| Prep: 30 mins | Cook: 60 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 645 | 17g | 3g | 104g |
| sugars | fibre | protein | salt |
| 13g | 12g | 20g | 1.98g |
Why I Love Japanese Vegetarian Katsu Curry
As I stand in my kitchen, it’s the aroma that brings it all together – a traditional Japanese dish with a refreshing, contemporary spin. To say I am enthusiastic about today’s dish would be an understatement; it’s one of my favorites – a hearty Vegetarian Katsu Curry. Drawing deeply from my rich Japanese origins, amplified with a touch of Seattle’s diversified culinary scene, it’s a delightful fusion that will transport you straight into the heart of Tokyo’s vibrant eateries.
Staying True to My Roots with a Twist: The Vegetarian Katsu Curry
Not too far from the bustling constraints of Seattle, where the salty tang of the Pacific Ocean meets the lush greenery, I discovered my passion for cooking, infusing fresh, locally-sourced ingredients with the cherished flavors of my Japanese heritage. Vegetarian Katsu Curry is truly the epitome of this fusion. Here, firm slices of tofu, tenderly embraced by a crispy, crunchy panko breadcrumb layer, rest luxuriously atop a freshly-made curry sauce teeming with robust flavors. I have always been inspired by the expertise of chef Masaharu Morimoto, where he manages to infuse traditional components with modern inspirations. It’s this inspiration that has driven me to recreate and personalize such rich, comforting recipes.
A Perfect Stand-alone Dish or Complementary Side
While the Vegetarian Katsu Curry holds its own as a hearty main dish, it’s also wonderful alongside miso soup or a refreshing sunomono for a well-rounded meal. It shares a similar flavor palette to the well-known katsu don, but mandates a delectable sauce that adds a remarkable depth and a hint of elegant complexity. What I also adore about this recipe is its modifiable nature- whether you’d like to incorporate your own blend of spices or add a surprising crunch with chopped vegetables, the possibilities are endless.
Ultimately, it’s the comforting warmth of the curry, the satisfying crunch of the tofu, and the opportunity to adapt and transform this recipe that make it such a joy each time I prepare and serve it. Whether it’s for loved ones around the dining table or to the ever-adventurous foodies on ‘Your Gourmet Guru’, the Vegetarian Katsu Curry is always an unforgettable experience.
What You’ll Need
- 3 cups Short Grain Rice
- 6 large Potatoes (peeled and cut into bite-sized pieces)
- 2 large Carrots (peeled and cut into bite-sized pieces)
- 2 large Onions (thinly sliced)
- 3 cloves of Garlic (minced)
- 1 tablespoon fresh Ginger (chopped)
- 6 cups Vegetable Broth
- 2 tablespoons Curry Powder
- 1 tablespoon Garam Masala
- 1 teaspoon Turmeric
- 1 teaspoon Soy Sauce
- 1 block of Firm Tofu (cut into 6 equal slices)
- 1 cup All-purpose Flour
- 3 large Eggs (beaten)
- 2 cups Panko Bread Crumbs
- 1 cup Japanese Curry Sauce (store-bought or homemade)
- Salt to taste
- Pepper to taste
- Vegetable Oil for frying
Method
Step One
Start by washing the short grain rice under cold water until the water runs clear. Once the rice is clean, cook it according to the package instructions. Set aside and keep warm.
Step Two
In a large saucepan or dutch oven, heat a drizzle of vegetable oil over medium heat. Add the sliced onions, minced garlic, and chopped ginger, cooking until the onion is soft and translucent, about 5 minutes.
Step Three
Add the bite-sized pieces of potato and carrot to the saucepan. Stir everything together so the vegetables are evenly coated with the aromatics. Then, pour over the vegetable broth. Bring the mixture to a simmer.
Step Four
While the vegetables are cooking, sprinkle over the curry powder, garam masala, and turmeric. Stir to combine and continue to simmer until the vegetables are just tender.
Step Five
Once the vegetables are cooked, stir in the soy sauce and taste the curry for seasoning. Add salt and pepper to taste. Turn off the heat and let the curry sit for a few minutes to let the flavors meld together.
Step Six
While the curry is resting, start preparing the tofu. Pat the tofu slices dry with a paper towel. Then, dip each slice in flour, then beaten egg, and finally coat in Panko bread crumbs. Make sure each slice is well coated at each stage.
Step Seven
Heat a good amount of vegetable oil in a large frying pan over medium heat. Once the oil is hot, carefully place the breaded tofu slices into the pan, frying until golden brown on each side, about 3-4 minutes per side.
Step Eight
When all the tofu slices are fried, start assembling your bowls. Start with a base of rice, then ladle over the curry, place a slice of fried tofu on top, and drizzle with Japanese curry sauce.
Step Nine
Serve your vegetarian katsu curry hot, with an additional sprinkling of curry powder or sliced green onions if desired. Enjoy!
