Katsu Curry
Serves 1
Directions
- 1Slice three onions in julienne, trying to make them as thin as possible so that they caramelize sooner.
- 2Slice three onions in julienne, trying to make them as thin as possible so that they caramelize sooner.
- 3Slice three onions in julienne, trying to make them as thin as possible so that they caramelize sooner.
- 4In a large frying pan, add two knobs of butter and the sliced onion, plus a good pinch of salt so that it speeds up the process of letting the onion water out.
- 5In a large frying pan, add two knobs of butter and the sliced onion, plus a good pinch of salt so that it speeds up the process of letting the onion water out.
- 6In a large frying pan, add two knobs of butter and the sliced onion, plus a good pinch of salt so that it speeds up the process of letting the onion water out.
- 7Mix, over medium-high heat, and sauté little by little, caramelizing the onion, which will take 30 to 45 minutes depending on how brave you are with the heat level.
- 8Mix, over medium-high heat, and sauté little by little, caramelizing the onion, which will take 30 to 45 minutes depending on how brave you are with the heat level.
- 9Mix, over medium-high heat, and sauté little by little, caramelizing the onion, which will take 30 to 45 minutes depending on how brave you are with the heat level.
- 10While the onion caramelizes, make a homemade furikake. Toast a sheet of nori seaweed with a blowtorch.
- 11While the onion caramelizes, make a homemade furikake. Toast a sheet of nori seaweed with a blowtorch.
- 12While the onion caramelizes, make a homemade furikake. Toast a sheet of nori seaweed with a blowtorch.
- 13Reserve it and now grind a dehydrated shiitake mushroom until it becomes powder.
- 14Reserve it and now grind a dehydrated shiitake mushroom until it becomes powder.
- 15Reserve it and now grind a dehydrated shiitake mushroom until it becomes powder.
- 16In a frying pan over medium heat, add 15 grams of white sesame and another 15 grams of black sesame. Roast, stirring frequently to prevent burning.
- 17In a frying pan over medium heat, add 15 grams of white sesame and another 15 grams of black sesame. Roast, stirring frequently to prevent burning.
- 18In a frying pan over medium heat, add 15 grams of white sesame and another 15 grams of black sesame. Roast, stirring frequently to prevent burning.
- 19Lower the heat to low, add the shiitake powder and toast it for 1 minute, until it takes on a darker color and is very aromatic.
- 20Lower the heat to low, add the shiitake powder and toast it for 1 minute, until it takes on a darker color and is very aromatic.
- 21Lower the heat to low, add the shiitake powder and toast it for 1 minute, until it takes on a darker color and is very aromatic.
- 22Once ready, transfer it to a bowl to prevent it from burning with the residual heat of the pan.
- 23Once ready, transfer it to a bowl to prevent it from burning with the residual heat of the pan.
- 24Once ready, transfer it to a bowl to prevent it from burning with the residual heat of the pan.
- 25Add the toasted nori seaweed to a food processor, and grind it until it becomes small flakes.
- 26Add the toasted nori seaweed to a food processor, and grind it until it becomes small flakes.
- 27Add the toasted nori seaweed to a food processor, and grind it until it becomes small flakes.
- 28Then add a handful of katsuobushi (dried bonito flakes), the powder of shiitake, and the sesame toasted to the food processor.
- 29Then add a handful of katsuobushi (dried bonito flakes), the powder of shiitake, and the sesame toasted to the food processor.
- 30Then add a handful of katsuobushi (dried bonito flakes), the powder of shiitake, and the sesame toasted to the food processor.
- 31Add Shichimi Togarashi, a generous pinch of salt and another of sugar. Mix by hand, to avoid that the sesame is triturated too much
- 32Add Shichimi Togarashi, a generous pinch of salt and another of sugar. Mix by hand, to avoid that the sesame is triturated too much
- 33Add Shichimi Togarashi, a generous pinch of salt and another of sugar. Mix by hand, to avoid that the sesame is triturated too much
- 34Back to our sauce, prepare the broth for it, using chicken broth and adding 4 deshydrated shiitake mushrooms to it. Bring to a boil and then cover it.
