Katsu Curry
Ingredients
1 large onion, finely diced
1 tbsp vegetable oil
800 ml water
100 g Yutaka Japanese-Style curry cube
1 large aubergine, cut in to 0.5cm pieces
1 large sweet potato, cut in to 0.5cm pieces
100 g plain flour
Salt & pepper
50 g cornflour mixed with water
200 g Yutaka Panko
Olive oil
Instructions
1. Start by making the sauce:
Add a little oil to the pan and gently fry chopped onions on low heat until lightly browned. Add 800 ml of cold water and bring to a boil. Turn the heat to medium and simmer for 7 minutes. Then let the sauce cool down for a few minutes. Add 100 g of Yutaka Curry into the sauce. Stir until fully dissolved. Simmer on low heat and stir until sauce thickens.
2. To make the katsu curry:
Season the aubergine and sweet potato with salt and pepper. Dredge in flour then dip into the cornflour mixture and coat with Yutaka Panko. Add oil to pan and once hot, cook the slices on each side for a couple of minutes or until golden brown. Leave to drain on a paper towel. Serve with boiled rice and add the sauce. * You can also make this using Yutaka Tofu instead of the veggies.