KATSU CURRY | @avantgardevegan by Gaz Oakley

pork cutlet

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken is leaner, and tofu provides a plant-based option.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat offers more fiber, while regular breadcrumbs are often less expensive.

Fill a pot halfway with sunflower oil and preheat to around 180°C.

Chop red onion, carrot, and banana for the curry sauce.

Melt about 1 tablespoon of coconut oil in a preheated saucepan.

Add 1 teaspoon of curry powder, 0.5 teaspoon of chili powder, and 1 teaspoon of garam masala to the melted coconut oil.

Stir in 1 tablespoon of tomato puree and then add about 500 ml of vegetable stock.

Lightly season the sauce with salt and a couple of drops of soy sauce, then reduce the heat and let it simmer until thickened.

Press a firm block of tofu between kitchen towels to remove excess water, then cut it into two and slice one half into 0.5-inch slices.

Peel and cut butternut squash into discs, then slice courgette on an angle into similar sizes.

Coat the tofu, butternut squash, and courgette in plain flour, then dip into a mixture of corn flour and water, and finally coat in panko breadcrumbs, pressing gently to adhere.

Carefully place the coated tofu, butternut squash, and courgette into the hot oil, ensuring not to overcrowd the pot.

Use a spider to turn the pieces over for even cooking.

Blend the curry sauce with a hand blender until smooth.

Remove the fried tofu and squash from the oil and drain on kitchen towels, sprinkling with salt to keep them crispy.

Prepare sushi rice by rinsing thoroughly, then add 1.5 cups of water and steam on low heat for around 10 minutes until fluffy.

Plate the rice using a ramekin for portioning, then add 5 pieces of each fried item per person.

Garnish with fresh mixed salad, pickled radish, sugar snap peas, and finely sliced spring onion.

Drizzle the rich curry sauce over the rice and finish with a sprinkle of black and white sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens