Turkey breast katsu in curry sauce

Ingredients:

Turkey Curry Sauce

• Neutral oil for frying
• 2 turkey legs and 2 skinless thighs
• 2 stalks celery, diced (1 cup)
• 1 large carrot, diced (1 cup)
• 1 medium onion, diced (2 cups)
• 1 tbsp tomato paste
• 1 tbsp Japanese curry powder
• 4 cups turkey broth
• 4 cloves of garlic
• 1 red apple, diced
• 2.5 cm fresh ginger root, peeled
• 0.5 cup soy sauce
• 1/3 cup (5 1/3 tablespoons) unsalted butter
• 1/3 cup flour

Pilaf

• 2 tbsp. neutral vegetable oil
• Half an onion, finely chopped
• 1 cup long grain rice
• A pinch of coarse salt

Fried cabbage

• 1 head of Chinese cabbage, cut in half lengthwise
• 1 bunch mustard greens, leaves thinly sliced
• 1 cup olive oil
• 0.5 cup red wine vinegar

Katsu

• 1 skinless turkey breast
• 3 cups of flour
• 4 large eggs, beaten
• 3 cups panko breadcrumbs
• 1 cup nori powder
• Rapeseed oil for frying

Special equipment

• Large stovetop pressure cooker; charcoal grill; meat mallet

Preparation:

1. Curry sauce:
   
   In a large skillet, heat 2 tablespoons neutral oil and cook the turkey legs and thighs over medium-high heat until browned on both sides, about 3 minutes per side.
2. Transfer the browned turkey pieces to a large pressure cooker and set aside. Add another 2 tablespoons of oil to the same large skillet and add the celery, carrots, and onion. Cook over medium-high heat until softened, about 3 minutes. Add the tomato paste and cook for a few more minutes. Add the curry powder and stir. Deglaze the bottom of the skillet with 2 cups of turkey broth and 1 cup of water. Carefully pour the contents of the skillet into the pressure cooker. Add the garlic, apple, and ginger and stir. Add the soy sauce, the remaining 2 cups of turkey broth, and enough water to come halfway up the cooker.
3. Bring to a boil, then reduce heat to low. Cover and bring to a simmer, then cook for 45 minutes. Carefully release the pressure and remove the meat.
4. Strain the broth into a large measuring cup and set aside. Remove the meat from the bones and set aside. Melt the butter in the bottom of the Dutch oven and add the flour. Stir and cook for a few minutes over medium-low heat until a light paste forms. Stir in the turkey liquid, adding it slowly to avoid lumps. Add the chopped meat. Simmer until the sauce thickens, another 10 minutes. Taste and season with salt and pepper if needed.
5. Pilaf:
   
   In a medium saucepan, heat the oil over medium-high heat until hot, then add the onion and cook until softened, about 3 minutes. Add the rice and stir. Cook for about 3 minutes. Carefully pour in 2 cups of water and season with salt. Bring the water to a boil, then reduce the heat and cover. Cook until the water is completely absorbed, about 15 minutes. Turn off the heat and let sit for 10 minutes. Fluff the pilaf with a fork.
6. Fried cabbage:
   
   Preheat a charcoal grill to medium-high heat. Place the cabbage, cut side down, on the grill and cook until golden brown, about 5 minutes. Remove the cooked cabbage to a work surface and let cool slightly. Tear the cabbage into pieces and add to a large bowl. Add the mustard greens, olive oil, and vinegar, season with salt and pepper to taste. Gently toss and lightly crush the mustard greens. Set aside until ready to serve.
7. Katsu:
   
   Place the breast between two large pieces of cling film. Using a meat mallet, pound the breast to a thickness of 0.5 cm on all sides and sprinkle both sides with salt and black pepper. Prepare three large baking dishes: put flour in the first, beaten eggs in the second, and mix breadcrumbs with nori powder in the third. Place the pounded breast first in the flour, coating it completely. Then transfer it to the egg and roll in breadcrumbs.
8. In a large cast-iron skillet (paella-size), heat 2 inches of canola oil over medium-high heat until shimmering. Place a wire rack on a baking sheet. Sear the turkey breast until crispy, 3–4 minutes per side. Transfer to the rack. Once cool, slice into 1/2-inch-thick slices.
9. Place the pilaf on a very large serving platter. Drizzle with curry sauce, then top with the katsu breast pieces and finish with the fried cabbage salad.