Easiest Way to Make Thomas Keller Japanese tofu katsu curry

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, japanese tofu katsu curry. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Japanese tofu katsu curry is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Japanese tofu katsu curry is something which I’ve loved my whole life. They are nice and they look wonderful.

Crispy tofu katsu with flavorful Japanese curry served on a bed of rice is what you need to try today! This vegan Crispy Tofu Katsu is so versatile and can be enjoyed in many different ways! It's perfect to be enjoyed as is, with some rice, Japanese curry, teriyaki sauce, and more! Perfectly crispy tofu katsu along with a flavourful Japanese curry sauce.

To get started with this particular recipe, we have to first prepare a few components. You can have japanese tofu katsu curry using 22 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Japanese tofu katsu curry:

1. Get Sushi rice:
2. Make ready cooked Japanese rice (use more or less)
3. Make ready For the vegetables:
4. Make ready large carrot, sliced into rounds
5. Make ready water, parboil the carrots
6. Get salt
7. Get medium onion, finely sliced
8. Take For the curry sauce:
9. Get vegetable oil
10. Prepare Japanese curry roux/sauce (S&B Golden Curry Mix)
11. Make ready cumin powder (optional)
12. Get boiled water (from kettle)
13. Take For the breaded tofu:
14. Make ready firm tofu (340 g), cut into chunky slices
15. Prepare plain flour
16. Take Salt & pepper for seasoning (flour)
17. Make ready large eggs, beaten
18. Prepare panko breadcrumbs (Japanese breadcrumbs)
19. Get Cooking the tofu:
20. Get vegetable oil, (or any cooking oil of preference) for frying the breaded tofu
21. Take For garnish:
22. Get black or white sesame seeds, sprinkle over rice (optional)

We have a lovely little Japanese kitchen not two minutes from our house. It's our go - to when Mummy isn't up to battling the Elf to eat her dinner; she loves her maki. This vegan tofu katsu curry rivals any take out! With crispy panko breaded tofu, a flavourful curry sauce and served over rice.

Instructions to make Japanese tofu katsu curry:

1. Prepare the vegetables by peeling and slicing the carrots and onions. Transfer into bowls and set aside. In a saucepan, add the water and on high heat bring to a boil. Add a pinch of salt and then the carrots. Cook carrots for roughly about 5 minutes or to desired softness.
2. In the mean time prepare the tofu. Place tofu on a chopping board and use a paper towel to pat dry. Cut the tofu into chunky slices. In 3 separate bowls prepare the flour (season with salt and pepper, optional), beaten eggs and panko breadcrumbs.
3. Gently dip the tofu into the flour coating it all over, then into the eggs and lastly the breadcrumbs. Ensure the tofu is evenly coated at each stage. Shake off any excess breadcrumbs and place on a plate. Repeat for the remaining tofu slices.
4. Check the carrots and once cooked, drain the carrots in a sieve and transfer back into the bowl and set aside. In a saucepan, add the cooking oil on medium heat. Add the sliced onions and cook until soft and translucent, stirring occasionally. Then add the parboil carrots and cumin powder (optional) and stir to incorporate all of the ingredients.
5. Now add the curry block and then the water bit by bit depending on how thick or runny you prefer the curry sauce. Keep stirring until the curry block has dissolved. Season with salt and pepper (optional). Reduced heat to low and cover with a lid.
6. In a frying pan add vegetable oil on medium-high heat. Once the pan is hot, gently place the breaded tofu in, a few at a time depending on the size of your pan. Fry tofu on each side for a few minutes until golden brown. This takes a few minutes. To fry the sides either use either chopsticks or tongs and gently flip on the side until all sides are also golden brown.
7. Once the tofu are golden brown all over, transfer and place the tofu on a baking tray or plate lined with kitchen paper to soak up any excess oil. Repeat the steps until all of the tofu has been fried.
8. Go back to the curry and give it a final stir and turn off the heat. To serve the curry, place rice on one side of a serving bowl, gently place a few slices of fried tofu next to it. Then ladle over the curry sauce anywhere you like i.e over the fried tofu or rice. Garnish with a sprinkle of sesame seeds (optional).

This vegan tofu katsu curry rivals any take out! With crispy panko breaded tofu, a flavourful curry sauce and served over rice. Then comes the spices, mirin (japanese sweet wine), tomato puree, soy sauce and vegetable stock. The sauce is probably my favourite part of this curry and I'll always order. Katsu is a traditional Japanese dish which originates from the word 'tonkatsu', meaning breaded pork cutlet.

So that’s going to wrap this up for this exceptional food japanese tofu katsu curry recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!