Recipe: Katsu Curry Roux
I think this could be my death row meal. Sushi rice, rich Japanese style gravy & crunchy fresh chicken (can also make crumbed tofu). So comforting, so delicious. So adaptable. Make sure you rinse...
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Cooking tools:
- Spice grinder
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- Coriander Seeds - 1.5tbs
- Cumin Seeds - 1 Tbs
- Garam Masala - ground 1 Tsp
- Butter/ Ghee / Coconut oil - 50g
- Corn Starch / Tapioca Flour - 1-2 Tbs
- Neutral oil for frying - 2 Tbs
- Ginger - 2cm cube minced
- Garlic - 3 large cloves, minced
- Brown onion - 1/2, cut into moons
- Spring Onions - white part 1-2 stalks sliced
- Carrot - 2 large cut into circles
- Potato - 2 medium, peeled & in small cubes
- Tamari or Soy Sauce
- Stock Cubes / Liquid Stock / Bone Broth - approx 1 litre
- Seaweed flakes (optional) - 1 Tbs or 2 nori sheets broken into pieces
- White pepper - to taste
- Salt (if needed) - to taste
- Spring Onions - green part 1-2 stalks sliced finely
- Fresh chilli - finely sliced
- Toasted sesame seeds
- Sesame Oil - 2-3 Tbs
- Tamari / Soy Sauce - Splash (1 tsp)
- Rice Wine Vinegar - Splash (1 tsp)
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