Katsu Curry

• จำนวนที่เสิร์ฟ: 1 serving
• เวลาทำ: 15 minutes
• เวลารวม: 1 hour 55 minutes

ส่วนผสม

your choice of Japanese curry (Read the post for choices)

your choice of katsu (cutlet) (Read the post for choices)

cooked Japanese short-grain rice

fukujinzuke (Japanese red pickled vegetables)

วิธีทำ

To Prepare the Japanese Curry

Make your choice of Japanese curry: Beef Curry, Chicken Curry, Instant Pot Curry, Pork Curry, Instant Pot Seafood Curry, Vegetarian Curry, and more on the blog post. If you have time, I recommend making the curry one day before you serve the Katsu Curry. The flavor is better the next day, and it's easier to reheat the curry rather than making it from scratch while you prepare the Katsu.

To Prepare the Katsu

Make your choice of katsu (cutlet): Tonkatsu, Baked Tonkatsu, Chicken Katsu, Baked Chicken Katsu, Gluten-Free Baked Katsu, Fried Shrimp, Baked Ebi Katsu, Baked Fish Katsu, Menchi Katsu, and more on the blog post.

To Make the Steamed Rice

Make the cooked Japanese short-grain rice (I recommend serving Japanese short-grain rice with Japanese curry) using a rice cooker, a pot over the stovetop, a pressure cooker (Instant Pot), or a donabe.

To Serve the Katsu Curry

Serve an individual portion of steamed rice on a plate or bowl and ladle some Japanese curry alongside the rice. Place the Katsu on the top. Garnish it with fukujinzuke (Japanese red pickled vegetables) on the side.

ข้อมูลโภชนาการ

• แคลอรี่: 627 kcal
• ไขมันทั้งหมด: 18 g
• ไขมันอิ่มตัว: 8 g
• ไขมันไม่อิ่มตัว: 4 g
• ไขมันทรานส์: 2 g
• คอเลสเตอรอล: 214 mg
• โซเดียม: 875 mg
• คาร์โบไฮเดรตทั้งหมด: 64 g
• ใยอาหาร: 4 g
• น้ำตาลทั้งหมด: 10 g
• โปรตีน: 50 g