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.

Ingredients
Chicken Katsu
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Black Pepper , ground 1.0 g
Breading
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All Purpose Flour 300.0 g
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Egg , beaten 5.0 pc
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Panko , breadcrumbs 500.0 g
Japanese Curry
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Vegetable Oil 100.0 ml
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Onion , halves/thinly sliced 150.0 g
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Ginger , Julienne 50.0 g
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Curry powder 5.0 g
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Carrots , 1/2" chunks 150.0 g
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Potatoes , 1/2" chunks 200.0 g
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Red Bell Pepper , 1/2" chunks 100.0 g
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Green bell pepper , 1/2" chunks 100.0 g
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Leeks , 1" long sliced 100.0 g
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Water
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Sugar 25.0 g
Preparation
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Chicken Katsu
2 minutes- Season the The Vegetarian Butcher NoChicken Burger with the ingredients and let it marinate for 10 minutes.
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Breading
2 minutes- Arrange a breading station.
- Bread the TVB patties (F E B).
- Deep fry the Katsu - 180C Oil until internal temperature reaches 73-75C.
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Japanese Curry
25-30 minutes- In a pan heat up the oil and add the onions.
- Sweat until translucent and add the Ginger.
- Add the Curry powder and toast a little bit unti aroma is released.
- Add the prepared Demi-Glace.
- Bring to a boil and add all the vegetables.
- Bring to a boil and simmer until cooked through (8 - 10 mins).
- Add the Knorr Chicken broth base and the Japanese Soy sauce.
- Adust the taste by adding the sugar.