Everyone I know loves katsu curry, that lovely velvety curry that is one of the most popular dishes in Japan. Traditionally it comes one of three ways, either with rice, served over noodles, or as a filling in a pasty, a kind of curry pastry. It is pretty much always meat-based with the use of either chicken or pork and always breaded.
The version I have written here is vegetarian and uses the hearty and versatile cauliflower, which is full of antioxidants and vitamins, including B6 and C, and includes fiber which assists with weight loss and digestion. Cauliflower works perfectly as a steak as long as you cut through the root, as I have done. The florets can also be used to add texture and form a more chunky presentation.
In Japan, katsu is most often served with mixed pickles (fukujinzuki) or pickled spring onions (rakkyo). I have used fresh spring onions, which adds freshness and crispness to the final dish.
Tips from Chef Spencer Westcott
- An immersion blender is a great addition to any kitchen. It comes in handy for finishing sauces and making the silky smooth or making fresh mayonnaise or even pesto.
- Never blend hot sauces in a sealed kitchen or bar blender. The steam is unable to escape and you will end up with more sauce covering you and your kitchen than you will in the actual blender.
- The cauliflower can be shallow fried, sprayed with oil, or oven-roasted to cut down on the oil, but the overall presentation will differ.