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1. Heat the neutral oil for the curry in a medium pot over medium heat. Add the onion, sliced, and cook 6-8 minutes until soft and golden. Stir in the garlic and ginger, minced, and cook 30 seconds until fragrant.
1 tbsp Neutral oil (for curry),
1 pieces Onion,
2 clove Garlic,
1 tbsp Fresh ginger
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2. Add the carrots and potato, cut into bite-size chunks, then pour in the water. Bring to a gentle simmer, cover, and cook 15-20 minutes until the vegetables are tender, skimming any foam.
2 pieces Carrots,
1 pieces Potato,
3 cup Water
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3. Turn off the heat, break the curry roux into pieces, and stir until fully dissolved. Add the grated apple and soy sauce, then simmer on low 5-10 minutes, stirring often, until thick and glossy. Keep warm.
100 g Japanese curry roux blocks,
1 tbsp Soy sauce,
0.5 pieces Apple, grated
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4. Slice each chicken breast in half horizontally to make 4 cutlets. Cover with plastic wrap and pound to an even 1.5 cm (1/2 inch) thickness. Pat dry and season both sides with the salt and black pepper.
2 pieces Boneless skinless chicken breasts,
1 tsp Salt,
0.5 tsp Black pepper
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5. Set up three shallow dishes: flour, beaten eggs, and panko. Dredge each cutlet in flour and shake off excess, dip in egg, then press firmly into the panko to coat. Rest on a rack 10 minutes so the coating adheres.
0.5 cup All-purpose flour (for dredging),
2 pieces Eggs,
1.5 cup Japanese panko breadcrumbs
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6. Heat the frying oil in a deep, heavy pot to 170-175°C (340-350°F). Fry 2 cutlets at a time for 5-6 minutes, turning once, until deep golden and cooked through to 74°C (165°F). Keep the oil temperature steady between batches.
3 cup Neutral oil (for frying)
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7. Drain the cutlets on a wire rack and rest 3 minutes, then slice into strips. Divide the rice among plates, ladle curry alongside, top with sliced katsu, and garnish with thinly sliced scallion.
4 cup Cooked Japanese short-grain rice,
1 pieces Scallion (garnish)
