Chicken Katsu Curry with Steamed Rice and Pickled Daikon

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Chicken Katsu with Japanese Curry Sauce

1. Halve the chicken breasts horizontally into 4 cutlets and pound each to ½-inch even thickness, then season both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper. 8 min
2. Set up a breading station: spread ½ cup all-purpose flour in one shallow dish, beat 2 eggs in a second, and spread 2 cups panko breadcrumbs in a third. 3 min
3. Dredge each cutlet in flour (shake off excess), dip in beaten egg, then press firmly into the panko on both sides; set on a plate. 5 min
4. Finely dice the yellow onion, mince 3 garlic cloves, and mince 1 tablespoon fresh ginger; peel and cut the carrot into ½-inch rounds and the Yukon Gold potato into ½-inch cubes. 8 min
5. Heat 1 tablespoon unsalted butter in a medium saucepan over medium heat, add the onion and cook, stirring occasionally, until softened and lightly golden, about 6 minutes, then stir in the garlic and ginger and cook 1 minute more. 7 min
6. Add the carrot, potato, and 2 cups low-sodium chicken broth; bring to a boil, then reduce to a steady simmer and cook uncovered until the vegetables are just tender, about 12 minutes. 14 min
7. Remove the pan from the heat, break in 3½ oz Japanese curry roux blocks, and stir until completely dissolved, then return to low heat and simmer 3 minutes until the sauce thickens; stir in 1 tablespoon soy sauce and 1 teaspoon honey. 5 min
8. Pour ½ cup neutral oil into a large heavy skillet (cast iron or stainless) and heat over medium-high until a pinch of panko sizzles immediately on contact. 3 min
9. Timing-sensitive step. Fry 2 cutlets at a time, undisturbed, for 3–4 minutes per side until deep golden brown and cooked through (internal temp 165 °F); transfer to a wire rack and repeat with the remaining cutlets. 8 min
10. Slice each katsu crosswise into ¾-inch strips, arrange over steamed rice, and ladle the curry sauce generously over the top. 3 min

Steamed Japanese Short-Grain Ricebase

1. Place 2 cups Japanese short-grain white rice in a fine-mesh strainer and rinse under cold running water, gently agitating, until the water runs clear, about 2 minutes. 3 min
2. Combine the rinsed rice and 2¼ cups water in a medium saucepan with a tight-fitting lid; bring to a boil over high heat, then immediately reduce to the lowest possible heat, cover, and cook for 13 minutes. 16 min
3. Remove the pan from heat and let the rice steam, covered and undisturbed, for 10 minutes, then fluff gently with a rice paddle or fork before serving. 10 min

Quick Pickled Daikonside

1. Peel the daikon and cut into thin matchsticks or half-moons to yield about 10 oz prepared daikon; place in a clean pint jar or heatproof bowl. 7 min
2. Combine ⅓ cup rice vinegar, ¼ cup water, 2 tablespoons granulated sugar, 1 teaspoon kosher salt, and ¼ teaspoon ground turmeric (optional, for color) in a small saucepan and heat over medium, stirring, until the sugar and salt fully dissolve, about 3 minutes. 3 min
3. Pour the hot brine over the daikon, press the pieces down to submerge, and let cool to room temperature for at least 20 minutes before serving — the longer it sits, the more pickled flavor it develops. 20 min