Katsu Curry

Updated at: Thu, 17 Aug 2023 04:42:08 GMT

Step 1

Dice the onions, carrots, garlic & ginger into evenly chopped pieces. Then add 30 ml of oil to a pan on medium. Add the onions and allow then to cook for 4 minutes before adding the garlic, carrots garlic & ginger. Allow this to cook for 5 minutes or until the carrots are softened. Then add the spice mix and allow this to cook for a minute. Once the flavours are popin, add the stock, puree, soy, mirin & juice of half a lemon. Stir and allow this to simmer for 20 minutes. Then simply blend to your desired liking.

Step 2

Take the tofu out of the packaging and slice it into big pieces, try to get these as straight as possible as it will allow it to cook more evenly. Then press it for 15 minutes. Once some of the moisture has been pressed put the tofu into the flour, ensuring there is an even coverage. Then dip it in the milk then into the panko breadcrumbs. Then fry them in a pan for 3-5 minutes or until golden brown. Remove and allow to drain before serving.

Step 3

Wash your rice several times until the water runs clear. Add double the water you did rice, ensure this water is cold & season generously with salt. Put the lid on and put it on a medium heat. Allow for this to cook until its almost at a boil, then reduce the heat to minimum for 10-15 minutes.

Step 4

I would recommend garnishing the dish with: cucumber, lettuce, avocado, spring onion or coriander. All diced into small cubes.

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