Japanese Chicken Katsu Curry Recipe with Panda Bear Onigiri

November 23, 2020Van
Blog post

Prep time: 25 minutes

Cook time: 30 minutes

Serves: 6

Katsu Curry is one of my family’s favorite meals, so I make this pretty often.  If I have extra time, I’ll make cute panda bear onigiri for my kids, they just love it!   It’s an easy recipe, but you do have to be good at multi-tasking to get everything ready in a timely manner. Read over the whole recipe, even though they are listed in different steps, to get everything done at once  you have to cook the curry,  katsu, and prepare the onigiri at the same time.

You can use any Japanese Curry Mix of your choice, my favorite is  S&B Golden Curry and luckily it’s widely distributed in the U.S., so it’s pretty easy to find this box at any grocery store.
Japanese Chicken Katsu Curry Recipe with Panda Bear Onigiri

I’ve had this panda onigiri mold set (order here) for quite sometime, but I only figured out recently to get the face shapes to punch out cleanly, you have to toast the nori sheet for about 30 seconds. Even then, you’ll most likely have trouble with the mouth coming out cleanly – so be prepared to cut out extras.
Japanese Chicken Katsu Curry Recipe with Panda Bear Onigiri

Japanese Chicken Katsu Curry Recipe with Panda Bear Onigiri

If you want to cut the carrot slices into cute shapes, you can use this vegetable cutter set (order here)
Japanese Chicken Katsu Curry Recipe with Panda Bear Onigiri

Fukujinzuke (Japanese pickled vegetables) is typically served with Japanese Curry, you can find it in the refrigerated section at any Japanese market, H-Mart also carries this.
Japanese Chicken Katsu Curry Recipe with Panda Bear Onigiri

Japanese Chicken Katsu Curry Recipe with Panda Bear Onigiri

Japanese Chicken Katsu Curry Recipe with Panda Bear Onigiri

I cut the Fukujinzuke into triangle shapes for the flowers and used parsley stems as the flower stems
Japanese Chicken Katsu Curry Recipe with Panda Bear Onigiri

Japanese Chicken Katsu Curry Recipe with Panda Bear Onigiri

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Print Recipe

Japanese Chicken Katsu Curry Recipe with Panda Bear Onigiri

  • Prep time: 25 minutes
  • Cook time: 30 minutes
  • Serves: 6

Ingredients

Curry

  • 7.8 oz Package of S&B Golden Curry Sauce Mix
  • 1 Large Onion, diced
  • 3 Medium sized Potatoes, peeled and cut into ¾ inch squares
  • 3 Carrots, peeled and cut into ⅓ inch slices
  • 1 Tablespoon Vegetable Oil
  • 6 Servings Cooked Short Grain Rice
  • Nori / Roasted Seaweed Sheet
  • Panda Onigiri Mold Set
  • Fukujinzuke (Japanese pickled vegetables)
  • 2 Teaspoons Apricot or Fig Jam, (optional)
  • 1 Teaspoon Soy Sauce, (optional)
  • 1 Teaspoon Tonkatsu Sauce, (optional)

Chicken Katsu

  • 3 Chicken Breasts, slice the chicken breast pieces in half widthwise so you have 6 thin chicken breasts
  • ½ Cup All Purpose Flour
  • 2 Cups Panko Bread Crumbs
  • 2 Eggs
  • Sea Salt
  • Frying Oil

Method

  • 1)

    In a large pot, add 1 Tablespoon of Vegetable Oil and heat on medium low. Add the diced onion and sauté until they are soft, about 5 minutes. Add carrots, potatoes, and 6 Cups of water to your pot and turn the heat to high. Add in the Soy Sauce, Tonkatsu Sauce and Apricot Jam – these are optional, but really enhance the flavor of the curry. Stir well, once it starts to boil, turn your heat down low so it’s at a simmer.

  • 2)

    Cook until the potatoes and carrots are tender to your liking, it usually takes about 20 minutes for me, but cooking time will vary depending on your heat setting and size of the carrots and potatoes, so start checking at around 10 minutes. After your veggies are tender, break up the S&B Golden Curry Sauce Mix (it’s comes in two square blocks and you break each piece into 4 small blocks) and add it to your pot. Constantly stir until the blocks are completed melted, this usually takes about 5 minutes. Your curry will be very thick now.

  • 3)

    Lightly sprinkle some sea salt over the chicken breast and dredge each piece in the flour, shake off the excess flour. Whisk 2 eggs in a large bowl very well. Dip the floured chicken breasts into the egg and then coat each piece well with Panko Bread Crumbs.

  • 4)

    Heat up 2-3 inches of frying oil in a large pot to 360°F. You should monitor oil temp using a deep fry thermometer. Depending on the size of your pot, fry 1-3 chicken breasts at a time until they are golden brown (don’t overcrowd the pot). Wait until the temperature goes back to 360°F before frying the next batch.

  • 5)

    Place the nori into a toaster oven and toast for about 30 seconds. Use the panda nori cutter to punch out the shapes for the panda face. Dip the onigiri mold into water, this helps prevent the rice from sticking to it, place rice into the mold and press down firmly, remove from mold and add the face shapes onto the onigiri, you can use chopsticks or tweezer to help you hold the nori shapes. Dampen your hands with water to compress and shape the rice to make the bear arms.  Plate the onigiri with the curry and katsu. Enjoy!

Notes

 










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