Japanese Chicken Katsu Curry Gizzi Erskine
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Date: 2020-05-11
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Comments and reviews: 10
kane
Sorry for my awful English. Some Japanese or people who have Japanese heritage in here say this isn't authentic. well, which part was inauthentic? I'm Japanese and I think her way is a quite authentic. This is quite basic and simple. So I think it's quite helpful for you. Adding fruits, or Japanese seasonings is just a your preference. If you don't like them, you don't have to use it. And one more thing, The way of Japanese curry was actually taught by British ( GB navy. Of course, curry's origin is India, British learnt it in 18th century and arranged in their own way, Afterwards Japanese learnt the British way in 19th century. So in the early days, curry was called British cuisine, not Indian in Japan
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Sorry for my awful English. Some Japanese or people who have Japanese heritage in here say this isn't authentic. well, which part was inauthentic? I'm Japanese and I think her way is a quite authentic. This is quite basic and simple. So I think it's quite helpful for you. Adding fruits, or Japanese seasonings is just a your preference. If you don't like them, you don't have to use it. And one more thing, The way of Japanese curry was actually taught by British ( GB navy. Of course, curry's origin is India, British learnt it in 18th century and arranged in their own way, Afterwards Japanese learnt the British way in 19th century. So in the early days, curry was called British cuisine, not Indian in Japan
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Susanna
I just made this tonight, super dooper yummy. I used rice bran oil to cook the chicken and Keen's curry powder for the sauce. The sauce turned out beautiful but next time I might try and get my hands on some authentic Japanese curry powder. Husband was very impressed and he's usually not a curry person. As we are in Australia, this dish is basically a chicken schnitzel plus rice and curry gravy! Still, I'm not complaining also, as one viewer suggested next time I will pour sauce over rice so chicken remains crispy and I might try and add some apple for a bit more sweetness.
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I just made this tonight, super dooper yummy. I used rice bran oil to cook the chicken and Keen's curry powder for the sauce. The sauce turned out beautiful but next time I might try and get my hands on some authentic Japanese curry powder. Husband was very impressed and he's usually not a curry person. As we are in Australia, this dish is basically a chicken schnitzel plus rice and curry gravy! Still, I'm not complaining also, as one viewer suggested next time I will pour sauce over rice so chicken remains crispy and I might try and add some apple for a bit more sweetness.
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Dango
This isn't really what Japanese people tend to do with Katsu curry. This is obviously her take on it. (For ex. Japanese pickles and leaves dressed in olive oil as a side and that soy sauce) And stating Japanese curry's past to support the fact that Japanese curry has no clear identity makes no sense. People in Japan tend to make katsu curry in very similar way and japanese curry is very distinguishable from other curries of the world for that reason. Again, nothing wrong with it, but saying her take is Japanese Chicken Katsu Curry is no doubt misleading.
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This isn't really what Japanese people tend to do with Katsu curry. This is obviously her take on it. (For ex. Japanese pickles and leaves dressed in olive oil as a side and that soy sauce) And stating Japanese curry's past to support the fact that Japanese curry has no clear identity makes no sense. People in Japan tend to make katsu curry in very similar way and japanese curry is very distinguishable from other curries of the world for that reason. Again, nothing wrong with it, but saying her take is Japanese Chicken Katsu Curry is no doubt misleading.
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Masumi
Hi I'm Japanese. It seems like you've been to Japan because the recipe looks authentic! Thanks for the great work! I really appreciate the existence of influential people spreading my home recipe to the world. Besides, I find it much more wonderful for people outside of Japan to make wonderful arrangements to our original recipe, and for Japanese people to re-import the recipe later! And most importantly that's how people developed cuisine worldwide. Last but not least, she looks really lovely.
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Hi I'm Japanese. It seems like you've been to Japan because the recipe looks authentic! Thanks for the great work! I really appreciate the existence of influential people spreading my home recipe to the world. Besides, I find it much more wonderful for people outside of Japan to make wonderful arrangements to our original recipe, and for Japanese people to re-import the recipe later! And most importantly that's how people developed cuisine worldwide. Last but not least, she looks really lovely.
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VM38
I wonder if the consistency would be affected a great deal if the ingredients were just mashed in the pan with a potato masher instead of being seived. Being both stingy AND lazy, I wouldn't want to waste the vegetables by seiving and/or bust out the food processor to blend, because I likely wouldn't be arsed to clean the thing afterwards. Still going to make this though, yum.
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I wonder if the consistency would be affected a great deal if the ingredients were just mashed in the pan with a potato masher instead of being seived. Being both stingy AND lazy, I wouldn't want to waste the vegetables by seiving and/or bust out the food processor to blend, because I likely wouldn't be arsed to clean the thing afterwards. Still going to make this though, yum.
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Bigboss5
Fun fact: Japan was introduced to curry by way of Great Britain. A popular dish, kare, is a simple curry stew with potatoes, carrots, and onions on a bed of rice (you can make it nanban kare by adding beef. Sometimes a raw egg is served on top and mixed in with the curry just prior to eating.
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Fun fact: Japan was introduced to curry by way of Great Britain. A popular dish, kare, is a simple curry stew with potatoes, carrots, and onions on a bed of rice (you can make it nanban kare by adding beef. Sometimes a raw egg is served on top and mixed in with the curry just prior to eating.
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Fabian
Quick, easy and most importantly cheap Panko breadcrumbs. Remove crusts from good quality white bread, tear into chunks and blitz very quicky in a food processor so they are very course, spread in a thin layer on a large baking sheet and bake at low temp until they are dry. Ta daaaa.
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Quick, easy and most importantly cheap Panko breadcrumbs. Remove crusts from good quality white bread, tear into chunks and blitz very quicky in a food processor so they are very course, spread in a thin layer on a large baking sheet and bake at low temp until they are dry. Ta daaaa.
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taweller
Believe it or not, my sister's nickname growing up was Gizzy or Giz (short of gizmo. Now, to the food. I don't like bone-less, skin-less chicken, so maybe cut up some American-style fried chicken? Wouldn't be as pretty, though. One more thing. like your '60s look!
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Believe it or not, my sister's nickname growing up was Gizzy or Giz (short of gizmo. Now, to the food. I don't like bone-less, skin-less chicken, so maybe cut up some American-style fried chicken? Wouldn't be as pretty, though. One more thing. like your '60s look!
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Fluffy13579
What is it with the people in these comments? Not the most japanese dish but who cares. She has made this amazing dish and few people have said great. All you have done is moan about it. Have some respect. Love you Gizzi. Thanks for this great dish
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What is it with the people in these comments? Not the most japanese dish but who cares. She has made this amazing dish and few people have said great. All you have done is moan about it. Have some respect. Love you Gizzi. Thanks for this great dish
reply
Tsubasa
Hey, I'm Japanese. Why do you pure your curry: / that's never happen in Japan. also we don't mix Japanese pickles with green leaves and Olive oil. :( If you want to put some fresh vegetables as a side, put some shredded cabbage especially with Katsu.
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Hey, I'm Japanese. Why do you pure your curry: / that's never happen in Japan. also we don't mix Japanese pickles with green leaves and Olive oil. :( If you want to put some fresh vegetables as a side, put some shredded cabbage especially with Katsu.
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