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Easy Japanese chicken katsu curry recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
25 minute Japanese katsu chicken curry - a quick family favorite!
Ingredients:
  • Vegetable oil, to shallow-fry
  • 4 crumbed chicken schnitzels
  • 500ml (2 cups) Salt Reduced Chicken Style Liquid Stock
  • 75g (1 ⁄4 cup) miso paste
  • 1 brown onion, cut into thin rings
  • 5.00 gm mild curry powder
  • 80g (1 ⁄3 cup) Kewpie Mayonnaise
  • 20.00 ml wasabi paste
  • 450g pkt microwave jasmine rice
  • 2 carrots, peeled, cut into thin strips
  • 2 cucumbers, peeled into ribbons
  • 4 red radishes, thinly sliced
  • 12.00 gm black sesame seeds
  • 60g (1 ⁄3 cup) pickled ginger
Instructions:
  • Heat oil in a large heavy-based frying pan over medium-high heat until a cube of bread turns golden in 15 seconds. Add chicken and cook for 2 minutes on each side until golden and cooked through. Transfer to a paper towel-lined plate to drain, keeping the oil for next steps.
  • In a small saucepan, gently warm the stock over medium-high heat for about 3 minutes until just heated through. Remove from heat and vigorously whisk in the miso paste until smooth.
  • In a small frying pan over medium heat, heat 1 tablespoon of reserved oil. Sauté the onion for 3 minutes until soft. Stir in the curry powder and cook for 30 seconds until aromatic.
  • Combine the miso mixture with the onion mixture, bring to a boil, then reduce heat and simmer for 3-5 minutes until the sauce slightly thickens.
  • In a small bowl, mix mayo and wasabi. Slice the chicken thickly. Heat the rice as instructed on the packet, then divide it into serving bowls. Top with chicken, curry sauce, carrot, cucumber, radish, and sesame seeds. Serve with ginger and wasabi mayo on the side.

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