Making ready Katsu Curry Rice (カツカーレライス) safely

It's very important to prepare food safely to assist stop dangerous bacteria from spreading and rising. You may take some steps to assist protect your self and your family from the unfold of dangerous bacteria.
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Wash your hands

Your arms can easily unfold bacteria around the kitchen and onto meals. It is vital to all the time wash your hands completely with cleaning soap and heat water:

earlier than starting to put together meals
after touching uncooked food reminiscent of meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Do not forget to dry your hands thoroughly as effectively, as a result of wet hands spread micro organism extra easily.
Keep worktops clean

Earlier than you start making ready food, it’s essential worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by raw meat, poultry, eggs or vegetables you'll want to scrub them completely.

You should change dish cloths and tea towels usually to avoid any micro organism growing on the fabric.


Katsu Curry Rice (カツカーレライス)
Katsu Curry Rice (カツカーレライス)

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We hope you got insight from reading it, now let’s go back to katsu curry rice (カツカーレライス) recipe. To cook katsu curry rice (カツカーレライス) you need 19 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Katsu Curry Rice (カツカーレライス):
  1. Provide Roux
  2. Get 3 tbsp butter or vegetable shortening
  3. Use 4 tbsp flour
  4. Use 2 tbsp curry powder
  5. Use 1 tbsp garam masala
  6. Use Curry
  7. You need 1 onion, sliced thin
  8. Take 2 cloves garlic
  9. Provide 1 thumb ginger, sliced thin
  10. You need 1 tbsp curry powder
  11. Provide 2 tbsp ketchup
  12. Provide 4 cups chicken broth
  13. Provide 1 carrot, cubed
  14. Get 1 medium potato, cubed
  15. Get 2 bay leaves
  16. Prepare 1 cinnamon stick
  17. Get 1/4 tsp whole cloves
  18. Get 1/4 apple, grated
  19. Take 4 pcs tonkatsu (breaded pork or chicken cutlets) fried
Instructions to make Katsu Curry Rice (カツカーレライス):
  1. Melt butter/shortening in a pan on low heat. Mix flour until well blended. Rise heat to medium low and mix until flour browns a little. Be careful not to burn it!
  2. Add curry powder and garam masala, mixing well. Transfer to a bowl. If not using immediately can be stored for up to a month refrigerated.
  3. With 2 tbsp oil, sauté the onions under low heat. Let the onions caramelise, stirring occasionally, about 30 minutes.
  4. Rise heat to medium low and add garlic, ginger, ketchup, and curry powder. Stir well.
  5. Add potatoes, carrots, and broth. Bring heat up to medium. Add cloves, cinnamon stick, and bay leaves. Let boil, and then bring heat back down to low, and simmer for 30 minutes or until vegetables are tender.
  6. Add curry roux made in steps 1–2. Stir well and bring heat up to medium. Let boil, and then lower heat to low, and stir until it thickens, about 5 minutes.
  7. Add grated apple and stir well.
  8. Fry tonkatsu pieces and chop. Arrange on a plate with rice and pour curry on top. Serve hot.

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