r/asianeats

Resturant.
Flavors of Qinghai and Gansu

This home-cooked classic perfectly pairs the snap of fresh long beans with incredibly tender, juicy beef.
Packed with bold flavor and authentic flair, it is the ultimate companion to a warm bowl of rice. 🥘

I added beef sausage to my fried rice.

This is no doubt the best pimped-up instant noodles I’ve made so far. The marinade had so much flavour, and once the chicken was marinated and oven-baked, it tasted next level.

It was almost like having two amazing meals on one plate. 

Ingredients:

For the Katsu

2 boneless chicken breasts (or pork cutlets)

Salt and black pepper

½ cup all-purpose flour

1 egg, beaten

1 cup panko breadcrumbs

Oil for frying

For the Curry:

1 tbsp vegetable oil

1 onion, sliced

1 carrot, diced

2 medium potatoes, diced

2 cloves garlic, minced

1 tsp grated ginger

500 ml chicken stock (or water)

2–3 Japanese curry roux cubes (or 2 tbsp Japanese curry powder + 1 tbsp flour + 1 tbsp butter)

1 tbsp soy sauce

1 tsp honey (optional)

1 tsp ketchup (optional)

To Serve

Steamed Japanese short-grain rice

Pickled ginger or pickled radish (optional)

Instructions:

Season the chicken with salt and pepper.

Coat it in flour, then beaten egg, then panko breadcrumbs.

Deep-fry at 170–175°C for 6–8 minutes until golden brown and cooked through. Let it rest for 2 minutes, then slice.

In another pot, sauté the onion until soft.

Add garlic and ginger; cook for 1 minute.

Add the carrots and potatoes, then pour in the stock.

Simmer for 15–20 minutes until the vegetables are tender.

Stir in the curry roux (or curry powder mixture), soy sauce, honey, and ketchup. Simmer for another 5–10 minutes until thick and smooth.

Serve the curry over steamed rice and place the sliced crispy katsu on top.

This is the kind of dish you’d find at the Korean BBQ restaurants in Korea. The marinade has a deep, rich flavour that makes this dish truly special.