For Japanese Sauce:
Heat up frying pan with some oil and sauté shredded onions until it turns soft.
Add curry paste, stock and mirin and simmer until curry sauce is smooth and thick.
For Chicken Katsu with Japanese Curry:
Season flour and panko with some togarashi.
Clean chicken and pat dry. Season chicken with salt and pepper.
Dust chicken with a thin layer of flour, dip into egg wash and then coat well
with panko.
Deep fried chicken for 4-5mins until golden brown.
Reheat curry sauce.
Serve chicken katsu with warm curry sauce and Japanese steamed rice.
More information at www.learnsushi.org
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