Step by step
Method
8 steps- 01
For the curry, heat oil in a deep saucepan and cook onions with a pinch of salt for 15 minutes until soft and golden at the edges.
- 02
Add carrot, potato, garlic and ginger; cook for 3 minutes. Stir in apple and stock, bring to a simmer, then cover and cook 15–18 minutes until the vegetables are tender.
- 03
Take the pan off the heat. Break in the curry roux and stir until completely dissolved, then return to low heat for 6–8 minutes until glossy and spoon-coating. Season with soy and rice vinegar.
- 04
Butterfly each chicken breast and gently pound between baking paper to an even 1.5 cm thickness. Season both sides with salt and white pepper.
- 05
Coat chicken first in flour, then egg and finally panko, pressing crumbs on firmly. Rest the breaded cutlets for 10 minutes so the coating adheres.
- 06
Heat 1.5 cm oil in a wide pan to 170°C. Fry cutlets in batches for 3–4 minutes per side until deeply golden and the centre reaches 74°C; drain on a rack.
- 07
Rest chicken for 4 minutes, then cut crosswise into thick strips. Mound rice on each plate, spoon curry alongside and set crisp katsu partly over the sauce.
- 08
Finish with fukujinzuke and spring onion. Serve extra curry at the table rather than covering every crisp edge.
Cook's notes
Make it excellent
- Pound the chicken evenly so the crust browns before the centre overcooks.
- A wire rack keeps fried panko crisp; paper underneath can trap steam.
- Dissolve curry roux off the heat to prevent lumps and scorching.
Serve it with
Fukujinzuke pickles, shredded cabbage with sesame dressing and hot green tea.
Store & reheat
Refrigerate curry and cooked katsu separately for up to 3 days. Re-crisp katsu at 200°C for 8–10 minutes and warm curry gently.
Helpful cooking questions and genuine results are welcome.