Name: Katsu curry with curry powder
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Ingredients: 500 pork loin or pork shoulder - slice into about 1 to 1.5cm thickness; salt and pepper; some flour to dust the pork; 1 egg - mix with milk (3 tbsp); some panko/bread crumbs; 1 to 2 tbsp vegetable oil; 2 garlic cloves - finely chopped; 2 onions - chopped; 1 carrot - chopped; 1 green bell pepper (optional) - chopped; 40g unsalted butter; 40g cake flour/plain flour T45; 20g curry powder; 1 tsp cumin powder; 600ml water; For the seasoning :; 1/2 tsp instant coffee powder; 1 tsp unsweetened cocoa powder; 1 beef stock cube; 1 tbsp worcestershire sauce; 2 tsp hondashi powder; 1 tsp honey; 2 tsp mirin; 1 tsp soy sauce; 1 1/2 tsp kosher salt; 2 tsp sugar

Katsu curry with curry powder

Serving Size

4 to 5 people

Prep Time

40 minutes

Cook Time

40 minutes

Total Time

1 hour, 20 minutes

Ingredients

500 pork loin or pork shoulder - slice into about 1 to 1.5cm thickness
salt and pepper
some flour to dust the pork
1 egg - mix with milk (3 tbsp)
some panko/bread crumbs
1 to 2 tbsp vegetable oil
2 garlic cloves - finely chopped
2 onions - chopped
1 carrot - chopped
1 green bell pepper (optional) - chopped
40g unsalted butter
40g cake flour/plain flour T45
20g curry powder
1 tsp cumin powder
600ml water

For the seasoning :

1/2 tsp instant coffee powder
1 tsp unsweetened cocoa powder
1 beef stock cube
1 tbsp worcestershire sauce
2 tsp hondashi powder
1 tsp honey
2 tsp mirin
1 tsp soy sauce
1 1/2 tsp kosher salt
2 tsp sugar

Instructions

1. In a cooking pan, heat 1 tbsp oil and fry the garlic until fragrant. Add the onion, carrot and green bell pepper (optional) and cook until wilted.
2. Add the butter and melt it completely. Then add flour, curry powder and cumin powder. Mix to combine and cook over medium-low heat.
3. Add the water little by little, mix well after each addition.
4. Bring it to a boil, adding all the seasoning ingredient. Set aside.
5. Now make the tonkatsu
Season the pork pieces with salt and pepper, dust with flour. Then dip them in the beaten egg+water mixture. Finally coat the pork with panko bread crumbs, evenly, pressing down gently. Both sides should be completely coated.
8. In a frying pan, heat up the cooking oil over medium high heat until it reaches about 180℃. Fry the pork until both sides are golden brown, turning them in the oil once or twice. Drain on a plate covered with paper towels.
9. Slice the cooked tonkatsu into strips. Serve the steamed rice into a serving bowl and pour the curry sauce. Place the sliced tonkatsu.
Serve hot!

Notes

Garnish with beni shoga over the rice if you like!

Katsu curry

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Ingredients

500g boneless pork shoulder - cut into sliced 1 to 2cm thickness each
2 eggs - mix with 30 ml milk
some panko/bread crumbs
1 tbsp vegetable oil
2 garlic cloves - finely chopped
1 carrot - finely chopped
2 onion - finely chopped
1 thumb of ginger (8g) - finely chopped
1/4 apple - grated
1.2L water
1/2 tbsp worcestershire sauce
170 to 190g curry roux (depends on your taste)
1 tsp sugar (optional)

Instructions

1. In a big cooking pot, heat 1 tbsp oil, cook the garlic and ginger until fragrant. Add carrot and onion and cook until the onion is lightly browned. Then add the grated apple and mix.
2. Pour the water. Add the worcestershire sauce and bring to a boil.
3. Add the curry roux. You can use 170~190g or you can simply stop when get the thickness you like. Add sugar if you like.
4. Now make the katsu Stab the pork with a fork. Season the pork pieces with salt and pepper, then dust with flour. Now dip them in the beaten egg mixture. Finally coat with panko bread crumbs, evenly, pressing down gently. Both sides should be completely coated.
5. In a frying pan, heat up the cooking oil over medium high heat until it reaches 180℃. Fry the pork until both sides are golden brown, turning them in the oil once or twice. Drain on a plate covered with paper towels.
6. Slice the cooked tonkatsu into strips. Serve the steamed rice in a plate or bowl and place the sliced tonkatsu on top. Now pour curry sauce. Garnish with the chopped green long onion or with beni shoga over the rice if you like.