hi foodtubers is Gizzi here and i’m going to be showing you how to make
going to be showing you how to make
going to be showing you how to make chicken katsu curry it’s probably the
chicken katsu curry it’s probably the
chicken katsu curry it’s probably the simplest curry to make but it’s also one
simplest curry to make but it’s also one
simplest curry to make but it’s also one of the molders to eat so if you haven’t
of the molders to eat so if you haven’t
of the molders to eat so if you haven’t felt like you wanted to give curry go
felt like you wanted to give curry go
felt like you wanted to give curry go till now this is definitely way to do it
till now this is definitely way to do it
till now this is definitely way to do it so let’s get cooking so just about a
so let’s get cooking so just about a
so let’s get cooking so just about a tablespoon of oil and the bottom of the
tablespoon of oil and the bottom of the
tablespoon of oil and the bottom of the pan just fry our onions almost in the
pan just fry our onions almost in the
pan just fry our onions almost in the same way as if you’re making a stew base
same way as if you’re making a stew base
same way as if you’re making a stew base the onions as they cook down they’re
the onions as they cook down they’re
the onions as they cook down they’re going to add a sort of savory tinge to
going to add a sort of savory tinge to
going to add a sort of savory tinge to the dish and then the carrots add a
the dish and then the carrots add a
the dish and then the carrots add a sweetness to it put these down until
sweetness to it put these down until
sweetness to it put these down until they’ve lost quite a lot of their water
they’ve lost quite a lot of their water
they’ve lost quite a lot of their water and they get a tiny bit caramelized
and they get a tiny bit caramelized
and they get a tiny bit caramelized around the outside now we’re just going
around the outside now we’re just going
around the outside now we’re just going to bring in some whole garlic cloves
to bring in some whole garlic cloves
to bring in some whole garlic cloves here that been peeled and then I’m going
here that been peeled and then I’m going
here that been peeled and then I’m going to put a couple Phillies in their fresh
to put a couple Phillies in their fresh
to put a couple Phillies in their fresh babe really not a Japanese ingredient
babe really not a Japanese ingredient
babe really not a Japanese ingredient this is really starting to come down but
this is really starting to come down but
this is really starting to come down but what I’m gonna do in the meantime is pan
what I’m gonna do in the meantime is pan
what I’m gonna do in the meantime is pan a my chicken you have to pan a something
a my chicken you have to pan a something
a my chicken you have to pan a something is to coat it in breadcrumbs generally
is to coat it in breadcrumbs generally
is to coat it in breadcrumbs generally let’s do that just flour it from the
let’s do that just flour it from the
let’s do that just flour it from the flour into the egg and from the egg into
flour into the egg and from the egg into
flour into the egg and from the egg into the breadcrumb so it’s really perfectly
the breadcrumb so it’s really perfectly
the breadcrumb so it’s really perfectly coated and it’s not going to be going
coated and it’s not going to be going
coated and it’s not going to be going anywhere so about 100 grams of plain
anywhere so about 100 grams of plain
anywhere so about 100 grams of plain flour I’m going to season that with some
flour I’m going to season that with some
flour I’m going to season that with some salt and some pepper
salt and some pepper
salt and some pepper to get that bit of stats coming on
to get that bit of stats coming on
to get that bit of stats coming on nicely then I’m gonna get a couple of
nicely then I’m gonna get a couple of
nicely then I’m gonna get a couple of eggs and then I’m just gonna break those
eggs and then I’m just gonna break those
eggs and then I’m just gonna break those up and give them a bit of a whisk
up and give them a bit of a whisk
up and give them a bit of a whisk we’ve got some bread crumbs I use panko
we’ve got some bread crumbs I use panko
we’ve got some bread crumbs I use panko bread crumbs now this is Japanese type
bread crumbs now this is Japanese type
bread crumbs now this is Japanese type of bread crumb and they stick out when
of bread crumb and they stick out when
of bread crumb and they stick out when you fry they become really crackly and
you fry they become really crackly and
you fry they become really crackly and you can’t find them you can obviously
you can’t find them you can obviously
you can’t find them you can obviously make normal bread crumbs and then just
make normal bread crumbs and then just
make normal bread crumbs and then just gonna put in some curry powder it’s
gonna put in some curry powder it’s
gonna put in some curry powder it’s about two tablespoons of that and I’ve
about two tablespoons of that and I’ve
about two tablespoons of that and I’ve used Japanese curry powder just because
used Japanese curry powder just because
used Japanese curry powder just because it’s more authentic if you can’t find
it’s more authentic if you can’t find
it’s more authentic if you can’t find that just get the most basic mild curry
that just get the most basic mild curry
