– English Lyrics

Lyrics & Translation

[English]

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

Key Vocabulary

Vocabulary	Meanings
rice /raɪs/ A1	noun - a type of grain used as food
cook /kʊk/ A1	verb - to prepare food by heating it
water /ˈwɔːtər/ A1	noun - a clear liquid essential for life
rinse /rɪns/ A2	verb - to wash something lightly with water
add /æd/ A1	verb - to put something with something else
stir /stɜːr/ A1	verb - to mix something with a spoon or similar tool
melt /mɛlt/ A2	verb - to make something solid become liquid by heating
mix /mɪks/ A2	verb - to combine two or more things together
toast /toʊst/ B1	verb - to cook something until it is browned and crispy
chop /tʃɒp/ A2	verb - to cut something into pieces
peel /piːl/ A2	verb - to remove the outer skin of a fruit or vegetable
grate /greɪt/ B1	verb - to rub something against a rough surface to make small pieces
simmer /ˈsɪmər/ B1	verb - to cook something just below boiling point
blend /blɛnd/ B1	verb - to mix things together until smooth
fry /fraɪ/ A2	verb - to cook food in hot oil
slice /slaɪs/ A2	verb - to cut something into thin pieces
curry /ˈkʌri/ B1	noun - a spicy sauce or dish
chicken /ˈtʃɪkɪn/ A1	noun - a type of poultry used as food
butter /ˈbʌtər/ A1	noun - a dairy product made from cream
flour /ˈflaʊər/ A1	noun - powder made from ground grain
onion /ˈʌnjən/ A2	noun - a bulbous vegetable with a strong taste