Menu

I work in ...

Continue

Your content is being adapted
based on your type of business

  1. Home
  2. Recipes
  3. Plant-based Chicken Katsu with Japanese Vegetable Curry
  1. Recipes

Plant-based Chicken Katsu with Japanese Vegetable Curry

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.   

Plant-based Meat Plant-based Meat
Plant-based Chicken Katsu with Japanese Vegetable Curry

Ingredients

−
+

Chicken Katsu

Breading

Japanese Curry

  • Vegetable Oil 100.0 ml
  • Onion , halves/thinly sliced 150.0 g
  • Ginger , Julienne 50.0 g
  • Curry powder 5.0 g
  • Knorr Demi Glace Sauce Mix 1kg 1000.0 ml
  • Carrots , 1/2" chunks 150.0 g
  • Potatoes , 1/2" chunks 200.0 g
  • Red Bell Pepper , 1/2" chunks 100.0 g
  • Green bell pepper , 1/2" chunks 100.0 g
  • Leeks , 1" long sliced 100.0 g
  • Water
  • Sugar 25.0 g
  • Knorr Chicken Broth Base 1.5kg 25.0 g

Preparation

  1. Chicken Katsu

    2 minutes
    • Season the The Vegetarian Butcher NoChicken Burger with the ingredients and let it marinate for 10 minutes.  

  2. 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.

  3. 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.