[2 - 2] Thai setlist just released their top
[2 - 4] dishes of the world for 2022 and the
[4 - 6] Japanese Curry took it out now I
[6 - 7] absolutely love a Japanese Curry it's
[7 - 9] super easy to make a few different
[9 - 10] versions but let's make one and see if
[10 - 12] it lives up to the hike so this is what
[12 - 13] you're going to need and one of the
[13 - 15] reasons this thing is so easy to make
[15 - 17] are these things now don't turn your
[17 - 18] nose up with these these things are
[18 - 21] amazing these are mild a medium hot and
[21 - 23] a hot one I like the medium hot so we're
[23 - 24] going to need one of these and then
[24 - 26] classic kind of a compliments carrot
[26 - 27] onion I like to put Apple in it and
[27 - 29] potatoes spring onions and then we're
[29 - 31] gonna need chicken breasts some Panko
[31 - 33] and some flour and eggs because we're
[33 - 35] going to do like a chicken katsu style
[35 - 36] Curry so first things first let's get
[36 - 38] our curry sauce just simmering away and
[38 - 40] then we'll make our chicken katsu let's
[40 - 42] go all right let's get these veggies cut
[42 - 45] peel our onions and I like to keep it in
[45 - 48] relatively large chunks so about that
[49 - 52] Superior carrots and then into sort of
[52 - 55] Half Moon shapes potato into a decent
[61 - 61] and the Apple now you're going to get a
[61 - 63] bowl of water ready for that because you
[63 - 65] don't want it to go Brown
[65 - 66] and optionally just a touch of vinegar
[66 - 70] puts the acid up stops the moisturizing
[70 - 75] take the core out half again
[76 - 76] all right it's time to get our sauce
[76 - 79] going so in a pot a little bit of high
[79 - 82] temp oil so I'm using grape seed so
[82 - 84] first up onions in a little seed in the
[84 - 87] salt carrots and just work those around
[90 - 92] foreign you're not looking for any color here
[92 - 95] you're not looking for any color here we're just looking to sweat these down
[95 - 98] just starting to get a bit of color so
[98 - 102] in we go with the chicken stock
[105 - 105] and now in with the potatoes and we're
[105 - 106] just going to simmer this until all this
[106 - 109] veg is just cooked
[109 - 110] while that's simmering I'm going to get
[110 - 112] a cast iron pan on now we're just going
[112 - 114] to fill that up with just over a
[114 - 116] centimeter of oil for frying so for the
[116 - 118] chicken katsu pretty simple we're just
[118 - 120] gonna butterfly this chicken and then
[120 - 122] we're gonna crumb it really additionally
[122 - 125] flour egg Panko and fry it off so take
[125 - 126] your chicken breast so we're just going
[126 - 128] to Butterfly it open so run your knife
[128 - 131] in right into the center carefully
[131 - 134] take it open all the way through and
[134 - 137] you'll get two nice chicken cutlets and
[137 - 138] don't be an idiot like me and always put
[138 - 140] something underneath your board so
[140 - 143] classic panko flour
[145 - 149] eggs give them a whisk
[150 - 150] save the eggshell and that's why you
[150 - 153] crack on a flat surface
[155 - 157] all right we're going to season our
[159 - 160] chicken and then anytime you're breading or
[160 - 162] and then anytime you're breading or growing anything remember one wet hand
[162 - 165] one dry hand so wet hand into the flower
[168 - 171] now that it's dry you use your dry hands
[171 - 173] shake off any excess
[173 - 177] wet hands into the egg
[179 - 179] let it drain off a bit pick up some
[179 - 182] panko with the other hand
[190 - 190] press that panko on you want it
[190 - 199] completely covered
[200 - 200] all right so the carrots and potatoes
[200 - 201] have been cooking for about 15 minutes
[201 - 204] now and they're they're kind of 80 done
[204 - 207] now we're going to add the Apple
[207 - 209] once this comes back up to the boil
[209 - 210] we'll add our curry paste and then we
[210 - 214] can start frying our chicken
[216 - 216] all right time to add the magic
[216 - 218] now it looks like chocolate but it's not
[218 - 220] just break it up into the five pieces
[220 - 222] spread it out evenly in your sauce and
[222 - 224] then start to stir it through now this
[224 - 226] is obviously going to flavor this with
[226 - 227] the curry but it's also going to thicken
[227 - 229] your stock so if it does get too thick
[229 - 230] you can't always add a little bit more
[231 - 232] to get it to the consistency that you
[232 - 234] want but you kind of you do want a
[234 - 236] pretty thick curry sauce here
[236 - 238] so from this point this is probably only
[238 - 240] going to take about 10 more minutes once
[240 - 241] it's like nicely Incorporated the
[241 - 243] potatoes are perfectly cooked and your
[243 - 245] carrots are nice and tender so at this
[245 - 246] point we're going to start cooking our
[246 - 248] chicken so we've got our oil here it's
[248 - 251] at about 100 it is at 170 degrees very
[251 - 253] carefully laying away from ourselves
[253 - 256] we're going to add our chicken
[256 - 258] just give it a little move just to make
[258 - 262] sure it hasn't stuck to the bottom
[270 - 270] it's pretty cool doesn't need any salt
[270 - 275] that's lovely
[277 - 277] so we're just looking for a nice and
[277 - 278] golden brown on the outside and given
[278 - 280] that they're relatively thin you can
[280 - 281] pretty much guarantee that once it's
[281 - 283] golden brown the outside it should be
[283 - 285] cooked all the way through
[285 - 286] so this is the sort of consistency
[286 - 289] you're looking with with that sauce nice
[289 - 291] and viscosic and thick
[291 - 293] the only lumps in here should be the
[298 - 298] spring onions sliced nice and thin you
[298 - 300] could also use some pickled radish in
[300 - 302] Japan they often serve this fish with
[302 - 304] pickled radish
[304 - 306] and then I always like to mix together
[306 - 308] the whites and greens
[308 - 310] onto the wire rack
[310 - 313] and then straight away season it with
[313 - 316] some flaky sea salt time to serve up
[316 - 319] so then here we've just got some steamed
[319 - 322] short grain rice we'll keep that nice
[322 - 324] and light and fluffy
[324 - 327] all right to start rice on one side
[327 - 331] Curry on the other side
[345 - 345] and there we go Japanese Curry let's see
[345 - 352] if this really is the best dish of 2022.
[355 - 355] pretty much every one of my Japanese
[355 - 357] mates has said this was their favorite
[357 - 359] dish growing up and I see why it's
[359 - 361] absolutely delicious it's so comforting
[361 - 365] the crispy chicken the silky sauce the
[365 - 367] rice to mop it all up absolutely
[367 - 368] delicious I think it definitely deserves
[368 - 370] its place at the top of that list thanks
[370 - 372] for watching Legends like this video if
[372 - 373] you've got anything from it subscribe if
[373 - 374] you're not and definitely give this one
[374 - 376] a go it's absolutely delicious we'll see
[376 - 380] you next week for another video peace