Japanese Chicken Katsu Curry (チキンカツカレー) — Crispy Cutlet with Rich Curry Rice

• 800 gcooked Japanese short-grain rice
• 80 gfukujinzuke pickles (optional but traditional)
• 1 tbspneutral vegetable oil
• 2large yellow onions (thinly sliced, about 300 g total)
• 2carrots (cut into 2 cm chunks, about 180 g total)
• 300 gwaxy potato (peeled and cut into 2 cm chunks)
• 2 clovegarlic (finely grated)
• 1 inchfresh ginger (finely grated)
• 700 mlwater
• 100 gJapanese curry roux blocks (pork-free if needed)
• 1 tbspketchup
• 1 tbspWorcestershire sauce
• 600 gboneless skinless chicken breast
• 6 gkosher salt
• 1 tspground black pepper
• 60 gplain flour
• 2eggs
• 100 gJapanese panko breadcrumbs

Instructions

1. 1

   Start the curry sauce by heating 1 tablespoon neutral oil in a medium heavy saucepan over medium heat. Add the sliced onions and cook for 10 minutes, stirring often, until they soften, shrink, and begin to turn light golden at the edges.

2. 2

   Add the carrots, potato, grated garlic, and grated ginger to the onions, then stir for 2 minutes to coat the vegetables in the aromatic oil. Pour in 700 ml water, bring to a boil, then reduce the heat and simmer uncovered for 15 minutes, or until the potato is tender when pierced with a skewer.

3. 3

   Turn the heat to low before adding the Japanese curry roux blocks, because vigorous boiling can make the sauce grainy. Stir slowly until the roux dissolves completely, then add the ketchup and Worcestershire sauce and simmer for 5 minutes until glossy and thick enough to coat the back of a spoon.

4. 4

   While the curry simmers, prepare the chicken by cutting the breast meat into 4 equal cutlets of about 150 g each. Place each cutlet between sheets of parchment paper and pound gently to an even 1.2 cm thickness, then season both sides with the measured salt and black pepper.

5. 5

   Set up three shallow dishes for breading: flour in the first, eggs beaten with 15 ml water in the second, and panko in the third. Coat each chicken cutlet lightly in flour, dip it fully in egg, then press it firmly into the panko so the crumbs adhere in an even, shaggy layer.

6. 6

   Heat 750 ml neutral oil in a deep, wide pan to 170 C, using a thermometer for accuracy. Fry 2 cutlets at a time for 3 to 4 minutes per side, adjusting the heat to keep the oil between 165 C and 175 C, until the coating is deep golden and the chicken reaches 74 C at the center.

7. 7

   Transfer the fried chicken to a wire rack set over a tray, not directly onto paper towels, so the underside stays crisp. Rest the cutlets for 3 minutes, then slice each one crosswise into strips about 2 cm wide.

8. 8

   Divide the hot short-grain rice among 4 wide plates or shallow bowls, placing it on one side in the common Japanese curry-rice style. Spoon the hot curry sauce beside and partly over the rice, lay a sliced chicken katsu on top, and serve with 20 g fukujinzuke pickles per portion.