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Ingredients
US|METRIC
4 SERVINGS
- 1 cup unsalted butter
- 1 cup all purpose flour
- 1/2 cup curry powder (Japanese)
- 1/2 tsp. cayenne pepper
- 1/2 tsp. cardamom powder
- 1 tsp. fennel powder
- 1 tsp. turmeric powder
- 2 1/2 Tbsp. vegetable oil
- 1 large yellow onion (sliced into ⅓” pieces)
- 5 cloves garlic (finely chopped)
- 1 ginger (” knob of, grated)
- 1 apple (large Fjui, peeled and coarsely grated)
- 1 1/2 lb. boneless, skinless chicken thighs (cut into 1” cubes)
- 1 1/2 Tbsp. honey
- 1 Tbsp. ketchup
- 2 Tbsp. soy sauce
- 5 cups chicken stock
- 2 large carrots (chopped Rangiri style)
- 3 Yukon Gold potatoes (peeled and cut into 1/8ths)
- dashi (Splash of shiro, optional)
- salt (to taste)
- 8 cups short grain rice (cooked)
- 1 lb. pork secreto
- salt
- pepper
- 1 cup all purpose flour
- 1 egg (+ 1 tbsp, 15g water, whisked)
- 1 cup panko breadcrumbs
- 6 cups vegetable (946-1419g oil for frying katsu)
- water (for boiling poached egg)
- white distilled vinegar (Splash of)
- salt (to taste)
- 3 eggs (for poaching)
- 2 cups curry sauce (heated, fully cooked, minus vegetables and meat)
- 3/4 cup unsalted butter
- salt (to taste)
- 1 loaf sourdough (or similar crusty bread)
- chile (Spicy, Crisp)
- shichimi togarashi (Sprinkle of)
- green onion (thinly sliced)
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