🥘 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 tbsp Japanese curry powder

• 1 tbsp soy sauce

• 500ml chicken stock

• 2 tbsp okonomiyaki sauce

• 2 tbsp curry roux (store-bought or homemade)

• 3 tbsp apple juice (for sweetness)

• 1 tsp salt, to taste

For the Chicken Katsu:

• 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

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)

• Japanese pickles (optional)

METHOD

1. Prepare the Japanese Curry: Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion, carrot, and potato, and cook for about 5-7 minutes until softened. Stir in the Japanese curry powder, soy sauce, honey, and apple juice, and cook for another minute to toast the spices. Add the water or chicken stock and bring to a simmer. Let it cook for 10-15 minutes until 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 finallu 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.

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.