“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.


Trip to Japan

Japan: Week 4


So already week 4!

The week started perfectly with a holiday on Monday, so it was a 3 days week-end yeah!
I didn’t do much on Monday, mainly tidying and housework… But I did an experiment that was a total “Meeeh!”: Stir-fried udon with shrimps and veggies. Not worth writing a recipe about it.

Tuesday was Ramen day at the usual restaurant. Quite simple ramen but still very good. And I love those blanched veggies and those sweet beans. I don’t really remember what I did for dinner but I think it was fish with rice. And then Ice cream!!!

On Wednesday, first time having Japanese curry not made by me =D It is more chunky than mine but the flavor was quite close. Just delicious. And it was served with a salad that had a lovely creamy sesame dressing. Lovely! And for dinner … hum … I don’t really remember this week >.< But I guess nothing worth remembering.


I think I looked a little bit stupid on Thursday. There were Karaage for lunch — chicken Karaage — and it was so juicy and I guess quite marinated that I thought it was pork. But it even had this “Pork fat” flavor >.< So one of my teammate corrected me when I told somebody that we had prok Karaage. But it was really delicious. And I was quite surprised by the side dishes. First a pickled cucumber salad with surimi — sound weird I know — that tasted AMAZING. Then a small “salad” that seemed to be slightly stir-fried. Very good too.

For dinner I made my easy “Shashlik” recipe and then wrote it on the blog.

Friday equal Seminar Day. Had two seminars that day, first one on “Multi Echo fMRI” and the second about “Transcranial direct-current stimulation”. Yeah, trying to learn as much as I can while here. The first one was during lunch, so got some take-away Katsu that I told about the first week. That egg mayo sauce really intrigues me.

For dinner I decided to try another marinade for chicken. Actually I put it to marinate a day before. It was quite good — sesame oil, soy sauce, paprika, chili powder and garam masala — but I think it will be better to marinate it and then batter it and deep-fry it. So will do that and see which is the best and then write the recipe here.

In the end was still quite hungry so went to the convenience store and got some Karaage with some weird salty sauce that tasted quite good.

Finally the week-end. I know it was a 4 days week but I felt quite tired all the week long — even more now. So I had to fetch some delivery from the post office, so decided to walk to the Ibaraki post office. It took me about 30 minutes but it was a nice morning walk. Then I went to do my shopping — another 30 minutes walk — but it was a quite nice weather so it was good. Bought some food for the week and all the ingredients for a Burger Party at my place with my team, so took the monorail to go home. I still struggled to get home with my hands full of bags. But the reward was worth it: I got myself a big set of sushi for lunch. SOOOO good! Just didn’t like the shiso leaf that they add in the scallops sushi.

I got some Takoyaki too but squashed the box, so no picture. There were nice but I still don’t fully get the fact that it has some liquid batter in the middle.

Today — Sunday — I am feeling very tired, don’t know why so mainly stayed home. Had some Salmon filet that I cut into Sashimi and had it with some rice for lunch. Then managed to motivate myself to go outside — it was raining >.< — and walked to the shop to get the burger buns that I couldn’t by the day before. Got some vodka at the same time :D. Then came home and had some cabbage salad and an experimental fried rice. Nothing worth picturing ^^.

So will go to sleep early, and see you next week 😉


Thaï Red Curry with Duck

Red Curry

You can replace duck with chicken, it works almost as well.

Ingredients for 4 portions:

  • 2 onions
  • 2 zucchinis
  • 4 duck fillets (or chicken breast)
  • A pineapple
  • 500 ml of coconut milk
  • Red curry paste
  • Lime leaves

  1. Dice the onions, cut the zucchinis in two length-wise and slice each side, dice the pineapple and cut the lime leaves in two or three.
  2. Sear the duck fillets in a pan on a high heat staring by the skin side.
  3. Preheat your oven at 180°C with a grid and a tray with water. When the duck fillets is seared on all sides, cook it on the grid in the oven for 20-30 minutes (depending how you like it). When it is ready, let the duck rest and cool down for 5-10 minutes.
  4. In a big pan cook on middle heat the onions with some oil and a teaspoon of red curry paste.
  5. When the onions start to be translucent, add the zucchinis.
  6. Cook for 4 minutes and add the pineapple.
  7. Cook for another 4 minutes and add the coconut milk, the lime leaves and 2,5 tablespoons of red curry paste.
  8. Simmer until the duck is ready.
  9. Slice the duck and add it to the curry.
  10. Finally serve on some rice.

