Katsudon Currywurst
A twist on the classic German currywurst, this recipe combines the flavors of Japan with the comfort of a hearty German sausage.
Ingredients
- ●1 pound Chicken breast
- ●1 cup Japanese katsudon rice
- ●1 pound German currywurst sausage
- ●1 medium Onion
- ●1 large Bell pepper
- ●2 tablespoons Tomato paste
- ●2 teaspoons Curry powder
- ●to taste Salt
- ●to taste Black pepper
- ●1/4 cup Panko breadcrumbs
Instructions
- 1
1. In a large pan, heat 2 tablespoons of oil over medium-high heat.
- 2
2. Slice the currywurst sausage into 1/2-inch thick rounds.
- 3
3. Add the sausage to the pan and cook for 2-3 minutes on each side, or until browned.
- 4
4. Remove the sausage from the pan and set aside.
- 5
5. Add the sliced onion and bell pepper to the pan and cook until tender, about 5 minutes.
- 6
6. Add the tomato paste and curry powder to the pan and cook for 1 minute, stirring constantly.
- 7
7. Add the chicken breast to the pan and cook until browned and cooked through, about 5-6 minutes.
- 8
8. Stir in the katsudon rice and cook for 2-3 minutes, or until heated through.
- 9
9. Add the cooked sausage back to the pan and stir to combine.
- 10
10. Serve hot, garnished with Panko breadcrumbs if desired.