This Katsu curry recipe is hearty, flavourful, and ready to become your new favourite meal.
This Katsu curry recipe packs a punch, bringing some of the best flavours from Japan into your kitchen. Paired with fresh spring onions and crunchy cucumbers, it’s hard not to fall in love with this mouth watering dish.
Recipe and featured image courtesy of Neil Rankin from Symplicity
In a bowl, whisk 1 tbsp flour with enough water to make a thin cream.
Put the remaining flour on a plate, season with salt and pepper.
Put the breadcrumbs on a second plate. Press down the burgers to flatten slightly. Coat each one in the seasoned flour, shake off the excess, then dip into the wet flour mixture. Press into the breadcrumbs to coat fully and set aside.
Sprinkle salt over the cabbage and leave for 20 minutes, drain and toss with rice wine vinegar and sesame oil.
Heat the katsu sauce gently, stir in vegetable ’Nduja if using.
Heat oil in a pan over a medium heat. once hot, add the breadcrumb burgers and cook for 8–10 minutes or until golden brown, crisp and piping hot, turning every 30 seconds for even colouring.
Serve rice and cabbage on plates, slice the burgers on top, pour over the katsu sauce and garnish with cucumber and spring onion.
