Homemade Japanese Curry with Chicken Katsu and Fukujinzuke

1

Begin by preparing the Homemade Beef Tallow. Cut 1 pound of beef fat into small, uniform pieces. Place the cut beef fat into a heavy-bottomed pot or Dutch oven over medium-low heat. Render the fat slowly, stirring occasionally, until all the fat has melted and only crispy, browned bits (cracklings) remain. This can take 1-2 hours. Strain the liquid tallow through a fine-mesh sieve into a heatproof container. Discard the cracklings or save for another use. Allow the tallow to cool and solidify at room temperature or in the refrigerator. This can be done a day in advance.

⏱️ 90 min

2

Next, prepare the Curry Spice Blend. Using a mortar and pestle or a spice grinder, finely grind the 2 cinnamon sticks and 2 tablespoons of coriander seeds until powdered. In a small bowl, combine the freshly ground cinnamon and coriander with 1 tablespoon ground cumin, 1 tablespoon ground turmeric, 1/2 teaspoon ground clove, 1/2 teaspoon ground cardamom, 1 teaspoon garlic powder, 1 teaspoon ginger powder, and 1/2 teaspoon black pepper. Add the 2 bay leaves to the mix. Grate 1 tablespoon of orange peel directly into the spice blend and mix well.

⏱️ 15 min

3

Prepare the Chicken Cutlets. Slice each chicken breast horizontally to create two thinner cutlets. Place each cutlet between two sheets of plastic wrap. Using a rolling pin or a meat mallet, pound the chicken cutlets evenly until they are about 1/4-inch thick. Season both sides of the pounded chicken cutlets with 1/2 teaspoon of salt.

⏱️ 10 min

4

Make the Curry Roux. In a small saucepan, melt 1/2 cup of unsalted butter over medium heat. Once melted, add 1/2 cup of all-purpose flour and whisk continuously to form a smooth paste. Continue to cook the roux, whisking constantly, for 5-7 minutes until it turns a light golden brown. Add 3 tablespoons of the prepared curry spice blend to the roux and continue whisking and cooking for another 5-10 minutes, until the roux darkens to a rich, dark brown color and smells fragrant. Be careful not to burn it. Remove the roux from the heat and transfer it to a bowl to cool slightly. This roux can be made in advance and stored.

⏱️ 20 min

5

Prepare the Fukujinzuke (Pickled Relish). Peel and chop 1/2 cup lotus root, 1/2 cup daikon radish, 1 tablespoon fresh ginger, 1/4 cup beet, and 1/4 cup spring onion into small, bite-sized pieces. Combine all the chopped vegetables in a heat-proof jar or dish. In a separate small saucepan, combine 1/4 cup granulated sugar, 1/4 cup soy sauce, and 1/4 cup rice vinegar. Heat the mixture over medium heat, stirring until the sugar dissolves and the liquid comes to a gentle simmer. Pour the hot pickling liquid over the chopped vegetables, ensuring they are fully submerged. Allow the Fukujinzuke to cool completely at room temperature, then cover and refrigerate for at least 24 hours before serving to allow the flavors to meld. This step requires 24 hours of passive time.

⏱️ 15 min

6

Start the Curry Cooking (Main Pot). In a large pot or Dutch oven, add 1 chopped apple, 2 chopped yellow onions, 2 chopped medium potatoes, 1 cup chopped cremini mushrooms, and 2 chopped carrots. Pour 4 cups of chicken stock into the pot, ensuring the vegetables are mostly covered. Bring the mixture to a simmer over medium-high heat, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the vegetables are tender.

⏱️ 25 min

7

Thicken the Curry. Once the vegetables are softened, add all of the prepared curry roux to the pot. Stir continuously until the roux fully dissolves into the liquid, thickening the curry to your desired consistency. If the curry is too thick, add a little more chicken stock or water. If it's too thin, simmer uncovered for a few more minutes. Stir in 1 tablespoon of Worcestershire sauce. Continue to simmer the curry gently for another 10-15 minutes to allow the flavors to deepen.

⏱️ 20 min

8

Cook the Koshihikari Rice. Measure 2 cups of Koshihikari rice into your rice cooker pot. Rinse the rice thoroughly under cold running water, swirling with your hand, until the water runs clear. Drain well. Add 2 1/2 cups of water to the rice cooker pot. Set your rice cooker to the white rice setting and cook according to its instructions (approximately 45 minutes).

⏱️ 45 min

9

Fry the Chicken Cutlets (Katsu). Set up a breading station: one shallow dish with 1/2 cup katakuriko or Tipo "00" flour, one with 2 whisked large eggs, and one with 1 1/2 cups panko breadcrumbs. Dredge each prepared chicken cutlet first in the flour, shaking off any excess. Dip it into the whisked egg, allowing excess to drip off. Finally, coat it thoroughly in panko breadcrumbs, gently pressing to ensure good adhesion. In a deep pan or Dutch oven, heat 2 cups of homemade beef tallow (or other frying oil) to 350-375°F (175-190°C). Carefully place the breaded chicken cutlets into the hot tallow, frying in batches if necessary to avoid overcrowding. Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the fried cutlets and place them on a wire rack set over paper towels to drain excess oil. Once slightly cooled, slice the fried chicken cutlets into strips.

⏱️ 25 min•🌡️ 360

10

Prepare the Omelet. Crack 3 large eggs into a measuring cup and whisk them thoroughly until no streaks of white or yolk remain. Heat a non-stick pan over medium heat. Pour the whisked eggs into the hot pan. As the edges begin to set, use chopsticks or a spatula to gently push the cooked egg towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process until the omelet is mostly set but still slightly soft and creamy in the center. Fold the omelet in half or roll it into a cylinder. Remove from the pan.

⏱️ 5 min

11

Assemble and Serve. Place a generous portion of cooked Koshihikari rice in a serving bowl. Ladle a good amount of the prepared Japanese curry alongside the rice. Carefully place a portion of the soft omelet on top of the rice or next to the curry. Arrange the sliced fried chicken cutlets (katsu) next to the curry. Add a spoonful of the prepared Fukujinzuke (pickled relish) and sprinkle with chopped spring onion for garnish. Serve immediately and enjoy your homemade Japanese Curry!

⏱️ 5 min