that just get the most basic mild curry powder you can get your hands on
powder you can get your hands on
powder you can get your hands on add in some plain flour that’s just
add in some plain flour that’s just
add in some plain flour that’s just going to be used to thicken it up it
going to be used to thicken it up it
going to be used to thicken it up it sort of makes a roux at the base of this
sort of makes a roux at the base of this
sort of makes a roux at the base of this it kind of goes a bit claggy
it kind of goes a bit claggy
it kind of goes a bit claggy for a stage but work with it we are
for a stage but work with it we are
for a stage but work with it we are gonna very slowly put in some fresh
gonna very slowly put in some fresh
gonna very slowly put in some fresh chicken stock so as if we’re making a
chicken stock so as if we’re making a
chicken stock so as if we’re making a white sauce we’re kind of bringing this
white sauce we’re kind of bringing this
white sauce we’re kind of bringing this together
together
together knocking all of the lumps out we’re just
knocking all of the lumps out we’re just
knocking all of the lumps out we’re just gonna let this bubble away for about 20
gonna let this bubble away for about 20
gonna let this bubble away for about 20 minutes 15 20 minutes we want that to
minutes 15 20 minutes we want that to
minutes 15 20 minutes we want that to reduce down to become a pourable thick
reduce down to become a pourable thick
reduce down to become a pourable thick gravy
gravy
gravy somewhere between Grady and custard that
somewhere between Grady and custard that
somewhere between Grady and custard that sounds a bit gross but yeah that’s about
sounds a bit gross but yeah that’s about
sounds a bit gross but yeah that’s about the right thing chicken time we coat it
the right thing chicken time we coat it
the right thing chicken time we coat it in the flour then in the egg which acts
in the flour then in the egg which acts
in the flour then in the egg which acts like glue and then in the breadcrumbs
like glue and then in the breadcrumbs
like glue and then in the breadcrumbs and you only do it the once a lot people
and you only do it the once a lot people
and you only do it the once a lot people think you have to twice penny things you
think you have to twice penny things you
think you have to twice penny things you really don’t all right it’s thickened up
really don’t all right it’s thickened up
really don’t all right it’s thickened up I mean that custard vibe I was talking
I mean that custard vibe I was talking
I mean that custard vibe I was talking about earlier kind of makes sense now
about earlier kind of makes sense now
about earlier kind of makes sense now doesn’t it we’re gonna finish this off
doesn’t it we’re gonna finish this off
doesn’t it we’re gonna finish this off by doing a dash of our masala 2
by doing a dash of our masala 2
by doing a dash of our masala 2 teaspoons of brown sugar and about a
teaspoons of brown sugar and about a
teaspoons of brown sugar and about a tablespoon of soy sauce some people like
tablespoon of soy sauce some people like
tablespoon of soy sauce some people like to serve their katsu curry with the
to serve their katsu curry with the
to serve their katsu curry with the chunks in it I’m gonna go more for the
chunks in it I’m gonna go more for the
chunks in it I’m gonna go more for the purest version where you actually just
purest version where you actually just
purest version where you actually just sieve out all the lumps some people you
sieve out all the lumps some people you
sieve out all the lumps some people you wouldn’t like to whiz their katsu curry
wouldn’t like to whiz their katsu curry
wouldn’t like to whiz their katsu curry and you can totally do that I think
and you can totally do that I think
and you can totally do that I think you’re talking a lot to do your high
you’re talking a lot to do your high
you’re talking a lot to do your high school
school
school to sever all at one go I just did pull
to sever all at one go I just did pull
to sever all at one go I just did pull this into a slightly smaller hand just
this into a slightly smaller hand just
this into a slightly smaller hand just to keep it warm now time to cook add
to keep it warm now time to cook add
to keep it warm now time to cook add chicken go for a really light oil
chicken go for a really light oil
chicken go for a really light oil vegetable ground up now I’m gonna put in
vegetable ground up now I’m gonna put in
vegetable ground up now I’m gonna put in my chicken this is actually my favorite
my chicken this is actually my favorite
my chicken this is actually my favorite thing to eat I think you can’t go wrong
thing to eat I think you can’t go wrong
thing to eat I think you can’t go wrong with it can you
with it can you
with it can you I’m just gonna flip the chicken over now
I’m just gonna flip the chicken over now
I’m just gonna flip the chicken over now and that is looking good to actually fry
and that is looking good to actually fry
and that is looking good to actually fry it probably isn’t gonna take any more
it probably isn’t gonna take any more
it probably isn’t gonna take any more than 10 minutes how do you know if
than 10 minutes how do you know if
than 10 minutes how do you know if chicken is overall undercooked that’s
chicken is overall undercooked that’s
