Edible Katsu Curry Bowl
Have you ever been eating a delicious katsu curry and thought, oh no, there is not enough of this glorious breadcrumbed meat? Have you ever been eating in general and thought, hot darn, it’s a shame this bowl isn’t edible? This recipe is for you if you’ve had these thoughts.
Done in 4 hours
Serves 0
Ingredients
For the chicken:
8boneless and skinless chicken thighs
2 tbspflaked sea salt
100g plain flour
4 eggs, beaten
100gpanko breadcrumbs
For the curry:
3 tbspunsalted butter
2 tbspvery finely chopped fresh ginger
4fat garlic cloves
1brown onion, diced
1carrot, peeled and diced
3 tbsptomato puree
3 tbspcurry powder
1 litregood quality chicken stock
1granny smith apple, peeled cored and quartered
1 largemango, peeled and cut into chunks
1 tbspWorcestershire sauce
1 tspsoy sauce
1 tbsphoney
to tasteflaked sea salt
Other stuff:
5 litressunflower oil
1 cup of ricesushi rice, cooked to packet instructions
to tastewhite cabbage, shredded
to tasteblack sesame seeds
It's a bloody bowl made of chicken, what more do I need to say.
Method
You will need a food processor for this, or a mincer, or a very sharp knife and a lot of patience. If using the easy option, place the chicken thighs in the food processor along with the salt and blitz until very small but not mushy - you want a bit of texture.
Line a deep soup bowl with clingfilm and press the seasoned chicken mince against the sides to create a bowl shape. Repeat with the other bowl. Cover with clingfilm and freeze until solid.
Start on the sauce. Place the butter in a saucepan and fry the ginger and garlic until fragrant (but not too coloured). Add the carrot and onion, and continue frying in the butter for roughly ten minutes, by which time the onion should have started to look translucent and will have softened.
Add the tomato puree and cook out before adding the curry powder and flour. Slowly pour in the chicken stock, mixing constantly with a wooden spoon, until you have a smooth thick sauce. Add the apple and mango, along with the Worcestershire sauce, soy sauce and honey. Check the seasoning, adding salt if needs be.
Simmer, stirring frequently so the sauce doesn't catch on the bottom. When the apple is completely soft (around 40 minutes), leave the sauce to cool before blending to a very smooth paste.
When the chicken bowls (for want of a better phrase) have completely frozen, carefully remove them from their bowl moulds. Working quickly but thoroughly cover them in the flour then dip them in the beaten egg and finally the breadcrumbs. Make sure they have an even coat of breadcrumbs - if they don't, go back and brush them with more egg and sprinkle the crumbs over the top.
Briefly pop them back in the freezer to set up while you heat the oil to 180°C. Use a very deep pan for this and make sure you use a lot of oil - at least 4 litres. Fry the bowls, one at a time, until golden brown and cooked through. Drain the oil thoroughly and leave to cool slightly.
Fill with rice, curry sauce, sliced cabbage and a sprinkle of black sesame seeds.
