Japanese curry has a few names. In Japan is is call “Kare” which is of course derived from the word curry. The word “Katsu” means breadcrumbed in panko and fried. Tonkatsu should be pork, if you are to use chicken it should really be called Torikatsu. You can serve tonkatsu without curry, just serve with Tonkatsu sauce!
So Chicken Katsu Curry should be Torikatsu Kare. Got it?! :)
Anyway, in most Japanese restaurants all over the world the curry sauce is made using a roux block, even in Japan. The god thing about Japanese curry sauce is it is very easy to make it in large batches. We recommend House Java curry 1kg (As used in Yo! Sushi) or S&B Golden Curry 1kg when making curry for your restaurant. Panko can be bought in large bags too, meaning you can make a quality Japanese curry for a low price.
Recipe is per single portion. Scale up as needed.
Tonkastu / Torikatsu
Pork Steak / Butterflied chicken breast
1 egg whisked
plain flour, for dusting the meat
50g Panko Breadcrumbs
Pinch of salt and pepper
Oil for deep frying
Japanese Curry Sauce / Kare
20g House Curry Suace Roux / S&B Golden Curry Sauce Roux
1/2 stick celery
splash of cooking oil
Method - Tonkastu (Pork or Chicken)
Layout Boneless pork steaks or chicken breast. User a tenderiser to flatten out the meat. Alternatively you can cover the meat in cling film and hit it with a rolling pin.
lay out 3 bowls. One with egg mixture, one with flour, one with panko breadcrumbs. Add salt and pepper to panko.
Lightly dab the meat with kitchen paper, then dip it in the flour bowl and completely cover.
Shake off excess flour and dip in egg mixture. Cover completely and shake off excess.
Dip in Panko breadcrumbs mixture and press the panko into the meat. Please the meat on a plate and add a pinch more panko. Less that down and leave to settle.
Repeat this process for all your meat.
Carefully add the meat to the hot oil. Cook for 1 min then flip it over. Cook for 1 min more on the other side or until the tonkastu looks golden brown.
Carefully remove the tonkasu from the oil and drain on kitchen paper.
Slice 90% of the way through the meat so it just holds together. Serve with pre-made Katsu Curry Sauce.
Method - Katsu Curry Sauce
Heat the oil in a pan or deep fryer to 180 deg c
In a separate saucepan heat a splash of cooking oil (use a neutral oil such as sunflower oil or nut oil). Fry onions and celery, stirring gently until soft (3-5 mins).
Add carrots, potatoes and water. Bring to the boil and simmer for 10 mins
Break curry sauce blocks into the pot. Stir until completely melted. Simmer for 5 mins
Serve over steamed rice and place the pork or chicken on top.
Why not serve with some Japanese pickles like Kizami Shoga or Fukujinzuke and some fresh shaded white cabbage?
Buy these ingredients from SushiSushi in our online wholesale store