Katsu Curry
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Method
- 1
Put a portion of rice into a pot and wash it until the water runs clear. The water wants to sit about 2cm above the rice.
- 2
Lid on, medium heat, and leave it to cook away.
- 3
Put the chicken on a tray and into the oven at 200C until golden.
- 4
Pour half the jar of katsu sauce into a saucepan on a low heat. Stir it every now and then, and add a splash of water if it gets too thick.
- 5
Salt the sauce to taste and add a cheeky bit of MSG.
- 6
Take the chicken out and let it rest for a minute, then slice it diagonally into strips.
- 7
Pack the rice into a bowl and turn it out upside down onto the plate, shaping it with two spoons to get that classic look.
- 8
Lay the crispy chicken on top and pour the katsu sauce all over it.
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