Bon appétit!


Thaï Green Curry with Chicken


Lately I’m in a mood for Thaï food, I don’t know why.

on the picture you have my attempt of this dish, but I will give you my girlfriend’s recipe that is way better.


  • 12 okras
  • 10 baby corns
  • 6-7 Thaï eggplants
  • 4 Chinese long beans
  • 2 cloves of garlic
  • 4 lime leaves
  • 2 lemongrass stick
  • A piece of galangal
  • 1 big onion
  • 4 chicken breast
  • 150gr of Thaï green curry paste
  • 700ml of coconut milk
  • 150gr of mange-tout
  • 1 tablespoon of fish sauce

  1. Wash and cut in bite size pieces the okras, baby corns, eggplants, long beans. Slice the onion and cut in two the mange-touts.
  2. Dice the chicken breast in bite size pieces.
  3. Crush the garlic, do some incisions on the lemongrass and cut the galangal in two.
  4. Fry the onion in a pan on a medium high heat with a little bit of the curry paste.
  5. Add the chicken and the fish sauce and stir fry on high heat.
  6. Steam the okras, eggplants and the long beans and start to cook the rice.
  7. Add to the pan the baby corns, the mange-touts and the garlic and cook for a couple of minutes.
  8. Add the coconut milk, green curry paste, the galangal, the lemongrass and the crushed lime leaves and reduce heat to medium low. Simmer for 5 to 10 minutes.
  9. When the steamed veggies are ready, add them in the pan.
  10. Simmer for 5 more minutes. Depending of the preferred consistency, add some water.

It is great with some long rice.

Bon appétit!


Chicken-curry sandwich


We had some roasted chicken and bread leftovers after a big family dinner so I used it for my favorite leftover sandwich.

Ingredients for a sandwich:

  • Chicken (roasted or grilled are the best for it)
  • Mayonnaise
  • 2 slices of bread
  • Lettuce
  • Tomato
  • Curry
  • Optional:
    • Mustard
    • Chili or cayenne pepper

  1. Slice the chicken in small pieces.
  2. In a bowl, mix the chicken slices, two tablespoons of mayonnaise and some curry. You can also add some mustard or chili to make it spicier.
  3. Grill the bread slices.
  4. Slice the lettuce and the tomato
  5. Build the sandwich (from bottom to top):
    1. Bread
    2. Chicken-Mayonnaise mix
    3. Tomato
    4. Lettuce
    5. Bread

Bon appétit!



Curry japonais au poulet


English Version

Pour le curry, la réussite dépend de votre patience.

Ingrédients pour 3 personnes:

  • 3 oignons
  • 3 carottes
  • 3 pommes de terre
  • 350 gr de poitrine de poulet
  • 1 poireau
  • De l’eau
  • Un dé de curry japonais

  1. Coupez les oignons, les carottes, les pommes de terre, le poireau et le poulet en morceaux d’environs 1 cm.
  2. Mettez de l’huile à chauffer dans une poêle et faites revenir les oignons et les carottes jusqu’à ce que les oignons commencent à devenir transparents.
  3. Mettez les oignons et carottes cuits dans une grosse casserole ou dans un wok.
  4. Gardez l’huile de cuisson et si besoin ajoutez en, réduisez le feu de moitié et cuisez rapidement les morceaux de poireau pour qu’ils commencent tout juste à dorer. Mettez les ensuite avec les oignons et les carottes.
  5. Réduisez encore un peu le feu, et faites cuire les morceaux de pommes de terre. Je préfère les cuire à feu doux afin qu’ils ne dore pas. Quand ils sont pratiquement prêts, mette les avec le reste.
  6. Enfin, dorez le poulet à feu moyen et dès qu’ils commencent à être cuits, mettez les avec le reste.
  7. Ajoutez de l’eau dans votre casserole ou wok afin de recouvrir vos ingrédients et portez à ébullition.
  8. Laissez mijoter une dizaine de minutes puis ajoutez le dé de curry japonais.
  9. Réduisez le feu au minimum et laissez mijoter au moins une demi-heure. Plus vous laissez mijoter et meilleur sera le curry. Personnellement, je préfère laisser mijoter 4 heures en remuant de temps à autres.



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!