It’s not really fair that I’m posting this as it’s not a true ‘from scratch’ recipe – but, after living in Japan long enough to know how I love my Japanese curry…and after way too many (unsuccessful) attempts at making my own at home, I finally discovered what I’m sharing below. The unfair bit is that Brock gifted me with the spices that he brought back from the Borough Market in London, and I am gratefully re-supplied whenever he travels to the UK. The good news however is that Spice Mountain has an online presence, so it may be possible to get it shipped to Canada.
1 recipe (or more) cooked chicken cutlets
enough roasted vegetables to satisfy you, I usually roast a very full half-sheet (our favorite combo is acorn squash and cauliflower but peas, green beans and broccoli are also marvelous)
enough steamed sushi rice for your dinner crowd
Curry Sauce – this makes enough for 4 very hearty eaters
1/3 c. olive oil AND 1/4 c. flour
40 g (the entire container) of Japanese Katsu Curry spice AND 1 heaping teaspoon of kosher salt
1 L + good chicken broth
2 T. EACH soy sauce AND honey – both of these ingredients should be added ‘to-taste’
Since I always make my chicken cutlets the day or so before, time the cooking of your rice, the roasting of your vegetables and the reheating of your cutlets so that all components are ready to go by the time you start on your curry sauce.
In a large non-stick skillet, heat up the oil over medium heat and whisk in the flour, salt and curry powder – you may need to splash in a little bit more olive oil to keep the mix smooth. When this mix has come together nicely, carefully whisk in the chicken broth and bring it all to a simmer until it thickens slightly. Stir in the soy sauce and honey, taste for seasoning and then remove the sauce from the heat.
To assemble, lay a foundation of hot rice in a good-sized dinner bowl, add as many cutlets and vegetables as you require, and then ladle on an exaggerated amount of Japanese Curry sauce…you’ll be glad you did – enjoy!