Katsu Curry Roux

I think this could be my death row meal. Sushi rice, rich Japanese style gravy & crunchy fresh chicken (can also make crumbed tofu). So comforting, so delicious. So adaptable. Make sure you rinse your sushi rice really well & season it the according to the instructions on the pack (rice wine vinegar, sugar & salt). This recipe looks like a lot - but it's not. It is very forgiving, I've made a million iterations of this recipe with ingredients I have on hand & it's delicious every time. 





* Coriander Seeds - 1.5tbs 

* Cumin Seeds - 1 Tbs 

* Garam Masala - ground 1 Tsp

* Butter/ Ghee / Coconut oil - 50g 

* Corn Starch / Tapioca Flour - 1-2 Tbs

* Neutral oil for frying - 2 Tbs  

* Ginger - 2cm cube minced

* Garlic - 3 large cloves, minced

* Brown onion - 1/2, cut into moons 

* Spring Onions - white part 1-2 stalks sliced

* Carrot - 2 large cut into circles

* Potato - 2 medium, peeled & in small cubes

* Tamari or Soy Sauce 

* Stock Cubes / Liquid Stock / Bone Broth - approx 1 litre

* Seaweed flakes (optional) - 1 Tbs or 2 nori sheets broken into pieces 

* White pepper - to taste 

* Salt (if needed) - to taste 



* Spring Onions - green part 1-2 stalks sliced finely 

* Fresh chilli - finely sliced 

* Toasted sesame seeds 

* Sesame Oil - 2-3 Tbs 

* Tamari / Soy Sauce - Splash (1 tsp) 

* Rice Wine Vinegar - Splash (1 tsp) 



Prep Chicken or tofu & sushi rice while the roux is cooking. 

1. In a large pot dry fry Cumin & Coriander seeds until fragrant. Remove, set aside & grind until they're fine. 

2. Add oil & onions in the same pan - fry on medium heat until translucent (you can add a pinch of salt to draw out some liquid) 

3. Add whites of spring onions once onions are part cooked

4. Add butter/ghee along with the ground spices, ginger, garlic & starch/flour - this will thicken very quickly & appear crumbly. Do no burn. 

5. Add stock (I use homemade chicken broth & gevity bone broth paste) & 2-3 Tbs soy sauce/tamari 

6. Add carrots & potato (you can also add any other veg on hand but not too many so the roux doesn't get too crowded. Eg. eggplant, mushroom, peas) 

7. Bring to a boil & then to a simmer until the veggies are cooked 

8. Add seaweed & garam masala  - turn off heat. After 10 minutes or so you want to see the roux thicken & form a film as it cools. 

9. Make the garnish - mix all ingredients in a small bowl 

10. Check the roux - taste for adjustments (balancing salty, sweet & acidic). Add white pepper, salt (this will depend on how salty your stock is), a pinch of sugar (I use brown or coconut) & a splash of white wine vinegar as needed

11. Assemble rice in a bowl, top with the roux, then the crumbed chicken/tofu & drizzle with the garnish oil 

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