Oishi Curry Katsu

Base Curry

1. Cut carrot and potato in random shape then cut onion accordingly.
2. Crushed garlic and ginger.
3. Sautee onion until slightly caramelized then add garlic and ginger, sautee for a minute,
4. add carrot and potato.
5. Add water and bring to boil then simmer vegetables until tender (approx. 30 minutes)
6. Blend all the cooked ingredients until fine then strain through sieves or strainer.

Curry Roux

1. Mix the spices in a bowl.
2. Heat the butter then add flour gradually to the butter, stir to prevent to clump
3. and until blond color (blond roux)
4. Add mixture of spices and stir until well mixed.

Japanesse Curry

1. Heat base curry and mix gradually to curry roux in a sauce pan. Mix well.
2. Add all ingredients and season with AJI-NO-MOTO® PLUS®

Chicken Katsu

1. Cut chicken breast in butterfly shape.
2. Marinade the chicken with salt and pepper
3. Coating the chicken with SAJIKU® Tepung Bumbu Serbaguna - egg - breadrumbs (for maximum results,
4. put inside chiller to form the coating flour)
5. Fry at 160°C for 5-8 minutes)
6. Set aside on cooling wire, portion the chicken katsu according to preference.