How to Make Japanese Katsukare | Pork Cutlet Curry | カツカレ 

I was worried you stopped making videos all together. Thank goodness.

Where has this guy been all my life?? Turns out I can cook good food after all... Thank you for teaching me so much, Adam. I'll always be keen for the next lesson.

I love that you give us easy prepackaged options, rather than making us feel like we need to do everything homemade. Sometimes you really don't have the time or energy. Great video as always!

Hi I am Japanese who living in the UK. His recipes is very great!! Really the same with Japanese recipes!!!

These videos are always so strangely calming and beautiful. How does it make me hungry AND sleepy at the same time?

He's so wholesome. Like, why do his videos make me wanna cry?!

I have to say I'm thrilled seeing a pro chef use instant curry. :)

that smile at the end while eating.... perfect

I am a big Japanese curry fan and i long dreamt of learning how to prepare it. This one is so simple, so easy to prepare and yet so delicious for sure. The curry that you used here is exactly what i have in the pantry. Thank you so much and more power to your show.

Hi Adam. Congratulations for your videos. As a child of German parent, born in Indonesia and grown up in Japan my soul is south east asian, my hard is Spanish as I’m married to beautiful Spanish woman and talented cook. But when it comes to south East Asian and Chinese food I like to take the challenge in the kitchen and guide me trough the cooking with flavour memories from the very beginning to my childhood. Since I have been traveling for many years trough Asia, enjoying work, cultures, people, traveling and smells/flavours/sensations. We have at least 3 to 4 Asian dishes a week. I started following you since your japan food travel videos, congratulations for them and also for these recent videos, in which you always shows some secret of the Asian food during cooking. I will keep on following you and recommend you in the network.

S&B Curry is soooooooo good. My Japanese Mother-in-Law introduced me to it and I was instantly hooked!

Our main man Adam is back! Glad to see you back, Adam! I've missed you and your videos so much; they're so relaxing to watch and listen to.

I love how serene your videos are. Really helps absorbing information a lot easier. Brill video

I just finished a curry today and then this hits! It's a sign I have to make tonkatsu as well. Katsu-kare is one of my favorite dishes and I'm happy you covered it.

another instant curry chef, well done on your career

I literally made this for the first time two days ago, and my wife freakin' loved it! I mean, I've been making Japanese curry and rice and - separately - Japanese-style cutlets since college, but had never thought to put them together like they do in Japan until the other day. Now, this video is out. #greatminds

Glad you are back in the kitchen!

How to make 'panko breadcrumbs' by yourself: 1. Freeze some slices of plain bread 2. Use a grater to make them into small fragments

just in time, I was wondering earlier for a new video from Adam :D

Hi thank you for sharing it was easy to make it.i will try tomorrow ,I love your cooking videos.

That hammered saucepan is amazingly beautiful! Almost as beautiful as you, my good man!

My god that looks easy, especially using the curry roux! I reckon I could even get the man to try it and just tell him it's a "Japanese Schnitzel".

This channel is a goldmine. Great stuff.

Would have been nice to have that link in description for the previous video. Looks really good and now I want to make some.

Adam is simply great,

I have been using Golden Curry for years and it always taste amazing and is extremely easy to make!

I should really stop watching your videos at night when I'm hungry 😂

I miss your videos! We need more!

Watching this before sleeping... thanks now I am hungry again

For Katsu curry you may want a thinner tonkatsu so you can cut the tonkatsu with your spoon. As for using curry roux the fast way to dissolve it in the water is to shred them with a knife to make it into thin shreds. You may also want to use soup stock instead of just water to make the curry more tastier.

Love this we have this dish all the time

HE'S BACK

Lovely dish Chef, thank you for sharing.

You make the best videos! Thank you for your content!

nice to see you @ the sushi shop the other day..... hope you had a great meal

Wow! Amazing.. now I know many thanks for sharing❤️👍

YESSSSSS NEW ADAM LIAW VIDEO!!!!!!!!!

thankyou mate ... been cooking your receipes for my wife .. Cheers Kevin from northern Thailand

now that's the first time I've seen u eating the food that u cooked lol. I wish you'd do it often and explain the flavors. Nice video btw.

