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Do you ever think to yourself, "Hey, I
know what I want to do today. I want to
fly to Japan and enjoy an incredibly
crispy katu with a silky smooth curry."
Because I think about that a lot. But
then I think we have katsu curry at
home.
[Music]
Now, before we get into this, it's
important that you know just how
talented you are because you're going to
make this and then you're going to be
like, "Wow, oh my gosh, this is so
delicious and so easy. Wow."
So, I don't want to see a single one of
you in the comments saying I can't
because you totally can and I believe
you. Now, the first thing we're going to
start with is our rice. This is about
three rice cooker cups because I'm
cooking it in a rice cooker. If you're
going to cook it on the stove, that's
fine. It's just a little different, but
today we're talking about rice cooker.
Once our rice is in our pot, we're just
going to go ahead and fill it with
water. And as you can see, it's pretty
gross and disgusting and murky and
gross. So, you're just going to want to
rinse it a few times with cold water and
agitate it with your fingers to help
break any loose starch off. Then once
that water is running clear, it doesn't
have to be perfect. You're going to fill
it up to the corresponding line in your
rice cooker. So in my case, I use three
rice cooker cups. So I'm filling it to
the three line. And we'll just pop it in
and wait. And now for our silky smooth
curry. And if you're already thinking,
man, this is going to be a heavy meal
with fried chicken and curry. Rice
doesn't exactly thin it out. I'll show
you a good solution at the end. These
are curry cubes. They are absolutely
delicious. There is nothing wrong with
them. And I recommend if this is your
first time making curry, you know, it's
not it's not a bad shortcut, right? It's
not a bad way to way to start.
And there are multiple brands that make
these. SMB is just one of my favorites.
There's also Vermont. That's a really,
really good one. And they come in
different heat levels, too. So, if you
like mild, great. But if you want
something that's going to scorch the
inside of your mouth,
>> they have that, too. And they kind of
look like pistachio chocolate, but it's
not pistachio chocolate, so don't eat
it. But today, we're going to be making
the curry r from scratch. Now, we're
going to start by melting down about 9
tablespoons of butter, unsalted butter.
And do this on a medium heat because
you're not looking to really brown the
butter. You're just looking to get it
melted. Once it's fully melted, you're
going to go ahead and let it sizzle for
a few minutes while you continue
stirring. Then you're just going to
gradually add about half a cup of flour.
Just stirring it in, making sure it's
fully incorporated before you add a
little bit more.
And at this point, you're just going to
turn your heat down to low and let it
slowly toast.
Then after a few minutes, or when it's
developed a nice nutty scent, add in a
four cup of Japanese curry powder, a
teaspoon of cayenne, 1/4 teaspoon of
turmeric, half a teaspoon of ginger
powder, then half a teaspoon of garlic
powder, and ground cumin. Then you're
just going to mix that all together and
continue to let toast on low heat. And
you want to make sure you keep it
moving. that way none of your spices
burn at the bottom. And after a few
minutes, it should smell absolutely
remarkable as well as be fairly thick.
Now, we're just going to go ahead and
very carefully move that over to a
container,
making sure we scrape down all the sides
of our pan. Seriously, get every last
drop of it because this stuff is
delicious. And now we can throw this in
the fridge to chill. We'll work on the
rest of the curry. Now, at this point,
it doesn't really matter if you made
your own curry r or you're using the
pre-made curry cubes. From this point
forward, it's all the same. And you're
going to start by roughly chopping a
sweet onion. Now, these cuts can be more
or less as rough as you want them
because we're going to end up blending
everything together anyways. This is
just to help us cook down faster.
And we'll just set those aside in a
bowl. Next up, we'll just peel or
circumcise depending on uh how you look
at it. Some carrots. And I'm just going
to go ahead and grate these because it
really helps it cook down faster than if
it was left in chunks. Then once you get
down to the oven, just toss it and go to
the next. It's not worth your
fingertips.
Rice is done. Then we'll just move that
over with our onions as well. Now, we're
just going to peel a Fuji apple or the
sweetest apple you can get your hands
on.
And then into a different bowl, we're
just going to go ahead and grate that as
well. But you're only going to do about
half the apple. And make sure when
you're finished, you go ahead and scrape
out the inside of your great box because
often times stuff gets stuck. And I just
realized I totally messed up, but I'm
going to go ahead and mash up some
ginger and some garlic. Oops. And add it
to our carrot. We only need about an
inch knob of ginger. Maybe an inch and a
half depending on the thickness of your
ginger. And then I'm just going to go
ahead and cut this into discs.
