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• Chicken Katsu | Fried Chicken Cutlet 

• Kare Raisu |  Japanese Curry Rice with Onsen Egg 

• Miso Shiru | Miso Soup 

• Ohitsu | Lemon Jelly, Dango Mochi and Red Bean Dessert 

🥘 Japanese Curry with Chicken Katsu and Onsen Egg

Japanese curry is a comforting, savory dish with rich, mild, and slightly sweet flavors. Served over steamed short-grain rice, with crispy chicken katsu, shredded cabbage, an onsen egg, and a drizzle of okonomiyaki sauce, this hearty meal brings the best of Japanese cuisine to your plate.

Serves: 2
Preparation time: 20 minutes
Execution time: 30 minutes

INGREDIENTS

For the Japanese Curry:

• 2 tbsp vegetable oil

• 1 medium onion, finely chopped

• 1 medium carrot, peeled and cut into large chunks 

• 1 large potato, peeled and cut into large cubes 

• 1 tsp soy sauce (optional) 

• 500ml chicken stock

• 1 tbsp okonomiyaki sauce

• 1/4 pack 55g Vermont curry roux (mild) 

• 2 tbsp apple juice (for sweetness)

Curry Roux 

• 40g flour 

• 40g butter 

• 2 tsp Japanese curry powder

Vegetable Puree 

• ¼ medium onion, finely chopped

• ¼ medium carrot, peeled and cut into large chunks

• ½ tomato 

• ¼ appl 

• 2 cloves garlic 

• 15g ginger, peeled 

For the Chicken Katsu:

• 2 boneless, skinless chicken breasts

• ½ tsp or to taste

• 1/2 cup all-purpose flour

• 1 large egg, beaten

• 1 cup panko breadcrumbs

• Vegetable oil, for frying

For Garnishes and Sides:

• 200g steamed Japanese short-grain rice (cooked)

• 1/2 cup shredded cabbage

• 1 onsen egg (or soft-boiled egg)

• Beni shoga (pickled ginger)

METHOD

1. Prepare the Japanese Curry: Heat the vegetable oil and butter in a large saucepan over medium-low heat. Add the chopped onion, carrot, and potato, and cook for about 5-7 minutes until softened. Add in the flour and curry powder and cook it out for 3-5 minutes until it starts sticking to the pan a bit. Add in the vegetable puree and cook for 2-3 minutes. Stir in the okonomiyaki sauce, apple juice, and chicken stock and bring to a simmer. Let it cook for 10-15 minutes until the vegetables are tender. Once the vegetables are tender. Stir in the curry roux and okonomiyaki sauce, allowing it to dissolve and thicken. Season with salt to taste, then set aside.

2. Make the Chicken Katsu: Season the chicken breasts with salt and pepper. Dredge each piece in flour, then dip into the beaten egg, and coat in panko breadcrumbs. Heat vegetable oil in a frying pan over medium-high heat. Fry the chicken for about 4-5 minutes on each side, until golden brown and cooked through. Remove from the pan and drain on paper towels.

3. Assemble the Dish: On each plate, place a serving of steamed Japanese rice. Ladle the curry sauce over the rice, then top with a piece of crispy chicken katsu. Add shredded cabbage on the side, and place the onsen egg on top. Garnish with beni shoga (pickled ginger) and Japanese pickles, and drizzle with a little okonomiyaki sauce for extra flavor.

4. Serve: Serve your Japanese curry and chicken katsu hot.

🍘 Chicken Katsu

Chicken Katsu is a crispy, golden-fried breaded chicken cutlet that’s tender on the inside and perfectly crunchy on the outside. Served with tonkatsu sauce and often accompanied by shredded cabbage and steamed rice, it’s a beloved Japanese comfort food.

Serves: 2
Preparation time: 10 minutes
Execution time: 15 minutes

INGREDIENTS

• 2 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 1/2 cup all-purpose flour

• 1 large egg, beaten

• 1 cup panko breadcrumbs

• Vegetable oil, for frying

• 2 tbsp tonkatsu sauce (for serving)

• 1/2 cup shredded cabbage (for garnish)

METHOD

1. Prepare the Chicken: Gently pound the chicken to an even thickness for even cooking. Season the chicken breasts with salt and pepper. 

