Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Cube Steak Katsu with Japanese-Inspired Vegetable Curry
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 748
- Total Fat
- 27 g
- Saturated Fat
- 7 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 20 g
- Sugar
- 10 g
- Protein
- 56 g
- Cholesterol
- 257 mg
- Sodium
- 1432 mg
Inspired by Japanese katsu curry, here we serve crispy panko-coated cube steak over a flavorful vegetable curry made with Japanese curry block. Japanese curry block is a mix of spices and seasonings that contains a roux for thickening and helps to make a fragrant and tasty sauce. We use cube steak, a cut of choice for quick-cooking recipes like chicken-fried steak. Since it is sold already flattened and tenderized, it cooks in just minutes to katsu’s signature crunchy, juicy perfection. Put the meat, vegetables and sauce together with cooked rice and you have a complete meal that’s ready in about 25 minutes.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 748
- Total Fat
- 27 g
- Saturated Fat
- 7 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 20 g
- Sugar
- 10 g
- Protein
- 56 g
- Cholesterol
- 257 mg
- Sodium
- 1432 mg
Ingredients
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Directions
Special equipment:
a deep-fry thermometer- Heat the oil in a large, heavy pot over medium heat. Cook the onion until translucent, about 3 minutes. Add the carrots, turnips, broth, 1/2 teaspoon salt and 2 cups water and bring to a boil. Add the curry block and stir until combined. Lower the heat, cover and simmer, stirring occasionally, until the sauce thickens, about 10 minutes. Set aside to keep warm.
- Put the flour, beaten eggs and panko in 3 separate shallow dishes. Season each with salt and black pepper. Season both sides of the steaks lightly with salt and pepper.
- Coat a steak in the flour, shaking off the excess. Dip it into the eggs, making sure to completely coat, then dip it in the panko to coat. Repeat with the remaining steaks.
- Fill a large cast-iron skillet halfway up the sides with vegetable oil (about 4 cups). Place over medium-high heat until a deep-fry thermometer measures 350 degrees F. When hot, add 2 steaks at a time and fry until deep golden brown, flipping the steaks halfway through, about 3 minutes. Transfer the steaks to a rack set over a sheet tray and sprinkle with salt. Repeat with the remaining steaks, allowing the oil to come back to 350 degrees F before frying again.
- Slice the steaks into 1/4-inch strips. Served the curry spooned over white rice in bowls with a steak sliced on top.
Cook’s Note
Japanese curry blocks can be found in larger supermarkets, online or in grocery stores specializing in Asian ingredients, typically in the sauce aisle. The blocks come in different heat levels, so choose your preference for this recipe.