And then very similar to how we do our
garlic, edge of our board, bench scraper
on top and give it a good smash. And
just like that, very nicely minced
ginger. We'll just give it one rough
chop through just to break it all up.
And we'll just move that over to our
onions and carrots. And then just repeat
with about four to six cloves of garlic.
And remember, this part doesn't
necessarily have to be perfect because
it's all going to get blended up.
Okay. Okay. And now this last bit of
prep is sort of optional. It's more of a
personal preference thing, but you need
one carrot, about two Yukon gold
potatoes. We're going to peel this
carrot. Then you're just going to cut,
roll, cut, roll, cut, roll, cut, roll,
cut, roll, cut, roll, cut, roll, cut,
roll, cut, roll, cut, roll, cut, roll,
cut, roll. You these nice cool weird
shapes. I think there's a name for it. I
don't know the name for it. But you're
just going to go ahead and do that all
the way down till you get to the end of
your carrot. And then we'll just move
those aside in a totally separate bowl
from everything else. And then we'll go
ahead and peel and cube up two of these
Yukon potatoes.
Actually, you know what? I'm calling it
an audible. The potatoes I got are a
little bit bigger than what I was
thinking in my brain and what I've used
before. So, we're just going to use one,
but feel free to use more if you want.
Now, you're going to bring a large pot
to medium heat. Add in a little bit of
food loop. Just make sure nothing
sticks. And then we'll add in our
onions, carrots, garlic, and ginger.
Now, you can technically do the onions
first to build up a little bit more
char. But I'm going be honest with you,
like it's an extra step that I don't
think adds a ton of flavor, but it's
personal preference, but you are going
to want to make sure you keep all this
moving because there is garlic and you
don't want it to burn.
And don't forget to salt. Oh, it's going
to be a pain to clean up. It's in my
croc. There's salt in my croc.
Now, after about 5 to 7 minutes, your
onion should be nice and translucent and
your carrot should be nice and soft. It
should also smell fantastic. We're going
to add in our now super gross looking
apple juice sludge thing. It's not
really apple juice. I mean, there's
juice in it, but it's more of the the
pulp. And we're just going to mix that
all together. And then after about
another couple minutes of constant
movement, we're going to add our liquid.
We'll start with about 2 and 1/2 cups of
chicken bone broth.
And then 2 and 1/2 cups of dashi stock,
which is just a Japanese fish stock. And
like most of you, I don't really have
dashi laying around. But there are two
good options. Shidashi, which is just a
dashi concentrate. So you add this to
water, makes dashi stock or hondashi,
which is just a granulated powdered
version of dashi concentrate. You add to
water, mix it up, becomes dashi stock.
But today we're just going to go with
shiashi.
And then our other half cup, which by
the way, if you don't want to use dashi
or you have something against using a
fish stock, totally fine. You could just
use all chicken stock or you could just
use water. It would not be very good.
But you could use water, but use chicken
stock if you're not going to use dashi.
And now we're just going to bring this
whole thing up to a simmer. Then after a
few minutes of simmering, we're going to
add in our curry ru. And if you didn't
make yours yourself, that's okay. You
just add in the curry cubes. All good.
We're just going to go ahead and stir
that up until it's nicely combined. Then
we'll add in 2 tbsps of wor.
A tablespoon of ketchup, a tablespoon of
oyster sauce, 2 tbsps of showyu, a very
careful pinch of salt because I don't
want to clean anymore. And a touch of
white pepper, 1/4 to 1/2 teaspoon. Then
we're just going to mix this all
together.
And then we're going to turn our heat
down to low. Now for this next part, you
can definitely use a blender, but I
don't like pouring hot liquids. And my
history with blending hot liquids is
even worse. But I prefer to just blend
about a third of it.
So, I'm just going to use an immersion
blender. We're going to carefully tilt.
And we're just going to blend.
Now, this is definitely going to take
you longer than with a blender, but it's
a little bit safer. And washing blenders
sucks.
Now, once it's fully blended, we're
going to go ahead and add in a couple
tablespoons of cold unsalted butter. And
then we'll continue blending for a
little longer. This will help get it
extra silky and smooth.
Does anybody else uh does anybody else
have the impulsive thought to pull the
trigger when it's uh outside of the pot?
Cuz I get that thought a lot, but I've
never acted on it. Now, at this point,
our curry should be extremely smooth and
absolutely dectable.
