Main Dishes

Perfect Japanese Chicken Curry At Home (2 Ways)

Authentic Japanese curry made without the curry blocks, for maximum flavor and love. Also, we did a little somethin somethin at the end for a surprise.

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Prep
30 minutes - 13 hours, 10 minutes
Cook
30 minutes - 1 hour 10 minutes
Total
1 - 14 hours
Serves
5
people
Perfect Japanese Chicken Curry At Home (2 Ways)
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Ingredients

Japanese Chicken Curry

Prep Time: 12 hours 40 minutes

Cook Time: 40 minutes

Japanese Curry Roux:

  • 1 cup plus 2 Tbsp (242g) unsalted butter
  • 1 cup (120g) all-purpose flour
  • ½ cup (58g) Japanese curry powder, S&B Curry Powder ideally
  • ½ tsp (0.5g) cayenne powder
  • ½ tsp (0.5g) cardamom powder
  • 1 tsp (2g) fennel powder
  • 1 tsp (2.5g) turmeric powder

Japanese Curry:

  • 2.5 Tbsp (37g) vegetable oil 
  • 1 large yellow onion, sliced into ⅓” (8mm) slices
  • Kosher salt, to taste
  • 5 cloves garlic, minced
  • 1” (2.5cm) knob ginger, grated
  • 1 small Fuji apple, peeled and coarsely grated
  • 1.5 lb boneless, skinless chicken thighs, cut into 1” (2.5cm) cubes
  • 1.5 Tbsp (22g) honey
  • 1 Tbsp (15g) ketchup
  • 2 Tbsp (33g) soy sauce
  • 5 cups (1.5L) chicken stock
  • 2 large carrots, peeled and cut rangiri style (on a bias, quarter turn, cut on bias again)
  • 3 Yukon gold potatoes, peeled and quartered
  • Splash shiro dashi
  • 8 oz (226g) curry roux
  • 8 cups (1560g) cooked short grain rice, to serve
  • Japanese pickled vegetables (fukujinzuke), optional

Katsu Secreto Curry Eggs Benedict with Japanese Curry Hollandaise

Prep Time: 30 minutes

Cook Time: 30 minutes

Katsu Secreto: 

  • 1 lb (453g) pork secreto
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup (60g) all-purpose flour
  • 1 large egg 
  • 1 Tbsp (15g) water
  • 1 cup (60g) panko bread crumbs
  • 3.5 quarts (3.3L) vegetable oil

Poached Eggs:

  • 3 large eggs
  • Splash distilled white vinegar

Japanese Curry Hollandaise: 

  • 2 cups (473g) curry sauce, liquid only (don’t include any of the vegetables)
  • ¾ cup (170g) unsalted butter, room temperature
  • Kosher salt, to taste

Assembly:

  • 1.75” (4.5cm) thick slice of ciabatta bread or similar crusty bread
  • 2 Tbsp (30g) unsalted butter
  • Spicy chile crisp, to taste
  • Shichimi togarashi, to garnish
  • Green onion, thinly sliced

Directions

Katsu Secreto Curry Eggs Benedict with Japanese Curry Hollandaise

Katsu and Poached Eggs: 

  1. Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 350℉ (175℃). Line a baking sheet with paper towels and place that next to the hot oil.
  2. Season the pork generously on both sides with salt and pepper.
  3. Set up a breading station with three separate medium bowls. To the first bowl add the flour, to the second bowl whisk together the egg and water until homogenous, and add panko to the third bowl.
  4. Coat the pork evenly in the flour, shaking off any excess. Next coat in the egg mixture. Finally generously coat the pork in the breadcrumbs, pressing the panko into the pork to adhere as much as possible.
  5. Fry the pork cutlet in the hot oil for about 5 minutes or until deeply golden brown all over and crispy. Remove to the prepared baking sheet when finished and immediately season with salt to taste.

Poached Eggs: 

  1. In a medium pot filled halfway with water, add a splash of vinegar and season to taste with salt. Bring the water to a boil over medium-high heat. Once the water is boiling, reduce heat to medium so it is no longer at a rapid boil.
  2. Crack an egg into a small bowl. Use a spoon to create a whirlpool in the water, stirring in one direction and increasing speed gradually. Quickly, but gently, pour your egg into the center of the whirlpool and lightly poach for 4 minutes or until the whites are set but the egg yolk is still runny.
  3. Remove the poached egg with a slotted spoon to a paper towel lined plate and repeat with the remaining two eggs.

Japanese Curry Hollandaise: 

  1. Rewarm the curry until it is hot, if needed, before adding to a blender. 
  2. Blend on high while adding the butter, 2 Tbsp at a time, until all the butter is evenly incorporated and emulsified. If you’d like, add to a squeeze bottle for plating. 

Assembly: 

  1. In a small pan over medium heat melt the butter. Toast the bread until golden brown and crispy on both sides. Remove bread to a cutting board.
  2. Spread chili crisp on top of the toasted bread to taste.
  3. Top with katsu secreto, poached eggs, Japanese curry hollandaise, a sprinkle of shichimi togarashi, and thinly sliced green onions.

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