Empty My Fridge
Menchi Katsu Japanese Curry
Ingredients
- Chicken stock · boneless, powder300 g + 1 tsp
- Kali mirch crushed 1 & ½ tsp
- Lal mirch crushed1 tsp
- Saltto taste
- Adrak lehsan paste 1 & ½ tsp
- Soy sauce4 tsp
- Mozzarella cheese
- Vegetable oil3 ½ tsp
- Refined flouras needed
- Anda whisked
- Breadcrumbas needed
- Tomato paste1 tbsp
- Kali mirch crushed1 tsp
- Onion powder½ tsp
- Cayenne pepper powder½ tsp
- Bareek cheeni0.13 tsp
- Rice wine vinegar½ tsp
- Worcestershire sauce1 tsp
- Gajar diced½ cups
- Pyaz diced⅓ cups
- Cornstarch
- Rice
- Cheese
- Hara pyaz
- Til
Instructions
- Finely chop the chicken with black pepper, chicken powder, red chilli, pink salt, ginger garlic paste and soy sauce until well combined.
- Divide into two 50g portions. Flatten one, place a mozzarella cube on it, cover with the second flattened portion, seal the edges and shape into a patty.
- Coat each patty in flour, then whisked egg, then breadcrumbs. Makes 3-4 patties.
- Heat the frying oil in a wok to 120 °C.
- Fry the patties on low heat until golden and crispy.
- Heat the cooking oil in a pan. Add tomato paste and mix well, then add the chicken stock and bring to a boil.
- Stir in black pepper, onion powder, cayenne, caster sugar, soy sauce, rice vinegar and Worcestershire sauce. Cook on medium heat for 1 minute.
- Add the diced carrot, stir and cook on medium heat for 2 minutes.
- Add the diced onion. Mix the cornflour with water into a slurry, stir into the sauce and cook on medium heat for 1 minute, until slightly thickened.
- Plate the boiled rice with the sauce, a cheese slice and the fried patties. Garnish with spring onion and sesame seeds and serve.
Summarized from Food Fusion's video. Watch it for the details.
More recipes with
GarlicOnionEggCheeseScallionCarrotRiceTomato paste
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.