• Thinly slice your onions.
  2 yellow onions
• Melt butter and oil into your pot then add the sliced onions.
  4 tbsp butter, 1 tbsp oil
• Cook over medium heat while stirring until deep brown in color and caramelized. Will take about 30 minutes.
• Into the same pot, add tomato paste, curry powder, flour, grate in an apple, and stir while over medium heat for 1 minute.
  1½ tbsp tomato paste, ¼ cup curry powder, 2 tbsp flour, 1 apple
• Add in your chicken stock, soy sauce, and katsu sauce. Mix to combine and bring it up to a simmer.
  1 L chicken stock, 1½ tbsp soy sauce, 1½ tbsp katsu sauce
• Using a hand blender, blend everything up until you have a smooth curry.
• Add chopped carrots and potatoes into the pot, then cover and keep over medium heat for about 15 minutes or until the potatoes are tender. If the gravy is too thick, add more stock, if it is too thin, just cook longer uncovered. Season with salt and pepper to taste.
  2 carrots, 1 russet potato

Shrimp Katsu

• Take your shrimp and remove the shells.
  1 lb large shrimp
• Make a few shallow horizontal cuts along the back and belly of the shrimp. This will flatten the shrimp and prevent it from curling when fried.
• Season shrimp lightly with salt.
  1 tsp salt
• Prepare your three stations which is flour, egg wash, and panko bread crumbs.
  ¼ cup flour, 2 large eggs, 1 cup panko bread crumbs
• Coat shrimp in flour, then egg wash, and finally press in the panko breadcrumbs.
• Heat up your oil until 365F and drop the shrimp in there for 2 minutes until golden brown.
• Serve your shrimp over a bed of jasmine rice, Japanese curry, and top with furikake.
  furikake