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Getting ready Japanese Katsu Curry - Chicken, Pork & Shrimp safely

It is crucial to organize meals safely to help stop dangerous micro organism from spreading and growing. You may take some steps to help defend yourself and your loved ones from the spread of harmful bacteria.
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Wash your hands

Your arms can easily unfold micro organism around the kitchen and onto meals. It's essential to at all times wash your fingers totally with soap and warm water:

earlier than starting to prepare meals
after touching uncooked food akin to meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Do not forget to dry your palms completely as effectively, as a result of moist arms unfold micro organism more simply.
Preserve worktops clear

Earlier than you start getting ready meals, it’s necessary worktops, kitchen utensils and chopping boards are clear. In the event that they’ve been touched by raw meat, poultry, eggs or greens you may need to clean them totally.

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

Before you jump to Japanese Katsu Curry - Chicken, Pork & Shrimp recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.

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There are lots of foods that you can include in your diet that are good for your body. Without a doubt, the foods listed in this article can help your body in all sorts of ways. They are particularly good for the heart, however. Try to introduce these heart-healthy foods into your diet regularly. Your heart will be so much better if you do!

We hope you got insight from reading it, now let’s go back to japanese katsu curry - chicken, pork & shrimp recipe. To make japanese katsu curry - chicken, pork & shrimp you only need 25 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Japanese Katsu Curry - Chicken, Pork & Shrimp:

1. Prepare KATSU FRY:
2. Provide 1 piece Chicken Breast
3. Use 7 pieces Shrimp
4. Prepare 2 pieces Pork Cutlet
5. Take 1-2 pieces Egg
6. Get 1 cup All-Purpose Flour
7. Provide 1 cup Breadcrumbs
8. You need 2 cups Oil
9. You need Iodized Salt
10. You need Ground Black Pepper
11. You need CURRY SAUCE:
12. Prepare 2 tbsp Oil
13. You need 1 bulb Garlic
14. Take 2 pieces White Onion
15. Prepare 2 pieces Carrot
16. Provide 2 pieces Potato
17. Prepare 1 piece Red Bell Pepper
18. You need 1 liter Water
19. Get 4 cubes Curry Roux
20. You need 3 tbsps Honey
21. Use 3 tbsps Tomato Ketchup
22. Provide SIDES:
23. Get 3 cups Rice
24. Use 3 pieces Egg
25. You need Fukujinzuke

Steps to make Japanese Katsu Curry - Chicken, Pork & Shrimp:

1. PREPARE THE VEGETABLES: Chop the garlic. Slice the onion. Cut the carrot and potatoes into cubes, about 1-inch thick. Cut the bell pepper into squares, about 3/4-inch. ©homebasedchef
2. COOK THE CURRY SAUCE: Heat the pot over medium-high heat (160C). Add oil and sauté the garlic, followed by the onion. Add the carrots, potatoes and bell pepper and continue to stir for 5 minutes. Add 1L of water and boil for about 10 minutes. Lower down the heat (120C) and add in the curry roux. Mix very well to make sure that the curry roux are all diluted.
3. Add in the honey and tomato ketchup and mix well. Simmer for about 15-20 minutes, stirring occasionally to make sure that the sauce doesn't stick on the bottom of the pot. The sauce will start to thicken. Turn the heat to low (70C) and continue cooking for 5-10 more minutes until the carrots and potatoes are cooked to your desired tenderness. You'll notice that the potatoes become smaller compared to its original cut size; the starch of the potato actually helps thicken the sauce.
4. PREPARE THE MEATS FOR THE KATSU FRY: Make sure to wash the chicken, shrimp and pork with clean water and then drain them. - - To split the chicken breast in half: Place the boneless skinless chicken breast on a cutting board and hold it flat with your non-dominant hand. Then using a sharp knife, slice the chicken breast horizontally into two even pieces. Season with salt and pepper.
5. To butterfly the shrimp: Pull off the heads and legs then peel off the shell leaving the tails on. Gently run the knife at the shrimp's back and remove the digestive tract or vein by lifting it out or by using a paper towel. If the vein breaks, run water through it to clean. Then make shallow slits on the shrimp to flatten and spread it like butterfly wings. Season with salt and pepper.
6. To tenderize the pork: Make sure you have removed the skin to avoid curling when frying. Use the mallet to break up the muscle fibers of the meat. Do this on both sides of the meat until the thickness is reduced to half. If you don't have a mallet, you can use: - a knife, a fork or your fist. Season with salt and pepper.
7. BREAD THE MEAT: Prepare your breading assembly line. You need three bowls or containers - for all-purpose flour, beaten egg, and breadcrumbs. Cover the meat in flour and shake off the excess. Dip the meat in the egg. Cover the meat in breadcrumbs.
8. COOK THE KATSU FRY: Heat frying oil in a pan. Make sure it is hot enough before you place your meat in it. To test, when you see the oil producing bubbles on the surface of the pan, drop a small piece of breadcrumb. If the oil reacts as desired, you can start frying. If the sample breadcrumb seems to absorb to oil, wait a bit til the oil is ready. Deep fry the meat until golden brown, make sure to flip on the other side for even cooking… chicken, shrimp and pork are pretty fast to cook.
9. SERVE TO YOUR FAMILY: Curry is best served with steamed rice! Grab a plate, scoop a cup of steamed rice and spread it on the left part of the plate. Scoop a portion of the curry sauce, make sure to include potatoes, carrots and bell pepper and place it on the right part of the plate overlapping some of the rice. Place your preferred katsu meat on top of the curry sauce. And for the sides, you can add soft-boiled egg and fukujinzuke or pickled daikon radish. YUM!

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