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Katsu Chicken Burgers with Curry Ketchup
The ever-popular Japanese curry dish in burger form!
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15 mins
50 mins
2/5
In stock
£3.25
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In Japan ‘katsu’ refers to a meat cutlet that’s been breaded and fried - it’s often served with a mild curry sauce but here we’re turning it into a delicious chicken burger. The curry powder used to season both the chicken burger and accompanying ketchup didn’t arrive in Japan until the British introduced it there about 100 years ago (after its invention during their occupation of India in order to commercialise complex Indian spice blends).
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Recipe
15 mins
50 mins
2/5
4
Medium Effort
Chicken
Taste Profile
Mild
Origin
Fusion
Japan
- Shichimi Togarashi: orange, nori seaweed, Sichuan pepper, poppy, SESAME, sansho pepper, chilli, ginger
- Mayo Spices: onion, wasabi, horseradish
- Curry Powder: coriander, star anise, ginger, cumin, Sichuan pepper, black pepper, fennel, fenugreek, cassia, turmeric, cloves, yellow MUSTARD, green cardamon, cinnamon, chilli
May contain CELERY. Allergens are listed in CAPITALS
- 4 large skinless, boneless chicken thighs
- ½ Chinese cabbage
- ½ bunch of spring onions
- 1 egg (any size)
- 4 cheese slices (any type)
- 100g mayonnaise
- 100g breadcrumbs (Japanese panko are best)
- 20g sugar
- 1 tsp soy sauce (any type)
- 20g cornflour
- 40ml vinegar (rice or white wine vinegar is best)
- 50g tomato puree
- Oil for frying (sunflower or vegetable oil is best)
- 4 burger buns
- 1kg oven chips (French fries are best) or make your own
- Large frying pan
- Small pan
- Baking tray x 2
- Mixing bowl
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