Made from


  • 1 chicken cutlet per person
  • For the curry sauce:
  • 2 tbsp rapeseed oil
  • 1 onion, roughly chopped
  • 1 small carrot, chopped
  • 1 celery stick, chopped
  • 2 garlic cloves, finely chopped
  • 1 thumb of ginger, grated
  • 2tbsp curry powder (A mix of ground turmeric, cumin, coriander, cardamom, cloves, chilli powder and black pepper)
  • 1 tbsp tomato purée
  • 1tbsp plain flour
  • 400ml fresh chicken or vegetable stock
  • 1tbsp rice wine vinegar
  • 2tsp mirin
  • 1-2tbsp honey, depending on sweetness
  • 1 tbsp soy sauce
  • 1 fresh bay leaf

  • 2tbsp hijiki seaweed. Soaked in 700 ml boiling water for ten minutes
  • 320g Japanese rice
  • A dash of rice vinegar

Homestyle Katsu with healthy umami seaweed rice


Make the sauce by heating the oil in a large pan and gently sautéing the onion until soft and translucent. Add the carrot, celery, garlic and ginger and cook for five minutes until soft.

Stir in the curry powder, season well and add the tomato purée. Cook for a couple of minutes. Add the flour and stir well. This will thicken the sauce.

Pour in the stock and bay leaf, bring to the boil and simmer for ten to fifteen minutes, until thickened. Add the honey, vinegar, mirin and soy sauce and check for balance. It should be slightly fruity with a little tang. Keep warm.

Cook the rice in the Hijiki water, having removed the seaweed. When ready, stir through the seaweed and adjust the seasoning.

Cook the chicken according to the instructions and serve sliced with the rice and sauce.

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