Name: Katsu curry
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 5 persons
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)

February 7, 2020

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.

December 11, 2019

Curry rice without curry roux

Persons

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

Ingredients

2 tbsp vegetable oil
4 garlic cloves - finely chopped
15g fresh ginger - finely chopped
500g pork or beef - cut into strips (then soak with 2 tbsp white cooking wine.)
1 carrot - small cubes
1 onion - roughly chopped
50g butter
80g cake flour/plain flour (T45)
5 tbsp curry powder
1/2 tbsp cumin powder
1/2 tbsp paprika powder (not spicy)
2 tbsp brown sugar

Ingredient A

1 tsp instant coffee powder
1/2 tsp kosher salt
1/2 tsp soy sauce
1 1/2 apricot jam
2 beef stock cubes (20g)
2 tbsp ketchup
900g water or more water if necessary
dash of salt

Instructions

1. In a small bowl, add all the flour ingredients and mix. (flour, curry powder, cumin, paprika, brown sugar) Set aside.
2. In a frying-pan, heat 1 tbsp oil and cook pork (or beef) until no longer pink. Set aside.
3. In a large cooking pot (non-stick is ideal), heat 2 tbsp oil and fry garlic and ginger until fragrant. Add onion and cook until lightly browned.
4. Add carrot and cook for a few minutes. Add butter and melt it completely. When the butter is melted, then add the flour mix from #1 in one go. Mix well to combine evenly.
5. Now add water. At the beginning add the water little by little and mix (mix well at each addition so that you don't make any lumps).
6. Add the ingredient A, prepared meat and mix. Bring it to a boil, then cover and simmer for about 40 to 50min.
7. Add some water if you think it is too thick. Adjust with salt and pepper to your taste.
8. Serve hot with hot steamed rice!
(Sorry there was no picture with the rice as it was too dark to take a decent shot...)

November 27, 2019

Pressure cooked Shank Beef (or just beef meat) Japanese Curry

Pressure cooked Shank Beef Japanese Curry

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Pressure cooked Shank Beef Japanese Curry

Ingredients

650g beef shank without bone - cut into bite pieces
2 garlic cloves - finely chopped
2 carrots - cut into bite sizes
2 onions - roughly sliced
2 bay leaf
700g water
1 tsp soy sauce
1 tsp mirin
5g black chocolate
4 to 5 cubes curry roux - hot, medium hot or mild
Steamed rice for 5 persons

Instructions

1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic and fry until just fragrant. Add the beef shank and cook until browned. (Option: Sear the beef, using a cooking torch. It will give a great taste.)
2. Add carrot, onion and cook for about 5~6min or until slightly wilted.
3. Add bay leaf and water. Cover the lid and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low heat and cook at high pressure for about 25 minutes. Turn off the heat and let the pressure come down naturally.
4. Remove the lid, add the seasoning (soy sauce, mirin, black chocolate and curry roux). Using a wooden spoon, dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom.
5. Serve hot with steamed rice!

September 19, 2018

Dried curry with pear

Persons

Ingredients

350g ground beef
2 garlic cloves - finely chopped
1 carrot - finely chopped
1 onion - finely chopped
1 eggplant - chopped
6 brown mushrooms - finely chopped
1 european Pear - chopped
1 red belle pepper - chopped

- Ingredient A -

100ml white wine or cooking sake
200g tomato juice
1 1/2 tbsp consomme or vegan bouillon powder
2 to 2 1/2 tbsp curry powder
3/4 tsp kosher salt
2 tbsp worcestershire sauce
dash of salt to taste
1 or 2 boiled egg - finely chopped (optional)

Instructions

1. In a skillet, heat 1 tbsp oil and fry the garlic until fragrant. Add carrot, onion, eggplant and brown mushrooms and cook until they are lightly wilted.
2. Add ground beef and cook until no longer pink.
3. Add European pear and red bell pepper and stir-fry for a few more minutes.
4. Add all the ingredient A to season (and some salt if you want), stirring continuously until the sauce begins to boil.
5. Serve over hot steamed rice and sprinkle chopped egg (optional)!

September 24, 2017

Curry-filled bread (w/ home bakery)

Curry bread – curry pan

Persons

Ingredients

200g bread flour
50g cake flour or plain flour
1/3 tsp baking powder
20g unsalted butter
1 tbsp sugar ( 12g )
5g fine salt
5g skimmed milk powder
130ml water
30ml milk
1tbsp white sesame
4g dry yeast
For the filling :
about 400g leftover curry or ready-made curry
30g cake flour or plain flour

Instructions

1. Measure carefully, placing all ingredients in your home bakery machine in the order recommended by the manufacturer. Select Dough/Manual cycle and press start. While the machine is making the dough, prepare the filling : In a small pot, pour leftover curry or ready-made curry and bring to a boil. Turn the heat to low, add the sifted flour. Thicken into a sauce. Let it cool down to room temperature and set aside.
2. When the cycle is complete, remove dough from the bread machine and place on a floured work surface. Divide into 8 to 10 pieces.
3. Place one portion of the curry filling onto the dough and seal the edges by pinching them together to make a round shape.
4. Spray water and then dip them into the panko/bread crumbs to cover around.
5. Cover with a damp cloth and let rise for about 15 to 20 minutes.
6. Heat the oil in a pan. Put the bread seam side down into the oil and fry them until golden brown evenly on both sides over at low heat. Drain well on a rack.
Serve hot!