Katsu Curry
Japanese Curry and Rice topped with Tonkatsu Pork Cutlet
Servings: 2 servings
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Ingredients
- 1/2 lb pork thinly sliced
- 1 onion
- 1 carrot
- 2 potatoes
- 1/2 Tbsp oil
- 4 cups water
- 4 oz Japanese curry mix
- steamed rice
Tonkatsu
Optional Seasonings
- 1 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- 1 Tbsp apricot jam
- 1 Tbsp soy sauce
- 1 tsp curry powder
Instructions
- Make curry. Cut sliced pork into bite-size pieces. Cut all the vegetables into small cubes.
- Heat oil in a pot, add meat, and brown in oil. Cook onions for 5 minutes. Add carrots and potatoes. Add water to the pot. After it boils, skim any fat, and reduce heat to low. Cover and cook for 20-30 minutes until the meat becomes tender. If using a pressure cooker, cook for 15 minutes.
- Meanwhile, make Tonkatsu. Make small cuts all over the pork chops with the tip of a knife. Pound the meat with a meat tenderizer. Sprinkle salt and pepper on both sides of the meat. Coat the meat with flour, dip in egg, and then cover with bread crumbs. Heat deep frying oil to 350F (170C), and deep fry the coated meat. Fry until the color turns golden brown and the meat floats in the oil, about 5-8 minutes, turning once or twice. Set the meat on a cooling rack for a minute. Cut Tonkatsu into 8 pieces.
- Remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve.If you'd like to use the optional seasonings, now add the ketchup, Worcestershire sauce, apricot jam, and soy sauce. Let simmer for 10-15 minutes. If you'd like to add the optional curry powder, stir it in just before serving.
- Put steamed rice in a serving dish, top with Tonkatsu, and pour the curry over the rice.