- 35Back to our sauce, prepare the broth for it, using chicken broth and adding 4 deshydrated shiitake mushrooms to it. Bring to a boil and then cover it.
- 36Back to our sauce, prepare the broth for it, using chicken broth and adding 4 deshydrated shiitake mushrooms to it. Bring to a boil and then cover it.
- 37Remove it from the heat, and leave it to infuse 20 minutes.
- 38Remove it from the heat, and leave it to infuse 20 minutes.
- 39Remove it from the heat, and leave it to infuse 20 minutes.
- 40Peel an apple and grate it
- 41Peel an apple and grate it
- 42Peel an apple and grate it
- 43Add the grated apple and 3 spoons of ketchup.
- 44Add the grated apple and 3 spoons of ketchup.
- 45Add the grated apple and 3 spoons of ketchup.
- 46Sauté everything over medium-high heat for 3 minutes.
- 47Sauté everything over medium-high heat for 3 minutes.
- 48Sauté everything over medium-high heat for 3 minutes.
- 49Create the roux that will thicken the sauce, mixing 100 grams of butter, and 75 grams of wheat flour, and 25 grams of curry powder. Cook it until stop smelling raw flour.
- 50Create the roux that will thicken the sauce, mixing 100 grams of butter, and 75 grams of wheat flour, and 25 grams of curry powder. Cook it until stop smelling raw flour.
- 51Create the roux that will thicken the sauce, mixing 100 grams of butter, and 75 grams of wheat flour, and 25 grams of curry powder. Cook it until stop smelling raw flour.
- 52Begin to add the shiitake and chicken broth, adding it completely before adding more.
- 53Begin to add the shiitake and chicken broth, adding it completely before adding more.
- 54Begin to add the shiitake and chicken broth, adding it completely before adding more.
- 55Season with 25ml of worcestershire sauce and 15ml of dark soy sauce
- 56Season with 25ml of worcestershire sauce and 15ml of dark soy sauce
- 57Season with 25ml of worcestershire sauce and 15ml of dark soy sauce
- 58Correct the taste by adding more ketchup and salt to taste.
- 59Correct the taste by adding more ketchup and salt to taste.
- 60Correct the taste by adding more ketchup and salt to taste.
- 61Triturate the sauce during 4 minutes and sieve it.
- 62Triturate the sauce during 4 minutes and sieve it.
- 63Triturate the sauce during 4 minutes and sieve it.
- 64To cook the rice, put the amount that you want of grain rice and wash it tree or four times.
- 65To cook the rice, put the amount that you want of grain rice and wash it tree or four times.
- 66To cook the rice, put the amount that you want of grain rice and wash it tree or four times.
- 67Cover it with water up to one finger phalanx above the rice, and leave the water boils.
- 68Cover it with water up to one finger phalanx above the rice, and leave the water boils.
- 69Cover it with water up to one finger phalanx above the rice, and leave the water boils.
- 70Once boils, put at minimum covered 13 minutes. After this, retire it and wait 5 minutes covered more.
- 71Once boils, put at minimum covered 13 minutes. After this, retire it and wait 5 minutes covered more.
- 72Once boils, put at minimum covered 13 minutes. After this, retire it and wait 5 minutes covered more.
- 73For the cerdo (pork), need a flank of loin of pork, cut some slits into the rim of the fat on the outside so that it does not curl.
- 74For the cerdo (pork), need a flank of loin of pork, cut some slits into the rim of the fat on the outside so that it does not curl.
- 75For the cerdo (pork), need a flank of loin of pork, cut some slits into the rim of the fat on the outside so that it does not curl.
- 76Make superficial slices on both surfaces and cover it with film paper to make it softer.
- 77Make superficial slices on both surfaces and cover it with film paper to make it softer.
- 78Make superficial slices on both surfaces and cover it with film paper to make it softer.
- 79Add salt and pepper by both sides and put it on the fridge for 30 minutes.
- 80Add salt and pepper by both sides and put it on the fridge for 30 minutes.