2. Coat the Chicken: Dredge each piece of chicken first in flour, then into the beaten egg, and finally coat thoroughly with panko breadcrumbs.

3. Fry the Chicken: Heat vegetable oil in a frying pan over medium-high heat. Fry the chicken for about 4-5 minutes on each side, or until golden brown and crispy. Check the internal temperature to ensure it reaches 75°C (165°F). Remove from the oil and drain on paper towels.

4. Serve: Slice the chicken katsu into strips.

🥣 Miso Soup with Dashi Stock

Miso soup is a flavorful and comforting Japanese dish made with a savory dashi stock and miso paste. It’s typically served as a starter in many Japanese meals and can be customized with ingredients like tofu, seaweed, or vegetables.

Serves: 2
Preparation time: 5 minutes
Execution time: 10 minutes

INGREDIENTS

For the Dashi Stock:

• 500ml water

• 10g katsuobushi (bonito flakes) 

• 5g kombu (kelp) 

For the Miso Soup:

• 2 tbsp red miso paste 

• 1 sheet of abura-age (fried tofu) 

• 1 tbsp chopped spring onions

• 20g enoki mushrooms (optional) 

METHOD

1. Make the Dashi Stock: Soak the kombu in cold water overnight. The next day, place the kombu and soaking liquid into a pot. Bring the pot to a simmer and discard the kombu. When the water almost reaches a boil, shut it off and immediately add in the bonito flakes. Let the flakes settle for 10 minutes before straining through a fine mesh screen or cheese cloth. 

2. Prepare the Miso Soup: Return the dashi stock to the heat and whisk in the miso paste until dissolved. Add the tofu and enoki mushrooms, then cook for another 1 minute until everything is heated through.

3. Serve: Pour the miso soup into bowls and garnish with chopped spring onions. Serve hot as a side dish or starter to complement your Japanese meal.

🍋 Anmitsu with Lemon Jelly

Anmitsu is a traditional Japanese dessert featuring various sweet ingredients, often served with agar jelly. In this version, we've substituted the usual kanten jelly with a zesty lemon jelly. The dish is refreshing and vibrant, combining the creamy sweetness of green tea ice cream, the tartness of lemon, and the deliciousness of fresh fruits.

Serves: 2
Preparation time: 15 minutes
Execution time: 25 minutes

INGREDIENTS 

For the shiratamako: 

• 300g shiratamako (Japanese glutinous rice flour)

• 270-300ml water 

For the lemon jelly: 

• 1000ml  water

• 4 lemons (100ml), juiced and zested 

• 200g raw sugar (about 2 tablespoons for jelly)

• 12 sheets gelatine 

To serve: 

• 120g green tea ice cream

• 30g red bean paste (anko) (about 2 tablespoons)

• 4 strawberries (sliced, about 80g)

• 2 canned mandarin or peach segments (about 60g)

• 1 kiwi (peeled and sliced, about 100g)

METHOD

Make the Lemon Jelly:

1. In a small saucepan, combine 100ml water, the juice and zest of 1 lemon, and 25g raw sugar. Heat over medium until the sugar dissolves completely.

2. Sprinkle the 10g gelatine over the remaining 100ml water in a separate bowl. Let it bloom for a few minutes, then add it to the lemon mixture. Stir until fully dissolved.

3. Pour the mixture into a shallow container or mold and refrigerate for about 2-3 hours or until set.

Prepare the Shiratamako (Rice Flour Dumplings):
4. In a bowl, mix 200g shiratamako with about 180ml of water to form a dough. Gradually add more water, up to 200ml, until you get a smooth, pliable dough.
5. Roll the dough into small balls, then squish them into patties (about 1.5-2cm in diameter) and drop them into boiling water. Once they float to the surface, cook for another 2-3 minutes.
6. Remove the dumplings and cool them under cold water. Set aside.

Assemble the Anmitsu:
7. Once the lemon jelly is set, cut it into cubes (about 1.5cm each) or small chunks.
8. In serving bowls, place a scoop of green tea ice cream (about 50g) in the center.
9. Add a few of the shiratamako dumplings, lemon jelly cubes, 30g red bean paste, and a variety of fresh fruits (80g strawberries, 60g mandarin segments, 40g passionfruit pulp, and 100g kiwi slices).