg
  • punkopania
  • punkopania
  • punkopania
  • thick slice tofu
  • thick slice tofu
  • thick slice tofu
  • flour mixture
  • flour mixture
  • flour mixture
  • boiled rice
  • boiled rice
  • boiled rice
  • Benny Sugar pickled
  • Benny Sugar pickled
  • Benny Sugar pickled

Equipment

potdeep fryerplate

Tips

  • For Katsu, alternatively use a thick slice of tofu and a flour mixture, ensuring the tofu is dewatered as much as possible before frying.
  • You can find Japanese curry blocks in Asiamarkt.