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Japanese Chicken Katsu Curry
Ingredients
  • subheading: curry sauce:
  • 4 to 5 cubes japanese curry
  • 1 large onion
  • 1 large potato
  • 1 carrot
  • 800ml water
  • subheading: chicken katsu:
  • 80g panko breadcrumbs
  • 4 tbsp plain flour
  • 4 chicken breasts
  • 1 egg, slightly beaten
  • vegetable oil for deep-frying
  • subheading: to serve:
  • 400g cooked japanese rice
  • tonkatsu sauce
  • fukujinzuke pickled radish
  • boiled eggs
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