“Tori katsu curry” or chicken cutlet curry

One of the ways to eat curry in Japan is to have a saucy curry served over a sliced cutlet or some other breaded and deep-fried food. It brings some different flavours and textures to the curry.
Contrarily to my previous Japanese curry, I tried here to have smaller pieces of ingredients in the curry to make it more part of the sauce. Even if I served it over rice, this curry sauce would also be great with Udon.

Ingredients for 5 – 6 portions:

  • 5-6 chicken breasts
  • 2 eggs
  • Pickled ginger “juice” (the pickling liquid for pickled ginger)
  • 3 tablespoons of flour
  • 3 tablespoon of corn starch
  • Panko bread crumbs
  • Salt and pepper
  • 3 onions
  • 3 carrots
  • 3 potatoes
  • 1 leek
  • 1 box of curry dices

  1. Butterfly the chicken breasts to have a homogeneous thickness.
  2. Score on both sides to improve the marinating.
  3. Marinate in a mix of pickling juice, salt and pepper while you are making the curry.
  4. Thinly dice the onions. Peel and then grate on the “big holes” grater the carrots and potatoes.
  5. Thinly slice the leek.
  6. Preheat some oil on medium-high heat in a deep pan or a wok and add all the veggies.
  7. Cook while stirring until all the veggies are soft, then add water to cover three times more space than the veggies
  8. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes.
  9. Add the curry cubes and mix until fully dissolved and reduce the heat to low. You can adjust the consistency of the sauce by adding some water if you want it more liquid or by simmering it longer if you prefer it thicker.
  10. Mix the corn starch and the flour.
  11. Preheat some oil in a pan on medium-high heat.
  12. Dip the chicken breasts in floor/starch mix then eggs and finally in panko, and cook it on medium/medium-high heat until golden brown.
  13. When the chicken breasts are cooked, let them rest for 3 minutes then cut it in 1 cm slices.


Experiements, Recipe

Spicy Shrimp Stir-fry Noodles

Shrimp noodles

It was a long time since my last post. I have way to much work in classes and at work so cooking is not really a priority lately but will still try to put some recipe.

Today’s one is an experiment that turned pretty well I must say. It is really spicy but yummy.

Ingredients for 4 servings:

  • 400 gr of noodles (I used nest noodles)
  • 300 gr of Shrimp
  • 2 chili
  • 2 garlic cloves
  • 2 onions
  • 4 carrots
  • 150 gr of Mung bean sprouts
  • Sesame oil
  • 1 tablespoon of fish sauce
  • 1 tablespoon of oyster sauce
  • 2 tablespoons of soy sauce

  1. Start the recipe by preparing all the ingredients:
    1. Slice the onions, the garlic and the chilis
    2. Using a peeler, cut the carrots in very thin slices
    3. Remove the shell from the shrimps  and clean the shrimps
  2. Cook the noodles as indicated on the bag. When ready drain them and leave them in the strainer.
  3. Warm up some sesame oil on high heat in a wok or a big pan.
  4. Add the diced garlic and chili, and cook for 30 seconds.
  5. Add the shrimp and stir-fry it.
  6. When the shrimp start to be golden brown add the onion and the carrot.
  7. Cook for 2-3 minutes and add the oyster sauce, the fish sauce and the bean sprouts
  8. Cook for another minute or until the bean sprouts begin to be softer and add the noodles and the soy sauce.
  9. Mix nicely and it is ready!

Bon appétit!




Idea: “Fish & Fresh” Burger

To inaugurate this section of this blog, I will present an idea of recipe. Since it is an “idea” I did not try it yet, so it will need improvements before I publish it as a real recipe.

I noticed that I never made any fish based burger, so I tried to imagine what kind of fish burger I may like.

First important part of a burger: the patty.
I would make it from saumon, some lemon zest and juice and some chili.
The ingredients should be slightly bend to do the patty. The patty is then rolled in some flour and cooked in a pan with some olive oil on medium-high heat. When the first side is golden brown, flip over the patty reduce the heat to medium pour 10 cl of water, cover it and cook until the patty is perfectly cooked. This way you should have some crispiness while the patty is still juicy.