Oh yeah, it's so good. Now, at this
point, your curry is totally ready to be
drinken through a straw. Drinking,
whatever. But a lot of people like
chunky curry, and it's fairly popular in
Japan, and that's that's okay. I like my
curry chunk free, but I'm a man of the
people. So, now you remember the extra
vegetables we prepped earlier. Go ahead
and add that into your curry. And we're
just going to stir it all together. Now,
those pieces are fairly small, so
they're going to cook fairly fast. So,
I'm just going to kill the heat. Place a
lid on top and set it to the side while
we make our chicken. And don't worry,
it'll stay warm. And finally, to make
the crispiest katsu. And now, we'll
start by butterflying open some chicken
chests, chicken breasts, chicken
titties, whatever you want to call them.
You'll start at the fat end. And you'll
just take your knife and bring it all
the way down
until it exits. That should leave you
with four relatively even pieces of
chicken that we're going to now flatten
out. For this, you're going to want a
large piece of plastic wrap just to
cover your chicken. Now, once it's all
nicely covered, you can use a mallet,
you can use a meat tenderizer, you can
use a pan or a pot. You're going to
start at your thick end, and you're
going to work your way to your thin end.
You just want it to be all the same
thickness.
>> Many chicken smacks later.
>> And just like that, voila. And now we're
just going to salt and pepper both sides
of our chicken fairly liberally because
this is the only seasoning our chicken's
going to get. And you could do other
seasonings, but you're already going to
be dipping this in curry. And that curry
is just so flavorful and so powerful
that really you just want the flavor of
the chicken because it goes really well
with the flavor of the curry. In our
first dredge station, we've got a couple
cups of AP flour. Now we have our eggs.
[Music]
We'll hit that with just a pinch of salt
and then we'll whisk those together. And
our last station is our panco, which is
the most important part. Please, please,
please do not use that generic store
brand breadcrumbs because they are too
fine. You want Japanese style panco
because the breadcrumbs are going to be
larger.
And now that this is all set up, you're
simply just going to grab a piece of
your chicken. You're going to lay it
carefully down in the flour because if
you slap it down, flour is going to go
and it's not great time. But you just
want to make sure all of your chicken is
coated in flour, that there are no naked
bits. Once it's coated, you're just
going to tap it lightly so that way all
the excess comes off. And then you're
just going to carefully lay it down in
your egg. And repeat. Pull it up. Let
all that excess egg yolk just drip on
off. And we're going to lay it down in
our panco.
And give this one a few pats down to
make sure you get all that panco pressed
in real nice and deep. So that way you
end up with a nice crispy layer. And
this is what you're looking for. And
then you're just going to repeat that
with the rest of your chicken cutlets.
Now you're going to fill a heavy bottom
pot with food lube or fry oil. Same
stuff. You want at least three inches
from the bottom of the pot and at least
two from the top. And then we're just
going to bring this up to 350 degrees.
And the reason that you want to use a
heavy bottom pot versus just like a
regular stainless steel pot is because
when we add in our cold chicken, it's
going to drop that oil temperature down.
So, if your pot is thinner and it
doesn't retain as much heat and it's
going to take longer for it to come back
up to temperature. And for those of you
who live the air fryer life, good on
you. I don't like air fryer, but you can
do this in an air fryer. It's just not
going to come out as crispy or as golden
or quite frankly as delicious. Let me
just be real here. And now that our oil
is right about 350, we can carefully lay
in one of our chicken cuplets. And this
right here is why you want your oil to
have at least a couple inches between
the top of the oil and the top of your
pot because, as you can see, it's
bubbling. And you don't want it to spill
over and cause a huge mess or worse hurt
yourself. And just don't do it. Just
leave some space. Leave a buffer.
Because these cutlets are so thin,
they're going to cook pretty quickly. So
mine's been about 5 minutes. I'm going
to go ahead and remove it, let it drip,
and then let it rest on a wire rack. And
this is one of those recipes where
you're just going to kind of have to
trust that your chicken is cooked. Like
if you take your chicken out and then
you temp check it and you see where it's
at and you drop it back in. The problem
with that is that little prong is going
to make a hole and that hole is going to
let in oil. It's going to make your
chicken really greasy and not crispy. So
cut it open afterwards. See if it's
done. As long as it's golden and crispy,
it'll be done. And then continue on with
the rest of your chicken. As long as
your oil temps the same, your chicken
will be the same.
[Music]
And the last thing we're going to do is
just thinly slice some green onions long
ways. And then place those into an ice
bath so we can get nice curly garnish.
[Music]
[Applause]
[Music]
Wait a minute. Hold up. I almost forgot
the healthierish alternative. All you
have to do is thinly slice some cabbage
and use that instead of rice.
And with that, thank you so much for
liking, subscribing, and hitting that
bell. And I'll see you next week. It's a
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