Improve your deep-fry katsu curry. De lekkerste katsu curry recepten vind je natuurlijk bij Allerhande. Allerhande helpt je met kiezen én koken. Hier vind je voor elk moment een lekker recept.
Add a little oil to the pan.
Reduce to a medium heat and add the sweet potato a few at a time so that each one has space to brown on all sides.
Toast them for a few minutes until they become crispy and golden, then transfer into a bowl.
You can cook Improve your deep-fry katsu curry using 24 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Improve your deep-fry katsu curry
- You need of curry.
- You need 1/4 of onion.
- It's of cooking oil.
- Prepare 1 pinch of salt.
- It's 400 ml of water.
- Prepare 2 tsp of corned beef.
- It's 1-2 tsp of chicken stock granules.
- You need 1 tsp of brown sauce.
- It's 1 tsp of ketchup.
- You need 1 tsp of soy sauce.
- You need 1 tsp of yogurt.
- You need 1 pc of bay leaf.
- You need 2 pcs of curry roux.
- You need of rice.
- You need 1 cup of rice (150g/5.3oz).
- You need 180-200 cc of water (6-6.8oz).
- Prepare of tonkatsu (pork curlet).
- It's 1 of pork loin.
- Prepare 2 pinch of salt.
- Prepare 2 pinch of black pepper.
- It's of wheat flour.
- It's 1 of egg.
- You need of breadcrumbs (panko).
- You need of cooking oil.
Prepare the 'flaxegg' by combining flax seeds with water in a bowl. Transfer to a tray and keep warm in a low oven while you cook the remaining fillets. See recipes for Improve your deep-fry katsu curry too. Drop a piece of panko to see if the oil is ready.
Improve your deep-fry katsu curry instructions
- Fry the chopped onion. To make it brown-colored, do not mix frequently. When the color changes, add a little more water and mix. You only need to repeat a few times..
- Make a soup based on brown-colored onions. Add water, corned beef, and bay leaves, chicken stock granules, bring to cook. You can add chicken to it. It's good..
- The secret flavors are brown sauce, ketchup, soy sauce, and yogurt. After simmering, turn off the heat. Remove the bay leaves, add the curry roux, and the soup is ready..
- Cook rice. (I don't care if it's bread!).
- Preparation of pork cutlets. Run a knife through between the fat and lean meat so the meat doesn't warp. Rub in salt and pepper. Once floured, soak in egg wash. Then cover the whole thing with bread crumbs..
- [important] Dip the meat in the flour, egg wash, and bread crumbs, and then in the egg wash and bread crumbs again. This is the double coating method..
- Deep-fry at a temperature between 340 and 360°F When golden brown, remove and let stand for 5 minutes. To cook the meat in the residual heat..
- After cutting the pork cutlet (Let's cut it off all at once, without moving the knife back and forth), put it on rice, Pour the curry over the top and you're done!.
If you are new to deep-frying, use a thermometer to check the temperature of oil (Read How To Deep Fry Food). During deep-frying, gently lower one-third of the chicken into the hot oil and hold it for a few seconds. After that, laying down the chicken cutlet away from you to avoid the oil splashing towards you. You can use a kitchen thermometer to check the temperature. Katsu Scotch egg with Curry Mayo is such a fun little afternoon snack or picnic accompaniment, using our Katsu Curry Kit.