Second part: the sauce.
The main ingredient would be sour cream or philadelphia cheese, some herbs like chives, diced cucumber and some paprika.
The cream, the herbs and the paprika should be nicely mixed and you add the small dices of cucumber at the end.

Finally, the other ingredients would be some lettuce with a drizzle of lemon juice and some pickled grated carrots.

For the building of the burger(from top to down):

  1. Top bun
  2. Pickled carrots
  3. Lettuce
  4. Sauce
  5. Patty
  6. Bottom bun

I will try to make it one of those days and provide some feedback and ideas of improvement.
If you want to try it, please give me some feedback 😉


Saute veggies and noodles



Yummy with meat or by itself.

Ingredients for 4 persons:

  • 250 gr of noodles (in my case it was Chinese noodles)
  • 1 small zucchini
  • 1 bell pepper
  • 1 carrot
  • 1 onion
  • Sesame oil
  • Fish sauce
  • Soy sauce
  • Optional: Sesame seeds

  1. Slice the onion into thin rings.
  2. Cut the rest of your veggies into thin slices. To make it easier, you can use a peeler to get the slices.
  3. Cook your noodles as specified on the box. When it is ready let it drain.
  4. In a wok, heat up some sesame oil.
  5. Quickly brown the onion on maximum heat. When the onion begins to be translucent add the rest of the veggies.
  6. Mix it while it cooks to prevent the veggies from burning.
  7. When the veggies are nearly ready, add two table spoons of fish sauce. You can add some sesame seeds too.
  8. Let it cook for two minutes and add the noodles and two table spoons of soy sauce.
  9. Mix it nicely, and cook it for two more minutes.

Enjoy =)!


Vietnamese sandwich

Bahn mi


A little bit weird combination but very tasty.

Ingredients for a sandwich:

  • A third of a baguette or a small sandwich baguette.
  • A small carrot
  • Rice vinegar
  • 100 gr of beef
  • Honey
  • Soy sauce
  • Fish sauce (Nam Pla)
  • Red hot chili pepper
  • Lemon
  • Coriander
  • Cucumber
  • Sugar

  1. Grate the carrot and put it in a bowl. Add two table spoon of rice vinegar and let the carrot to pickle.
  2. Cut the beef in thin slices and put it in another bowl.
  3. Add in that bowl a table spoon of honey and a table spoon of soy sauce, and let the beef to marinate one or two hours.
  4. In another bowl, put some minced red hot chili pepper without the seeds, a table spoon of sugar, two table spoons pf fish sauce and the juice of a half of lemon and mix it.
  5. When the beef is nicely marinated, preheat a pan with some olive oil, put the beef on skewers and put it in the pan.
  6. Cut some slices of cucumber.
  7. When the meet is golden brown, cut the baguette, add the meet, the pickled carrot, the sauce, the cucumber slices and finally some coriander.

Bon appétit!


Japanese chicken curry



For stew and curries, the most important is patience.

Ingredients for 3 person:

  • 3 onions
  • 3 carrots
  • 3 potatoes
  • 350 gr of chicken breasts
  • 1 leek
  • Water
  • Japanese curry dice

  1. Cut the onions, carrots, potatoes, leek and chicken into 1 cm pieces.
  2. Heat up some oil in a pan and cook the onions and carrots until the onion starts to be translucent.
  3. Put the cooked onion in a big pot or, as I do, in a wok.
  4. Keep the remaining oil in the pan and use it to quickly cook the leek on a half lower heat.
  5. When the leek starts to be slightly brown add it in the big pot.
  6. Once again keep the oil (if needed add some more) and cook the potatoes on an even lower heat. You want the potatoes to be practically cooked but not golden brown.
  7. Add the potatoes into the big pot.
  8. Finally cook the chicken on a medium-high heat. It should be cooked and slightly golden brown.
  9. Add the chicken in the pot and add water until it practically cover the ingredients.
  10. Put the pot on maximum heat until the water start to boil. Let it boil for 3 minutes and reduce the heat to the minimum.
  11. Add the curry dice, mix and let it simmer. The longer it simmer the better it is!