Step by step

Method

4 steps

1. 1

   If you're frying katsu fresh, season pounded chicken, coat flour → egg → panko, and fry in ½ inch oil at 350°F about 3–4 minutes per side until deep gold and 165°F inside. Keep warm on a rack. Leftover cooked katsu? Reheat in a 350°F oven 8–10 minutes so the crust wakes up.

2. 2

   Meanwhile build the curry: sauté diced onion, carrot, and potato in a little oil until the onion softens, 4–5 minutes. Add 2 cups chicken broth and simmer 12 minutes until the potato is tender when poked.

3. 3

   Kill or lower the heat and stir in Japanese curry roux blocks until the sauce turns smooth and thick enough to coat a spoon, 2–3 minutes. Taste; add a splash of water if it's too stiff.

4. 4

   Plate steamed rice, ladle curry alongside (or half-over), and top with sliced chicken katsu. Pickled red ginger on the side if you have it. Crunch plus thick curry is the whole plate.