Serves 1
Directions
- 1Slice the cooked Chicken Katsu.
- 2Pour 3 tablespoons of cooking oil into a pot.
- 3Add sliced onion to the pot.
- 4Stir the onions in the pot.
- 5Add 1 tablespoon of cooking oil to a separate pan with carrots and potatoes.
- 6Add 3 tablespoons of tomato paste to the caramelized onions.
- 7Pour 8 cups of water into the pot.
- 8Add 1.5 tablespoons of chicken powder.
- 9Add 1 tablespoon of soy sauce.
- 10Add 1 tablespoon of Worcestershire sauce.
- 11Add the sautéed carrots and potatoes to the pot.
- 12Stir the ingredients in the pot.
- 13Cover the pot with a lid.
- 14Add 220g of Japanese curry mix to the pot.
- 15Add 2 tablespoons of unsalted butter.
- 16Stir until the curry mix and butter are fully incorporated.
- 17Use an immersion blender to blend the curry until smooth.
- 18Place a mound of rice on a serving plate.
- 19Pour the smooth curry sauce around the rice.
- 20Arrange the sliced Chicken Katsu next to the rice and curry.
- 21Garnish with chopped green onions and pickled radishes.
Ingredients
- 3 tbsp Cooking Oil
- Sliced Onion
- 1 tbsp Cooking Oil
- 3 tbsp Tomato Paste
- 8 Cups Water
- 1.5 tbsp Chicken Powder
- 1 tbsp Soy Sauce
- 1 tbsp Worcestershire Sauce
- 220 g Japanese Curry Mix
- 2 tbsp Unsalted Butter
- Chicken Katsu
Equipment
potchopsticksspoonlidimmersion blenderserving platebowl
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