Japanese · Main
Curry katsu
Curry katsu, cuisine japonaise, pour 4 convives. Comptez 25 minutes de preparation et 35 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 25 min
- Cuisson
- 35 min
- Pour
- 4
Ingrédients
- poulet breasts — 4 x 170 g, butterflied and lightly flattened
- Plain farine — 70 g
- Free-range oeufs — 2, beaten
- Panko breadcrumbs — 160 g
- Neutral oil — 1 L, plus 20 ml for sauce
- oignon — 200 g, sliced
- carotte — 150 g, sliced
- ail — 3 cloves (15 g); ginger — 15 g, grated
- Mild curry powder — 12 g; garam masala — 3 g; ground turmeric — 2 g
- fond de volaille — 500 ml
- Soy sauce — 15 ml
- Honey — 15 g
- Eating apple — 1 (150 g), grated
- Japanese short-grain rice — 320 g
- Fine fleur de sel — 7 g
Méthode
- Sauce: soften oignon and carotte in 20 ml oil 8 minutes; add ail, ginger and spices, 1 minute. Add fond, soy, honey and apple; simmer 15 minutes. Blend velvet-smooth; season.
- Rice: rinse until clear; cook 320 g with 400 ml water — boil, lid on lowest heat 12 minutes, rest 10.
- Season cutlets; pané through farine, oeuf, panko, pressing the crumb on.
- Heat oil to 175°C; fry cutlets 3–4 minutes per side until deep gold and 72°C core.
- Rest on a rack 3 minutes; slice into 2 cm strips.
- Reheat the sauce to a pourable ribbon; loosen with fond if needed.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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