chicken is overall undercooked that’s the easiest way to do it would be to cut
the easiest way to do it would be to cut
the easiest way to do it would be to cut into it but also you can listen out you
into it but also you can listen out you
into it but also you can listen out you can hear now the it’s starting to
can hear now the it’s starting to
can hear now the it’s starting to splatter a bit more which means that
splatter a bit more which means that
splatter a bit more which means that some of the juices from the middle are
some of the juices from the middle are
some of the juices from the middle are coming out which means that the center
coming out which means that the center
coming out which means that the center is getting some heat to it
is getting some heat to it
is getting some heat to it another thing is obviously one side is
another thing is obviously one side is
another thing is obviously one side is thicker than the other and I’m gonna
thicker than the other and I’m gonna
thicker than the other and I’m gonna baste the thicker end with some oil just
baste the thicker end with some oil just
baste the thicker end with some oil just to encourage heat from both sides these
to encourage heat from both sides these
to encourage heat from both sides these are pretty much done and what I’ve got
are pretty much done and what I’ve got
are pretty much done and what I’ve got here is some cooked sushi rice and then
here is some cooked sushi rice and then
here is some cooked sushi rice and then just inside of the leaves I’ve gone for
just inside of the leaves I’ve gone for
just inside of the leaves I’ve gone for a few different Japanese micro herbs to
a few different Japanese micro herbs to
a few different Japanese micro herbs to be particularly in vogue and then we’re
be particularly in vogue and then we’re
be particularly in vogue and then we’re just going to dress those with a few
just going to dress those with a few
just going to dress those with a few different types of pickle so we’ve got
different types of pickle so we’ve got
different types of pickle so we’ve got some Japanese pickles here radishes and
some Japanese pickles here radishes and
some Japanese pickles here radishes and beet roots and spring onions which are
beet roots and spring onions which are
beet roots and spring onions which are in kind of Japanese pickle we’ve made so
in kind of Japanese pickle we’ve made so
in kind of Japanese pickle we’ve made so I’m gonna add some of these pickles to
I’m gonna add some of these pickles to
I’m gonna add some of these pickles to my salad and then we’ve got some of this
my salad and then we’ve got some of this
my salad and then we’ve got some of this pickled daikon
pickled daikon
pickled daikon – so daikons like a radish it’s like one
– so daikons like a radish it’s like one
– so daikons like a radish it’s like one of those really long white radishes you
of those really long white radishes you
of those really long white radishes you get and they eat them all over Japan I’m
get and they eat them all over Japan I’m
get and they eat them all over Japan I’m going to put some olive oil just to
going to put some olive oil just to
going to put some olive oil just to dress these leaves a little bit going in
dress these leaves a little bit going in
dress these leaves a little bit going in with my hands which obviously clean it’s
with my hands which obviously clean it’s
with my hands which obviously clean it’s all ready to go so I’m gonna get ready
all ready to go so I’m gonna get ready
all ready to go so I’m gonna get ready to plate up so you think about serum you
to plate up so you think about serum you
to plate up so you think about serum you can use whatever rice you want to be
can use whatever rice you want to be
can use whatever rice you want to be honest I really like sushi rice because
honest I really like sushi rice because
honest I really like sushi rice because it’s classically what you would eat in
it’s classically what you would eat in
it’s classically what you would eat in Japan I’m gonna slice our chicken
Japan I’m gonna slice our chicken
Japan I’m gonna slice our chicken perfectly cooked
I’m going to pour over the katsu curry
I’m going to pour over the katsu curry sauce now good ladleful you want that to
sauce now good ladleful you want that to
sauce now good ladleful you want that to cover both the chicken and the rice and
cover both the chicken and the rice and
cover both the chicken and the rice and then flaunt some salads on there that is
then flaunt some salads on there that is
then flaunt some salads on there that is my chicken katsu curry my favourite bit
my chicken katsu curry my favourite bit
my chicken katsu curry my favourite bit I get to eat it it’s crunchy a little
I get to eat it it’s crunchy a little
I get to eat it it’s crunchy a little bit sweetness in there it’s just damn
bit sweetness in there it’s just damn
bit sweetness in there it’s just damn delicious you like this recipe and you
delicious you like this recipe and you
delicious you like this recipe and you want to see more then obviously like
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want to see more then obviously like here and please subscribe and thank you
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here and please subscribe and thank you very much youtubers I’ll see you again
”
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