Had some limitations to work with – I couldn't get panko to make the cutlet, so it's coated in normal breadcrumbs, but I did get a nice thick coating on it, pan fried it with oil and a little butter, and then finished it off by baking it in the oven while the curry was simmering so it was extra crispy.
Went with 400g of onion, 250g of carrot, and 250g of potato in the curry, and made the roux from scratch. Took the time to slowly caramelize the onion and I think that's added a real depth of flavor. None of the stores near me sell fukujinzuke, so that was left off, but next time I might garnish it with some finely sliced green onion and sesame seeds instead.
This was absolutely fantastic, and so much better than the same dish from my local Japanese takeaway restaurant.
Looking forward to eating the leftovers for the next few nights. I think I'll make it again soon but with cubed beef instead of chicken katsu.
by snacktivism