delicious UK – April 2018

A B

F G

Ya ma goya ch icken katsu

SERVES 4. HANDS-ON TIME 1 HOUR 20 MIN,

SIMMERING TIME 40 MIN, PLUS SOAKING

MAKE

AHEAD

Makethecurrysauceupto

3dayshead,thencoverand

chill. Reheat to serve.

KNOW-

HOW

Japanese curry roux is the

secret to katsu curry. You

canmakeityourselfbutthe

ready-made blocks give an excellent

result. Buy them from Asian food

stores and online. We used S&B

Japanese Golden Curry Sauce Mix

–MediumHot,fromWaitrose, Ocado

and japancentre.com.

•400gsushirice

• 2 large free-range chicken breasts


• 40g cornflour


• 4mediumfree-rangeeggs,beaten


• 2 x 150g packs panko breadcrumbs

•Vegetableoilfordeepfrying

• Sesame seeds to serve

FORTHE CURRY SAUCE

•½largecarrot

•100gpotato

•½mediumonion

• 3tbspdarksoysauce(ortotaste)


• ½ tsp garam masala powder


• 40gJapanesecurry roux (see
  Know-how)

1 Rinsethesushiriceinasieve

under cold running water until the

waterrunsclear.Putthericein

abowl,coverwithcoldwaterand

leavetosoakfor20-30minutes.

2 Meanwhile, for the sauce, bring

450ml water to the boil. Chop the

carrot and potato into 1cm cubes

[A], then chop the onion. Add the

chopped carrot and potato to the

boiling water. After 5 minutes add

theonionandboilfor10minutes

more, constantly skimming the

waterwithalargemetal spoon to

removeany scum.

3 Removethecookedvegwitha

slotted spoon (reserve the cooking

water)andputinablenderorfood

processor.Whizztoafinepurée[B].

4 Mixthevegetablepurée,soysauce

and garam masala into the pan of

reserved vegetable cooking water

until combined. Cook over a medium

heat until the mixture comes to the

boil [C], then reduce the heat to low

andsimmer for 10-15 minutes,

stirringoccasionally.

5 Turn off the heat and wait for

5minutes,thenstirinthecurry

roux [D] until it melts completely.

You may need to add a splash of

water to loosen the sauce if it

ABITABOUTFAH

Thai-born,London-

based restaurateur

Fah Sundravorakul

brought Japanese

restaurant Yamagoya to

its permanent home in

London’s The Cut in

2017. Like the original
      restaurant, which was
      foundedin1969on
      theislandofFukuoka
      in Japan, the London
      spin-off specialises
      invariousstylesof
      ramen, Japan’s
      famed noodle
      soup. Yamagoya
      (which means
      mountain hut)
      also serves
      other Japanese
      fast food-
      style dishes
      including
      gyoza and the
      house special,
      katsu curry.

108 deliciousmagazine.co.uk