Curry Katsu
Nagoya — Mother recipe · en it
A Nagoya culinary classic, the curry katsu is crispy and delicious, served with a creamy and spicy curry sauce.
📷 CurryTime7-24 — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 20 min prep + 30 min cottura · 4 porzioni · media
Ingredients
- 4 pieces of tuna or beef
- 100 g of flour
- 2 eggs
- 100 g of panko bread crumbs
- 2 tablespoons of oil for frying
- 150 ml of chicken broth
- 100 g of onion
- 50 g of ginger
- 50 g of chili
- 100 g of zucchini
- 100 g of mushrooms
- 200 ml of curry sauce
Method
- Prepare the tuna or beef, slicing them into thick pieces and dusting them with flour.
- In a bowl, beat the eggs, then dip the meat slices in the egg, then coat them in panko bread crumbs.
- Fry the meat slices in hot oil until golden.
- In a pan, sauté the onion, ginger, and chili in a little oil.
- Add the chicken broth, cubed zucchini, chopped mushrooms, and curry sauce.
- Simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened.
The story
Curry katsu originated in Nagoya, Aichi prefecture, in the latter half of the 20th century, as a way to adapt the imported katsu to local tastes.
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