Japanese Chicken Katsu Curry with Creamy Sauce

Cooking Instructions:

Step 1: Heat Oil [00:05]

• In a pan, heat about 1 tablespoon of vegetable oil on high heat.

Step 2: Add Water [00:13]

• Pour in 570 ml of water and let it come to a boil.

Step 3: Add Kombu [00:16]

• Add 2 grams of kombu (or 1 gram of monosodium glutamate) to the water.

Step 4: Add Onions [00:21]

• Add 250 grams of frozen onions to the pan.

Step 5: Season [00:31]

• Sprinkle in a pinch of salt and add black pepper to taste.

Step 6: Keep Moist [00:57]

• Add more water when the pan dries to prevent burning.

Step 7: Cook Garlic [01:14]

• On medium-low heat, add 1 teaspoon of garlic (8 grams) and cook for 1 minute.

Step 8: Simmer [01:39]

• Let the mixture simmer for 5 minutes.

Step 9: Add Curry Roux [01:53]

• Stir in 46 grams of Japanese curry roux after 5 minutes.

Step 10: Cut Roux [02:21]

• Cut the curry roux into smaller pieces for quicker melting.

Step 11: Add Milk [02:33]

• Add 1 tablespoon of milk (15 ml) and 1/2 teaspoon of Worcestershire sauce (2.5 ml) for flavor.

Step 12: Prepare Chicken [03:20]

• Season 400-430 grams of chicken thigh with 5 grams of salt and 4 grams of sugar, rubbing well.

Step 13: Add Toban Djan [03:54]

• Incorporate 1/4 teaspoon (2 grams) of toban djan for umami flavor.

Step 14: Prepare Egg and Flour [04:03]

• Beat 1 egg and mix with 1.5 tablespoons (15 grams) of all-purpose flour.

Step 15: Coat with Panko [04:32]

• Coat the chicken with 110 grams of panko mixed with 55 grams of vegetable oil.

Step 16: Bake [05:57]

• Preheat the oven to 195°C (383°F) for 3 minutes.
• Bake the chicken for 9 minutes, then flip and bake for an additional 7 minutes.

Step 17: Rest [06:57]

• Let the chicken rest for 2 minutes before serving.