LONDON, Jan 22 — A recipe that combines crisp chicken katsu and Japanese style curry? Why, yes please.

This video by YouTube channel Sorted Food will show you how to make a fancy twist to the popular chicken katsu curry with a serving of homemade Japanese curry sauce, crispy panko breaded tuna steaks, pickled veg and some fluffy dashi rice.

For the sauce, you’ll need 1 white onion, 2 cloves of garlic, 2cm of root ginger, 1 tbsp of curry powder, 1 grated red apple, 2 tbsp of soy sauce,  2 tbsp of okonomiyaki (or HP sauce), 250ml chicken stock, 1/2 tsp of ground turmeric, 1 tsp cornflour and 25ml of vegetable oil.

The tuna katsu will require 4 tuna steaks, 100g of plain flour, 2 eggs,   100g panko breadcrumbs and 1 tsp salt and pepper.

The ingredients needed for the rice are 300g of Jasmine Rice, 450ml of water, 1-2 tbsp of dashi stock and 1 bunch of fresh coriander leaves.

For the pickled vegetables, you’ll need 1/2 daikon radish, 100g of red radish, 1 carrot, 1 cucumber, 2 tbsp of salt, 200ml of rice wine vinegar,    4 tbsp caster sugar and 2 tbsp yuzu juice (or lime).    

Begin by washing the vegetables for the pickle and cuting them into fine matchsticks, but keep the radishes as thin rounds. Place in a bowl, toss in the salt and leave for 30 minutes for the salt to draw out the moisture from the chopped vegetables.  

Boil the rice wine vinegar in a saucepan with the caster and yuzu juice for 1 minute so all the sugar dissolves, then cool. Wash the salted vegetable under running water to get rid of excess salt, then leave in vinegar for a few hours. In an airtight container they can be stored in the fridge for several weeks.

Fry the finely diced onion, garlic and ginger for 5 minutes until soft and sweet. Grate the apple into the pan along with soy sauce, okonomiyaki sauce, stock and turmeric, before heating to a simmer. Leave to bubble gently for 20 minutes. Dissolve the cornflour in a bit of cold water and stir into sauce to thicken, then blitz in a blender to make it smooth.

Cook the rice with measured out water, dashi and a generous pinch of salt.

Preheat a deep fat fryer to 190°C. Season the tuna steaks with salt and pepper, then dust in flour. Dunk the tuna into the beaten egg to coat, before tossing in a bowl of the panko breadcrumbs.

Fry the tuna one at a time for 45-60 seconds so that the breadcrumbs go golden and crispy and the outside of the tuna begins to cook, but the middle is still pink.

Serve the tuna immediately with steamed rice, plenty of drained pickled vegetables and lots of curry sauce. Enjoy!  

For dinner tonight? Watch how you make chicken katsu curry courtesy of YouTube channel Sorted Food.