Snowboarding in Hokkaido is actually where I fell in love with Katsu-Kare 🤣 (shout out to Rusutsu Resort) Makes the best lunch break in the mountains!! thank you so much for this video!

Despite the fact that pork Katsu is definitely the mainstream for Katsu Curry in Japan, people outside of the country seem to prefer chicken Katsu somehow and I find it very interesting how people adapt one dish to fit their own taste.

So... its a Schnitzel? Mindblowing.

All your recipes look sooo good, you became one of my favorite channels so fast! Can you make a video on Hayashi raisu someday?

Great to see you! Thank you for another fabulous video💜

Katsukare! I already hit like button before youtube renders this video.

Keep up the great work Adam!

Your the man Adam! Thankyou

Dude I thought you abandoned us! I missed you!

I feel like Im watching a movie but Im learning how to cook 😁 I really love katsukare. I maybe doing this one of theses days. 🥰 Thanks! - New Subscriber 😇

There’s a reason why you need to follow the instructions on the curry roux package. You need aromatics (from your onions & carrot) and meat stock to give the curry sauce body (“kokumi”) and umami. If you want a shortcut, at least add some chicken / beef bouillon instead of just plain water.

Great stuff man. Keep up the great work!

I use that Golden 🥘 stuff all the ⌚. The best curry. 😋

I subscribe because you always smiling.

AHH thank you SO much for trying your food on camera! You never do and it drives me insane

Your the man Adam!

S&B curry is life!

More Dumpling School please! 🥟❤️🧡💛💚💜💙

Looks good, thanks for sharing😄👍

Very nice! 😊🤙🏼👏🏼

great video! Btw, it's カツカレー (Katsu Curry), not Katsukare!

美味そうなカツカレーだ。 これはイギリスのkatsukareではなく本当のカツカレー(pork cutlet curry)だ。 It looks like a delicious pork cutlet curry. This is not British katsukare, but real pork cutlet curry.

I’ve been doing this all wrong....pounding the pork thin and double panko. Gonna try your way. I always have the curry blocks in my cupboard.

I suggest you to wait at least 5 minutes after the breading, to let the flour hydrate and the panko to settle in the egg. Doing this will ensure that the breading won’t lose pieces in the oil when frying

YES ADAMS BACK

Looks so yummy!

Thanks. I’ll try it out soon

So beautiful. Must have.

That's one of my favourite dishes

Fabulous as always,regards

Adam, when the knife cut through the breadcrumbs I almost fainted. Great idea to put a shotgun on the action, there! Also, this looks delicious.

5:00 *wait* What?! Did he *actually* eat his own food in his *own* video?!?!?! 😂 You see, it's not that bad.

If I had to describe Japan in a dish, I would say Katsukare. Thanks for the recipe :)

YES! Gods I love these videos.

Can you make a video about Ichiran ramen recipe? Love your channel!

And just like that - I was subscribed :)

Cheers Adam. I’m making this on my next paycheck

This is very nice.

i would like to know how long is it supposed to simmer before the curry roux thickens? i've had trouble the last few times i made it with very watery curry...

He ate the food !!

My little trick: powdered egg. You don't have to keep fresh eggs around, and you can make it just a bit thicker.

Please make a video on how to make Prawn Tempura🙏🏻🙏🏻🙏🏻

Thanks Adam.

We were just discussing that you were not adding videos to your channel. I hope all is well.

I would die for this man

May i add diced or grated whole apple and miilk for golden curry pack?

where do you recommend buying cookware?

Would love to see your take on tonkotsu ramen.

That tooth pick trick is awesome

I love you and i’m not afraid to say it

That looks so damn good!!!

Short question if my pan is big enough van I fry more than one at a time as it seems to be quite the hastle if u want to do this for more people like a family or friends

the production of these videos are like 10M subs quality lol

Make more videos!

What part the pork you using ? Thx

I've found that just using the curry bricks gives you a fairly bland curry. Decent, but bland. Is there anything you add to it amp up the flavor? I've seen chocolate, tonkatsu sauce, apples, and a bunch of other ingredients used.

Nice watch

Thank you!

Hey Adam, Its been a while

Adam where have you been young man you're home late

Adam, please make crispy pork belly