Chicken Katsu

Recipe Description:

Yoshoku (‘western-style’) restaurants had been around for over half a century before (legend has it) baseball star Shigeru Chiba walked into one in 1948 and asked for his two favourite dishes on one plate— kare, a silky-sweet gravy spiced with imported British curry powder, and katsu, a crispy panko-coated cutlet. Foreign meats and spices had been prohibitively expensive before, but Yoshoku food thrived in Japan’s post-war economic boom, with katsukare its deserving figurehead. The kare covers the cutlet without compromising its crispiness, a deceptively simple symphony of textures bursting with full-bodied curry flavour.

  • Preparation time:

    For 2 - 25 minsFor 4 - 40 mins
  • Cooking time:

    For 2 - 30 minsFor 4 - 45 mins


    For 2 (For 4)

    Carrot: 1 (2)

    Edamame Beans: 1 pack (2 packs)

    Pickled Ginger: 1 pack (2 packs)

    Sesame Oil: 1 pod (2 pods)

    Sushi Rice: 1 pack (2 packs)

    Crushed Garlic: 1 sachet (2 sachets)

    Aromatic Spice Blend: 1 pod (2 pods)

    Sautéed Onion: 1 sachet (2 sachets)

    Flour: 1 pod (2 pods)

    Soy Sauce: 1 pod (2 pods)

    Diced Chicken Breasts: 1 pack (2 packs)

    Coconut Milk: 1 can (2 cans)

    Panko Breadcrumbs: 1 pod (2 pods)

    Sesame Seeds: 1 pod (2 pods)

    Chicken Stock: 1 pod (2 pods)

    Nutritional Information:

    Per serving: Energy (kcal) 789 Fat 25g of which saturates 5g Carbohydrates 70g of which sugars 7g Protein 64g Salt 3.82g

    Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.