KATSU CURRY

Name: KATSU CURRY
Total time: 60 s
Yield: 10
Ingredients: 10 tablespoons HARVEST GOURMET® Schnitzel Breaded Fillets,1 kilogram Cooked Japanese rice,500 grams Spring cabbage,300 grams Japanese curry paste,250 grams Carrot,600 grams Potato,1 kilogram Onion,60 milliliters Cooking oil,1.5 liters Water

Preparation time
60 min
Difficulty Intermediate
Number of servings
10

Our HARVEST GOURMET® Schnitzel can be used to make well-loved dishes all the more loveable, from Katsu Ramen to a glowing Katsu Curry with sticky rice. It’s easy to prepare. So whether you’re creating meat-free sandwiches, salads or satisfying mains, you can serve it quickly and deliciously.

Ingredients

10 tablespoons HARVEST GOURMET® Schnitzel Breaded Fillets
1 kilogram Cooked Japanese rice
500 grams Spring cabbage
300 grams Japanese curry paste
250 grams Carrot
600 grams Potato
1 kilogram Onion
60 milliliters Cooking oil
1.5 liters Water

Preparation

1

Mince the onions. Cut the potatoes and the carrots into big 2cm dices.
2

In a big cooking pot, heat the oil and sweat the minced onions for 10 minutes over medium heat. Add the cut potatoes and carrots and cook for 5 minutes.
3

Add the water and bring to a boil. Reduce the heat and cook for 10 minutes.
4

To cook the HARVEST GOURMET Schnitzel, place on a lined backing tray with greaseproof paper and bake in preheat oven to 180⁰C, for Defrosted: 9-12 minutes Frozen: 12-15 minutes.
5

Assemble dish