Name: Plant-based Chicken Katsu with Japanese Vegetable Curry
Yield: 10
Ingredients: 10.0pc The Vegetarian Butcher No Chicken Burger 1x2.4kg , boneless; 5.0g Knorr Chicken Powder 1kg; 1.0g Black Pepper , ground; 300.0g All Purpose Flour; 5.0pc Egg , beaten; 500.0g Panko , breadcrumbs; 10.0pc The Vegetarian Butcher No Chicken Burger 1x2.4kg , fried; 100.0ml Vegetable Oil; 150.0g Onion , halves/thinly sliced; 50.0g Ginger , Julienne; 5.0g Curry powder; 1000.0ml Knorr Demi Glace Sauce Mix 1kg; 150.0g Carrots , 1/2 chunks; 200.0g Potatoes , 1/2 chunks; 100.0g Red Bell Pepper , 1/2 chunks; 100.0g Green bell pepper , 1/2 chunks; 100.0g Leeks , 1 long sliced; 0.0 Water; 25.0g Sugar; 25.0g Knorr Chicken Broth Base 1.5kg

Cravings for that bold flavor of addicting spices a.k.a a curry fix? Satisfy diners with an authentic tasting, plant-based Katsu Curry made with The Vegetarian Butcher NoChicken Burger.

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Preparation

Chicken Katsu
2 minutes
- Season the The Vegetarian Butcher NoChicken Burger with the ingredients and let it marinate for 10 minutes.
Breading
2 minutes
1. Arrange a breading station.
2. Bread the TVB patties (F E B).
3. Deep fry the Katsu - 180C Oil until internal temperature reaches 73-75C.
Japanese Curry
25-30 minutes
1. In a pan heat up the oil and add the onions.
2. Sweat until translucent and add the Ginger.
3. Add the Curry powder and toast a little bit unti aroma is released.
4. Add the prepared Demi-Glace.
5. Bring to a boil and add all the vegetables.
6. Bring to a boil and simmer until cooked through (8 - 10 mins).
7. Add the Knorr Chicken broth base and the Japanese Soy sauce.
8. Adust the taste by adding the sugar.

Plant-based Chicken Katsu with Japanese Vegetable Curry

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Ingredients

Chicken Katsu

Breading

Japanese Curry