Yeah, not that it’s a bad curry sauce recipe (I don’t think it’s a great one though - that’s pretty western butter chicken style curry, especially with keens powder and not a traditional garam masala), but that’s not going to taste like Japanese curry at all. You’re better off getting some java/Vermont/kokumaru brand curry roux cubes and just adding some finely diced pork, sauted onion, cubed potato and carrot, and chicken stock to it. The typical Japanese curry is about 2 cups of the curry sauce to that amount of chicken/rice. Also, get rid of the broccoli and instead go with some shredded cabbage.
Just one cookbook is a great resource for Japanese recipes, although your katsu could be improved with bigger flaked panko crumbs instead of the finer style breadcrumbs.
katsu : https://www.justonecookbook.com/chicken-katsu/ curry sauce (i used keens) : https://www.saucefanatic.com/easy-curry-sauce/#recipe
Yeah, not that it’s a bad curry sauce recipe (I don’t think it’s a great one though - that’s pretty western butter chicken style curry, especially with keens powder and not a traditional garam masala), but that’s not going to taste like Japanese curry at all. You’re better off getting some java/Vermont/kokumaru brand curry roux cubes and just adding some finely diced pork, sauted onion, cubed potato and carrot, and chicken stock to it. The typical Japanese curry is about 2 cups of the curry sauce to that amount of chicken/rice. Also, get rid of the broccoli and instead go with some shredded cabbage.
Just one cookbook is a great resource for Japanese recipes, although your katsu could be improved with bigger flaked panko crumbs instead of the finer style breadcrumbs.
Thank you!!!