

KATSU CURRY
Our HARVEST GOURMET™ PLANT-BASED CUTLET can be used to make well-loved dishes all the more loveable, from Katsu Ramen to a glowing Katsu Curry with sticky rice. It’s easy to prepare. So whether you’re creating sandwiches, salads or satisfying mains, you can serve it quickly and deliciously.
- 1:00 TIME
- 10 Portions
- medium
Method
Submitted by Roman Parkhomets on Thu, 01/21/2021 - 08:23
INGREDIENTS
HARVEST GOURMET™ PLANT-BASED CUTLET 10pcs
Cooked Japanese rice 1kg
Spring cabbage 500g
Japanese curry paste 300g
Carrot 250g
Potato 600g
Onion 1kg
Cooking oil 60ml
Water 1.5lt
- Mince the onions. Cut the potatoes and the carrots into big 2cm dices.
- In a big cooking pot, heat the oil and sweat the minced onions for 10 minutes over medium heat. Add the cut potatoes and carrots and cook for 5 minutes.
- Add the water and bring to a boil. Reduce the heat and cook for 10 minutes.
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Chef's Tip
- Serve with Japanese pickles and ginger.
- You can cook the HARVEST GOURMET™ PLANT-BASED CUTLET in an oven or deep fryer for a good result.