An authentic CRISPY katsu curry recipe (カツカレー) !! It tastes exactly like the golden curry but without the MSG! I'm sensitive to it so I get stomach pain after :(

🌱Curry Roux:
- 5 tbsp vegetable oil (vegan butter doesn't work, most people use canola as it is a neutral oil but I used olive and it had no olive flavour at all)
- 8 tbsp flour (can do gf)
- 3 tbsp curry powder (I used s&b oriental curry powder)
- 1/2 tsp each of salt, garlic powder, onion powder, brown sugar

*store in the fridge for other recipes like curry udon/curry ramen!

🌱Katsu Tofu:
- firm-ish tofu (I used momen)
- sesame oil + soy sauce + garlic powder
- 3/4 cup panko breadcrumbs + 1tbsp olive oil + 1 tbsp garlic powder, 1 tsp salt, 1/2 tsp white pepper, 1 tsp onion powder
- almond milk (or any type)
- flour (can be gf)

Bake katsu for 10-20min at 200 degrees OR panfry with some olive oil in the bottom of a pan (quicker but more oily).

🌱Curry (serves 2):
- 1/2 onion
- 3 cloves garlic
- 1 carrot
- 2 potatoes peeled
- olive oil
- veg stock
- ~1tbsp roux
- 1 tsp salt
- 1 tbsp brown sugar
- hint of soy sauce and ketchup if you want (1-2 tsp each?)

If you want an authentic japanese curry just use carrot, onion, garlic, and potato for the veggies as this is what we eat in japan! If you add other veggies it becomes like a fusion dish (imo other veggies don't suit this curry at all).