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Katsu Chicken Burgers with Curry Ketchup & Sesame Coleslaw

5/5 from 1 Customers
In Japan, ‘katsu’ refers to a meat cutlet that’s been breaded and fried - it’s often served with a mild curry or 'kare' 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 complicated Indian spice blends. The burger is teamed here with an array of exciting sides - Japanese mayo, curry ketchup, sesame-topped coleslaw, radish pickle, a tangy tamarind brown sauce, chips sprinkled with shichimi togarashi and finally some okonomiyaki!

20 mins

1 hr

3/5

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In stock
£8.67

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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 or 'kare' 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 complicated Indian spice blends. The burger is teamed here with an array of exciting sides - Japanese mayo, curry ketchup, sesame-topped coleslaw, radish pickle, a tangy tamarind brown sauce, chips sprinkled with shichimi togarashi and finally some okonomiyaki!

Click here to read all about our spice travels to research different recipes!

Recipe

20 mins

1 hr

3/5

Serves

Serves 4

Effort

High Effort

Main Ingredient

Chicken

Taste Profile

Meal Taste

Tangy

Origin

Popular Style

Japanese

Country

Japan

Mayo Spices: onion, horseradish
Okonomiyaki Blend: chives, white SESAME, nori seaweed, white pepper, chilli
Curry Powder: coriander, star anise, ginger, cumin, Sichuan pepper, black pepper, fennel, fenugreek, cassia, turmeric, cloves, yellow MUSTARD, green cardamon, cinnamon, chilli
Shichimi Togarashi: orange, nori seaweed, Sichuan pepper, poppy, SESAME, sansho pepper, chilli, ginger
Sesame Seeds: white SESAME, black SESAME
Pickle Spices: yellow MUSTARD, ginger
Brown Sauce Spices: tamarind (tamarind and cornstarch), amchur, yellow MUSTARD, cumin, onion, turmeric, chilli, Kashmiri chilli, cinnamon

May contain CELERY. Allergens are listed in CAPITALS
  • 4 large skinless, boneless chicken thighs
  • 1 small Chinese cabbage
  • 200g radishes
  • 1 bunch of spring onions
  • 4 cheese slices (any type)
  • 3 eggs (any size)
  • 100g mayonnaise
  • 50g tomato puree
  • 100g breadcrumbs (Japanese panko are best)
  • 4 burger buns
  • 100ml vinegar (white wine or cider vinegar is best)
  • 50ml soy sauce (any type)
  • 35g cornflour
  • 60g sugar
  • 750g frozen chips (or make your own)
  • Oil for frying (sunflower or vegetable oil is best)

Product Rating (1):

5/5

Have made everything bar the radish pickle and okonomiyaki. If the quality of the rest of the dishes are anything to go by then they will be just as good! The chicken was beautifully flavoured, the ketchup and brown sauce complimenting it perfectly. The mayo was such as a surprise - incredibly moreish and leaving me wanting more. We used white cabbage instead of Chinese cabbage for the coleslaw - it was still extremely tasty and well received by the whole family. A great spice kit!

Thanks for your lovely review, Kim - it's great to hear how much you've all enjoyed the various components of this fun Japanese fusion kit. We hope you love the okonomiyaki and radish pickle just as much when you get round to making them!

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