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.
You can find everything you need to make Japanese food in your restaurant at SushiSushi. Give us a call to talk about your menu today: 01226 447299.
Dashi refers to a family of soup stocks used as the base for miso soup and other popular Japanese dishes. This incredibly simple, yet tasty, broth contains extracted umami components, such as amino acids and flavors from kelp and other ingredients to create a tasty balance of flavors.