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Before you jump to Japanese Katsu Curry - Chicken, Pork & Shrimp recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost every single article about reducing your weight and getting healthy tells readers to avoid drive through windows like the plague and to perform all of their own cooking. This is actually very true. From time to time, though, the last thing you want is to have to make an evening meal from scratch. Sometimes almost all you want is to go to the drive through and get home as quickly as possible. There is zero reason that you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. You can do this because many of the popular joints are now promoting “healthy” menu options to keep their businesses up. Here is how to eat healthy when you reach the drive through.
Aim at the side dishes. It wasn’t that long ago that all you could get at a fast food cafe was French Fries. Today the vast majority of the most popular fast food franchises have improved their choices. There are lots of salads around now. Chili can be a different choice. Baked potatoes may also be purchased. You can make fruit. There are a lot of options that don’t involve eating one thing deep fried. When deciding on your dinner from the drive through, select a variety of side items instead of choosing a pre-made “meal deal”. This makes it possible for you to keep the calorie count low and reduce your fat intake.
Basic reason states that the proper way to lose pounds and get healthy is to ban fast food from your diet completely. While this is usually recommended all you need to do is make a number of good decisions and visiting the drive through isn’t anything to worry about–when you do it in moderation. Occasionally, letting someone else cook dinner is just what you need. There isn’t any reason to feel bad about visiting the drive through when you make healthy and balanced decisions!
We hope you got insight from reading it, now let’s go back to japanese katsu curry - chicken, pork & shrimp recipe. You can have japanese katsu curry - chicken, pork & shrimp using 25 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Japanese Katsu Curry - Chicken, Pork & Shrimp:
- Use KATSU FRY:
- You need 1 piece Chicken Breast
- Provide 7 pieces Shrimp
- Take 2 pieces Pork Cutlet
- Get 1-2 pieces Egg
- Prepare 1 cup All-Purpose Flour
- Use 1 cup Breadcrumbs
- You need 2 cups Oil
- Provide Iodized Salt
- Get Ground Black Pepper
- Get CURRY SAUCE:
- Provide 2 tbsp Oil
- Provide 1 bulb Garlic
- Provide 2 pieces White Onion
- Provide 2 pieces Carrot
- Get 2 pieces Potato
- Use 1 piece Red Bell Pepper
- Get 1 liter Water
- Get 4 cubes Curry Roux
- Get 3 tbsps Honey
- Prepare 3 tbsps Tomato Ketchup
- You need SIDES:
- Prepare 3 cups Rice
- Prepare 3 pieces Egg
- You need Fukujinzuke
Instructions to make Japanese Katsu Curry - Chicken, Pork & Shrimp:
- PREPARE THE VEGETABLES: Chop the garlic. Slice the onion. Cut the carrot and potatoes into cubes, about 1-inch thick. Cut the bell pepper into squares, about 3/4-inch. ©homebasedchef
- COOK THE CURRY SAUCE: Heat the pot over medium-high heat (160C). Add oil and sauté the garlic, followed by the onion. Add the carrots, potatoes and bell pepper and continue to stir for 5 minutes. Add 1L of water and boil for about 10 minutes. Lower down the heat (120C) and add in the curry roux. Mix very well to make sure that the curry roux are all diluted.
- Add in the honey and tomato ketchup and mix well. Simmer for about 15-20 minutes, stirring occasionally to make sure that the sauce doesn't stick on the bottom of the pot. The sauce will start to thicken. Turn the heat to low (70C) and continue cooking for 5-10 more minutes until the carrots and potatoes are cooked to your desired tenderness. You'll notice that the potatoes become smaller compared to its original cut size; the starch of the potato actually helps thicken the sauce.
- PREPARE THE MEATS FOR THE KATSU FRY: Make sure to wash the chicken, shrimp and pork with clean water and then drain them. - - To split the chicken breast in half: Place the boneless skinless chicken breast on a cutting board and hold it flat with your non-dominant hand. Then using a sharp knife, slice the chicken breast horizontally into two even pieces. Season with salt and pepper.
- To butterfly the shrimp: Pull off the heads and legs then peel off the shell leaving the tails on. Gently run the knife at the shrimp's back and remove the digestive tract or vein by lifting it out or by using a paper towel. If the vein breaks, run water through it to clean. Then make shallow slits on the shrimp to flatten and spread it like butterfly wings. Season with salt and pepper.
- To tenderize the pork: Make sure you have removed the skin to avoid curling when frying. Use the mallet to break up the muscle fibers of the meat. Do this on both sides of the meat until the thickness is reduced to half. If you don't have a mallet, you can use: - a knife, a fork or your fist. Season with salt and pepper.
- BREAD THE MEAT: Prepare your breading assembly line. You need three bowls or containers - for all-purpose flour, beaten egg, and breadcrumbs. Cover the meat in flour and shake off the excess. Dip the meat in the egg. Cover the meat in breadcrumbs.
- COOK THE KATSU FRY: Heat frying oil in a pan. Make sure it is hot enough before you place your meat in it. To test, when you see the oil producing bubbles on the surface of the pan, drop a small piece of breadcrumb. If the oil reacts as desired, you can start frying. If the sample breadcrumb seems to absorb to oil, wait a bit til the oil is ready. Deep fry the meat until golden brown, make sure to flip on the other side for even cooking… chicken, shrimp and pork are pretty fast to cook.
- SERVE TO YOUR FAMILY: Curry is best served with steamed rice! Grab a plate, scoop a cup of steamed rice and spread it on the left part of the plate. Scoop a portion of the curry sauce, make sure to include potatoes, carrots and bell pepper and place it on the right part of the plate overlapping some of the rice. Place your preferred katsu meat on top of the curry sauce. And for the sides, you can add soft-boiled egg and fukujinzuke or pickled daikon radish. YUM!
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