Perfect Homemade Katsu Curry

all know that you can't make fried food taste better than it already does right wrong [Music] so today we're making curry katsu if you don't know what this is this is basically two of my most favorite foods of all time combining japanese curry and katsu what more do you want but more specifically it uses one of my favorite ingredients of all time are there any guesses there there should be some right it goes a little bit like [Applause] which is why i'm excited to announce today's sponsor and my favorite brand that produces it achinamoto you've seen me use it all the time a lot of you guys have started using it and you love it and you've noticed that it is perfectly safe to eat nobody really knows where this whole myth came from oh well if i can't pronounce it i'm not gonna eat it really there's tons of plants and foods that you can't pronounce there's been numerous scientific studies around it that have all proven that it's safe to eat all it is is an isolated amino acid of glutamate that's mixed with sodium that's it chances are you probably eat glutamate every single day because it's naturally occurring in so many foods that we eat both meat and plants at the end of the day this is a powerful ingredient that you can add to your arsenal and add to foods when it makes sense so if you want to learn more visit the link in the description go to nomsg.com so anyway curry katsu this is exactly what i described it as it is pork katsu served over rice with a nice japanese curry now traditionally you'll see oh potatoes and peas and carrots and oh my god look at that curry's like a little stew if you want to add that that's up to you but at the end of the day it is about that curry sauce and we're going to make the most splendid velvety beautiful sauce to go with the crispiest pork katsu of your life with all that being said let's make this shall we human beings love to overcomplicate things let's simplify this process this consists of four components the katsu the curry obviously sweaty perfectly cooked rice and optional yukari pickled cabbage now while that's optional we're gonna begin with the pickle get yourself half a head of red cabbage slice it as thinly as you can now if you want those slices paper thin and ultra consistent then you can totally use a mandolin just pray to the mandolin gods that your hands survive and by that i mean be careful because this is easily the most ruthless and dangerous kitchen utensil in the entire universe place it into a large container then snag yourself a medium-sized sauce pot and add two cups or 480 milliliters of rice vinegar 1 cup or 240 milliliters of water 2 tablespoons or 30 grams of granulated sugar and 1 tablespoon or 14 grams of salt set that over medium high and as soon as that brother comes to a boil cut the heat and stir in 1 tablespoon or 8 grams of yukari shiso rice seasoning then immediately pour your hot pickle liquid over your cabbage threads and you're going to use all of that now to ensure that it stays submerged add a sandwich bag filled with water clothes and on top then just let that sit at room temp until it completely cools down and you now have yukari pickled cabbage remove the weight and keep it in your fridge all right let's dive right into the main event the curry first in a large sauce pot add a quarter cup or 56 grams of unsalted butter set over medium heat then once melted and blue blend add in three sweet onions that have been julienned cook the stirring often adjusting your heat back and forth from medium to low medium to low to avoid burning for 30 to 45 minutes now you may have moments where the pan is a tad too dry it's kind of starting to burn so feel free to add a small splash of water when that happens to deglaze the bottom now while those are cooking bring one quart of good chicken stock to boil and add a quarter cup or 20 grams of dried and sliced shiitake mushrooms after about two minutes your shroom should be remove the mushrooms and place to the side now once your onion is beautifully deep caramelized they're ready get an oddly large green apple peel that bad boy and grate it then add that to your caramelized onion along with one tablespoon or 15 grams of tomato paste stir that together add your rehydrated mushrooms that you forgot and let that saute for three to five minutes or until the apple is softened then remove all that and place it in a bowl to the side now this is where people would just add a pre-made japanese curry mix right where the hell do you think you are buddy we're making our own add in a half cup or 112 grams of unsalted butter set over medium heat then once melted in bubbling whisk in half a cup or 75 grams of all-purpose flour cook that while constantly whisking for about 30 seconds then add one tablespoon or 12 grams of garam masala a quarter cup or 30 grams of s b curry powder one and a half teaspoons or seven grams of whisk that together and let that toast for about one minute stirring occasionally then add back all of your oil mixture then add one tablespoon or 14 grams of dark soy sauce 2 tablespoons or 25 grams of worcestershire sausage sauce worst dish or rooster sauce you know what i'm sick of it rename this one tablespoon or 15 grams of honey then whisk in that one quart of shiitake mushroom fortified chicken stock let that heat stirring often until thickened and let that simmer for two minutes adjust the salt levels to taste then pop that bad boy in a blender and blend on high speed until extraordinarily smooth and when i say smooth i mean like velvet please just wait the extra 30 seconds once that's the correct consistency while constantly blending you're gonna add in three and a half tablespoons or 50 grams of cold butter one tablespoon at a time until all of it's added and emulsified that should make your sauce beautifully glossy and smooth then all you gotta do is pass that through a fine mesh trainer or sheenwa into a new pot and simply keep it warm i mean look at this thing that is one of the most luxurious and delicious japanese curries that will ever touch your lips if you did it right which you did right now i've touched on rice many many times i'll make this quick wash your rice you're not allowed to make this recipe if you do not wash it plain and simple fine mesh strainer in a bowl fill with water