Submitted by Mari Griffin, Internet Programs Coordinator, Pulmonary & Critical Care, ZSFG
My Story
When you think of Japanese food, you think of sushi, tempura, and teriyaki, trifecta of Japanese dishes that people order in Japanese restaurants. But wait - If you want to know one of the most popular dishes in Japan and you want to cook it, this is it. Also, it is a pretty consistent and reliable dish in a restaurant. No matter where we travel in Japan, my husband can find a place he can order 'Katsu Curry' (pork cutlet over curried rice) which keeps him going exploring the country!
Recipe
Total Preparation Time: 10 min
Total Cooking Time: 40 min
Ingredients
1 box Japanese Curry Roux ~9oz (You can get them in the Asian markets or in
supermarkets’ Asian food Section)
1 lb. meat (Chicken breast works well), cut into bite size pieces
½ bag Organic baby carrots
1-2 Onions peel and cut into bite size pieces
1-2 Green Pepper, slice into bite size pieces
2-3 Potatoes (I don’t use them, some do)
2 Tbsp. Oil (Vegetable oils such as Sesame oil)
5.6 C Water
1.5 C Rice
1 can (Optional) Fukujinzuke (Japanese condiment commonly used as relish for
Japanese Curry)
Method
1. Cook rice according to the instructions
2. Preheat oil in thick pot
3. Sauté ingredients until onions are lightly browned in medium heat
4. Add water and simmer until ingredients soften in low to medium low heat
5. Remove from heat. Break apart curry roux into pot and stir until dissolved
6. Simmer once more, stirring occasionally (about 10 mins)
7. Serve over cooked rice
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