SAORI Premium Japanese Sauce.Made in Australia.
Katsu Curry - Japanese cutlets curry recipe


Japanese curry has a very unique flavour - it is kind of sweeter and thicker (and normally milder) than an Indian curry.It is one of the most common home cooked dishes in Japan. Japanese curry has many many variations and Katsu curry is a very popular one

Usually, "Katsu" is deep fried crumbed pork or chicken but I never deep fry. Instead, I simply bake them in oven. And because my katsu curry sauce does not contain any meat stock so if you are vegetarian or vegan, you can make vegan tofu katsu curry! →(see tofu katsu don recipe to make katsu tofu)
http://www.saorijapanesesauce.com.au/page/68



Ingredients - serves 4
2 cups sushi/koshi rice - cooked
1 onion
1 knob of garlic
1 tbsp ginger
1 tomato - finely chopped
1 tbsp olive oil
75g SAORI 100% Natural Japanese Curry Mix
500g water
pork, chicken or tofu - crumbed

Katsu Curry Recipe
1: bake crumbed pork, chicken or tofu in a oven at 200℃ for 20 minutes


2: put onion, garlic and ginger in a food processor (or finely chop them).


3: stir-fry onion, garlic and ginger in olive oil until onion is golden brown.
4: add tomato & water and continue to cook a further 5 minutes
5: add SAORI 100% Natural Japanese Curry Mix and cook until the sauce thickens


6:remember, my curry mix is very mild so if you want to make it spicier, use the spice mix provided (or add chilli)
7: place rice and cutlets on a plate and pour on the curry sauce.