- 81Add salt and pepper by both sides and put it on the fridge for 30 minutes.
- 82For the breaded, you need flour with salt, eggs with water, and panko. Put on flour, egg and after on panko.
- 83For the breaded, you need flour with salt, eggs with water, and panko. Put on flour, egg and after on panko.
- 84For the breaded, you need flour with salt, eggs with water, and panko. Put on flour, egg and after on panko.
- 85Frying it in refined sunflower oil at 170 degrees Celsius for 3 minutes by each side. Transferred it on a rack during 3 minutes. Cut in stripes.
- 86Frying it in refined sunflower oil at 170 degrees Celsius for 3 minutes by each side. Transferred it on a rack during 3 minutes. Cut in stripes.
- 87Frying it in refined sunflower oil at 170 degrees Celsius for 3 minutes by each side. Transferred it on a rack during 3 minutes. Cut in stripes.
- 88Heat 1.5 minutes a bowl in the microwave with water and dry it.
- 89Heat 1.5 minutes a bowl in the microwave with water and dry it.
- 90Heat 1.5 minutes a bowl in the microwave with water and dry it.
- 91Put rice on a side, curry and cerdon, adding furikake and chinesse cut chives on the top.
- 92Put rice on a side, curry and cerdon, adding furikake and chinesse cut chives on the top.
- 93Put rice on a side, curry and cerdon, adding furikake and chinesse cut chives on the top.
Ingredients
- 3 onions
- 3 onions
- 3 onions
- 2 knobs butter
- 2 knobs butter
- 2 knobs butter
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 hoja alga nori
- 1 hoja alga nori
- 1 hoja alga nori
- 1 deshydrated shiitake mushroom
- 1 deshydrated shiitake mushroom
- 1 deshydrated shiitake mushroom
- 15 g white sesame
- 15 g white sesame
- 15 g white sesame
- 15 g black sesame
- 15 g black sesame
- 15 g black sesame
- 1 handful katsuobushi
- 1 handful katsuobushi
- 1 handful katsuobushi
- 1 quantity to taste Shichimi Togarashi
- 1 quantity to taste Shichimi Togarashi
- 1 quantity to taste Shichimi Togarashi
- 1 generous pinch salt
- 1 generous pinch salt
- 1 generous pinch salt
- 1 generous pinch sugar
- 1 generous pinch sugar
- 1 generous pinch sugar
- 1 l chicken broth
- 1 l chicken broth
- 1 l chicken broth
- 4 deshydrated shiitake mushrooms
- 4 deshydrated shiitake mushrooms
- 4 deshydrated shiitake mushrooms
- 1 apple
- 1 apple
- 1 apple
- 3 tablespoons ketchup
- 3 tablespoons ketchup
- 3 tablespoons ketchup
- 100 g butter
- 100 g butter
- 100 g butter
- 75 g wheat flour
- 75 g wheat flour
- 75 g wheat flour
- 25 g curry powder
- 25 g curry powder
- 25 g curry powder
- 1 tablespoon homemade furikake
- 1 tablespoon homemade furikake
- 1 tablespoon homemade furikake
- 25 ml Worcestershire sauce
- 25 ml Worcestershire sauce
- 25 ml Worcestershire sauce
- 15 ml dark soy sauce
- 15 ml dark soy sauce
- 15 ml dark soy sauce
- 1 quantity that you want rice
- 1 quantity that you want rice
- 1 quantity that you want rice
- 2 fingers refined sunflower oil
- 2 fingers refined sunflower oil
- 2 fingers refined sunflower oil
- 1 piece loin of pork
- 1 piece loin of pork
- 1 piece loin of pork
- 1 quantity to taste salt and pepper
- 1 quantity to taste salt and pepper
- 1 quantity to taste salt and pepper
Equipment
chopping boardknifelarge panspooncooking torchgrinderfood processorbowlpanplastic filmcooking hammer
Tips
- For furikake, toast the seaweed sheet until fragrant and crisp.
- Cook rice on high heat until the water has evaporated, then turn the heat to low.
- Cool the Chinese chives in ice water to make it curl and look beautiful.