Katsu Curry

Por Japanese Cooking 101 · 60 min

Ingredientes

Modo de preparo

1. Cut the pork into bite-size pieces and dice all the vegetables small.
2. Heat the oil in a pot, brown the meat, then cook the onion for 5 minutes.
3. Add the carrot and potatoes, then the water. Once boiling, skim off any fat, reduce to low, cover and cook for 20-30 minutes until the meat is tender. In a pressure cooker, cook for 15 minutes instead.
4. Meanwhile, make small cuts all over the pork chops with a knife tip, then pound them with a meat tenderizer.
5. Season both sides with the salt and pepper, coat with flour, dip in egg, then coat with panko.
6. Heat the frying oil to 170°C (350°F) and fry the cutlets for about 5-8 minutes, turning once or twice, until golden brown and floating.
7. Rest the cutlets on a cooling rack for a minute, then cut each into 8 pieces.
8. Take the pot off the heat and stir in the curry mix until it dissolves. If using, add the ketchup, Worcestershire sauce, apricot jam and soy sauce, and simmer for 10-15 minutes. If using curry powder, stir it in just before serving.
9. Place steamed rice on a serving dish, top with the tonkatsu, and pour the curry over the rice.

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