Tuesday, 12 February 2013

Katsu Vegetable with Soba Noodles and a review of Adelaide's Katsumoto

It's not hard to do a good katsu curry; but there is a difference between the good and the excellent. Katsumoto's falls in the latter. Crisp, crunchy panko-crumbed pork sitting atop perfectly steamed sushi rice, alongside a steaming golden sea of curry sauce, garnished with bright pink morsels of pickled ginger and a boiled egg. The curry sauce is housemade - you can tell by the rich thickness of the sauce and the not-quite-entirely puréed chunks of vegetables swimming throughout.

gay's arcade, adelaide, japanese, katsu, curry, rundle mall, katsumoto


Katsumoto is tucked away in Adelaide Arcade and is easy to pick from the Japanese banners that line the outside of the store. The popularity of the place is obvious from the exclamation of one suit-wearing customer - 'there's tables free!' she utters with a look of delighted shock.

For our recipe, I thought I'd share one of my favourite recipes for a weeknight meal. It is very easy, very basic - easy to whip up with leftovers from the fridge.

Katsu Meat/Vegetable with Soba Noodles

Katsu Vegetables
1/2 cup flour seasoned with salt and pepper
2 eggs
1 cup (perhaps more) Japanese Panko breadcrumbs
oil, for frying
Vegetables or meat of your choice. Experiment! I haven't found anything that doesn't work. I mostly use:
carrots
broccoli
pumpkin or sweet potato slices or cubes

or whatever else I have in the fridge.

Place the flour, eggs and breadcrumbs into three separate bowls. Beat the egg. Chop the vegetables and/or meat into large chunks, and roll in the flour, then eggs, then coat with the breadcrumbs. Fry in the heated oil until golden brown (or for meat, until golden and cooked through.)


Green Tea Soba Noodles

1 packet of Green Tea Soba Noodles
2 tablespoons low-sodium soy sauce
2 tablespoons sesame oil

Cook 2 serves of the Green Tea noodles in boiling water for a few minutes until cooked. Drain.

Place 1 tablespoon sesame oil and one tablespoon soy sauce in each of the bowl. Place half of the noodles in each bowl and stir to coat with the sauce.

 Serve the vegetables sitting atop the noodles with a little more soy sauce drizzled on top, or in the centre of the table for diners to select at their discretion - perhaps with a little japanese mayo!


Katsumoto on Urbanspoon