agitate discard water and repeat one more time pop that in the greatest rice cooker on earth equal parts water this is a short grain tamaki gold rice by the way close the lid press the on button and you have perfect rice it's that easy no more rice porridge please okay it's katsu time now you need four boneless pork chops sure you can use the kind of loin chops that come from a center cut pork loin roast but i actually prefer to get the nice fatty rib chops like these and simply cut them off the bone see the problem is everyone likes to trim the fat off what do you not want any of the juicy juicy squirt squirt first once you've got your d-bone pork score the fat cap nicely all the way down so your meat doesn't curl while it's cooking then optionally on the exposed meat portion you can very lightly score it with a sharp knife in a cross-hatched pattern no more than an eighth of an inch deep on both sides then using a meat mallet or in this case a little pot i'll order it later it's fine anyway you're gonna beat them brothers down until they're about half an inch thick then season them generously with salt and just a tiny little bit of then place them in the fridge covered to cure for at least 30 minutes or up to overnight now once you're ready to fry the breading station is one of the easiest in the game you need one bowl filled with half a cup or 75 grams of all-purpose flour another bowl filled with two eggs and a splash of water beaten until homogeneous in one bowl with 2 cups or 240 grams of panko breadcrumbs then all you gotta do is take each chop one at a time give them a nice toss in the flour coat every little crevice shake off the excess then dip and coat every single angle in egg wash let that drain slightly and finally press into the panko breadcrumbs ensuring every square inch is coated with panko you know how i feel about uncoated portions of meat it's a no-goo now just repeat that with all of your chops then fill a large heavy bottom pot with about two and a half inches worth of vegetable oil heat it to 340 fahrenheit and fry your pork chops one to two at a time depending on the size of your pot like these were so thick that it was kind of difficult to fit more than one so that's totally fine and fry for 46 minutes or until you pull out something so beautifully golden brown and crisp that the human brain automatically knows that it's going to be then just repeat with olive dikatsu now we assemble get yourself a nice bowl add a nice generous portion of rice leaving a little pocket on the edge for your curry then in that pocket ladle in as much or as little curry as you desire this is also where you might add some steamed veg if you wish for that to be in your curry now reminder do not slice your katsu until you're ready to serve so now we are going to slice it and on top of that you should listen to this oh good lord now add that to your bowl kind of just barely dipping its toesies in the curry then that yokari pickled cabbage nice little heap of it a generous sprinkling of furikake of choice and finally some very thinly sliced green onion i sliced my green onion on a steep thin bias to get this shape and there she is a beautiful bowl of kurikatsu could not be more lovely just looking at this i feel like a proud father watching my bowl of curikatsu graduate college i'm shedding a tear and wait a minute now i'm hungry it's time to eat wow take a look at this good flower that's something special right there oh my god this one has been soaking in sauce and i bet you it's still crunchy where is everybody i'm not here anymore mama vikram kendrick weirdly enough i don't feel alone that was an ethereal experience i think that i met what looked to be some form of a deity let's talk about how this literally just blew my pants clear off of my body the curry softness is utterly ridiculous and it wouldn't be made possible without all the perfect spices the harmony of cooking it gently perfectly beautifully caramelizing those onions perfectly but more specifically that msg bringing it home this is ridiculous i mean the crunch you heard it it's delectable it's rich and yet cleansing at the same time the chew of the rice brings it all together this is easily one of the greatest dishes of all time and this is one of the best ways that you will ever make it take it or leave it pal you want to know what else is full of hot ladlings of sauce and crunchy dreams b-roll [Music] all right guys and that is it so we made our curry cut so it came out i want to kiss that and you want to know what else i want to kiss i want to kiss ajinamoto for sponsoring today's video remember if you want to learn more about msg go to nomsg.com aside from this just being a sponsorship this is something that's important to me obviously i don't use msg in every single dish i make because you know some things are about technique and some things are about just leveraging a certain flavor that you want right it's about using it as a spice it's a tool and it's perfectly safe to eat and i want to help dispel this sort of confusion and mystery around it okay so click the link in the description and educate yourself now back to this curry katsu i really don't know what to say other than like the sauce perfect the pork perfect the rice perfect everything was delectable oh of course the pickles too right you could use any pickle you want bread and butter pickles on there dang every single element of this dish needs to be focused on and given your full attention i don't want the pork katsu and the curry sauce to be perfect but then the rice be mushy okay remember the rule wash your gat dang rats now with all that being said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time [Music] you

Channel: Joshua Weissman

Views: 2,724,453

Keywords: sat bawl pro, joshua weissman, katsu, curry, katsu curry, pork katsu, easy katsu, panko fried, panko pork, panko fried pork, fried pork chops, japanese curry, curry recipe, easy curry recipe, easy katsu recipe, homemade katsu, katsu recipe, tonkatsu, japanese curry recipe, authentic japanese curry, authentic katsu curry, curry katsu recipe, katsu curry recipe, pickles, pickled cabbage, homemade rice, how to cook rice, fried recipe, easy frying recipes, frying recipe, panko

Id: O9kFFtURmSo

Length: 10min 40sec (640 seconds)

Published: Wed Oct 20 2021