Chicken Katsu Curry Rice

Summary: This is a Japanese dish found commonly in cafes and restaurants across Japan. It's really easy to make because all grocery stores today carry the pre-made Japanese curry cubes. What's great about this curry is you can add whatever you want to it, beef, shrimp, carrots, onions, anything is possible! The version I make here is the classic Chicken Katsu with plain curry and rice. Katsu just means fried with Japanese panko breading, but again, that's totally optional! It is just a meal for one after all!

 Ingredients:

• Chicken, however much you want to eat. Cut into long 1/2 inch tenders for easy cooking.
• Japanese curry. These usually come in bricks that are scored into 8 pieces. You only need 1 piece for 1 person. 
• Soy Sauce, 1 tbsp
• Chinese Cooking Wine, 1 tbsp
• Water, 3/4 cup
• Oil
• Rice, cooked
• Breading:
• Egg, beaten
• Panko Style Bread Crumbs
• Salt and Pepper
•  Garnish:
• Green Onion, chopped
• Shichimi (Japanese 7 flavor chili flakes, found in your spice or Japanese section)

Step 1: Dip your sliced chicken tenders into the beaten egg, then coat each tender in the panko bread crumbs. Then lightly season with salt and pepper. You don't need to season heavily as the curry will be salty. 

Option: If you don't want to fry and just want to use cooked meats, cook your meat and/or veggies first and set aside. Skip to Step 4.  

Step 2: Put some oil into a pan so it comes up to half of the chicken. I hate using a lot of oil so that's why I suggest cutting your chicken into 1/2 inch slices. Make sure the oil is hot enough before putting in the chicken by putting a piece of crumb into the oil, it should sizzle immediately.

Step 3: Put in the chicken carefully. Wait until bottom side is golden brown before flipping, 4-5 minutes. Then cook the other side until golden brown. Because the chicken is sliced thin, it will cook all the way through without burning.  Set aside on paper towels when both sides are golden brown.

Step 4: Now clean the pot so you can cook the curry. You can also do this at the same time if you more than one stove top, unlike me. Put in the water, curry cube, soy sauce, and cooking wine. Stir until the cube has dissolved. Taste the curry, if it is too salty, add in a little water.

Option: If you are using cooked meats and veggies, add them into the curry before pouring over rice.

Step 5: Scoop some cooked rice and pour curry sauce over. Add the chicken and garnish with green onion and shichimi.