Katsu Curry Bowl with Pickles

Instructions

1. Prepare Curry Sauce

   15 min hands-on10 min waiting

   • Preheat oven to 200°C (392°F).
   • Dice carrots into cubes, chop onions, and mince garlic and ginger.
   • Heat olive oil in a large pot over medium heat.
   • Sauté carrots and onions until softened.
   • Add garlic and ginger, cook until fragrant.
   • Sprinkle curry and chili powder, stir to toast spices.
   • Add flour, stir to coat vegetables, cook to remove raw taste.
   • Gradually whisk in vegetable broth, scrape bottom of pan.
   • Stir in soy sauce and sugar, simmer sauce.
   • Puree sauce until smooth, adjust consistency if needed.

2. Make Quick Pickles

   10 min hands-on20 min waiting

   • Peel and cut carrots into matchsticks.
   • Slice cucumber and radishes into matchsticks.
   • Combine vegetables with rice vinegar, sesame seeds, sugar, and salt.
   • Toss and let marinate.

3. Cook Rice

   2 min hands-on18 min waiting

   • Cook rice according to package instructions.
   • Fluff rice with a fork and keep warm.

4. Bake Vegetarian Fillets

   2 min hands-on15 min waiting

   • Place fillets on a baking tray, brush with olive oil.
   • Season with salt and pepper.
   • Bake in preheated oven until heated through and golden.

5. Assemble Dish

   5 min hands-on

   • Slice baked fillets into strips.
   • Plate rice on serving dishes.
   • Arrange fillet slices on top, drizzle with curry sauce.
   • Add quick pickled vegetables on the side.
   • Garnish with sesame seeds if desired.
   • Cooking tips:
   • Use fresh ginger and garlic for the most robust flavor in your curry sauce.
   • Toast the sesame seeds briefly in a dry pan before adding them to the pickles to enhance their nutty aroma.
   • For extra heat, sprinkle a pinch of chili flakes over the curry before serving.
   • If you prefer a chunkier sauce, partially blend the curry mixture instead of pureeing it completely.