Improve your deep-fry katsu curry

Name: Improve your deep-fry katsu curry
Yield: 1 or 2 people
Cuisine: American
Ingredients: 1/4 onion; cooking oil; 1 pinch salt; 400 ml water; 2 tsp corned beef; 1-2 tsp chicken stock granules; 1 tsp brown sauce; 1 tsp ketchup; 1 tsp soy sauce; 1 tsp yogurt; 1 pc bay leaf; 2 pcs curry roux; 1 cup rice (150g/5.3oz); 180-200 cc water (6-6.8oz); 1 pork loin; 2 pinch salt; 2 pinch black pepper; wheat flour; 1 egg; breadcrumbs (panko); cooking oil

Hachiro @hachiro

How to Make Curry Taste Better, and Dramatically Change the Batter for pork cutlet.

Let's all have a real pork cutlet curry.

There is a video on how to make it.
https://youtu.be/kX4ZR_p9UMQ

How to Make Curry Taste Better, and Dramatically Change the Batter for pork cutlet.

Let's all have a real pork cutlet curry.

There is a video on how to make it.
https://youtu.be/kX4ZR_p9UMQ

Hachiro @hachiro

How to Make Curry Taste Better, and Dramatically Change the Batter for pork cutlet.

Let's all have a real pork cutlet curry.

There is a video on how to make it.
https://youtu.be/kX4ZR_p9UMQ

How to Make Curry Taste Better, and Dramatically Change the Batter for pork cutlet.

Let's all have a real pork cutlet curry.

There is a video on how to make it.
https://youtu.be/kX4ZR_p9UMQ

Saved

Ingredients

1 or 2 people

curry
1/4onion
cooking oil
1 pinchsalt
400 mlwater
2 tspcorned beef
1-2 tspchicken stock granules
1 tspbrown sauce
1 tspketchup
1 tspsoy sauce
1 tspyogurt
1 pcbay leaf
2 pcscurry roux
rice
1 cuprice (150g/5.3oz)
180-200 ccwater (6-6.8oz)
tonkatsu (pork curlet)
1pork loin
2 pinchsalt
2 pinchblack pepper
wheat flour
1egg
breadcrumbs (panko)
cooking oil

Saved

Steps

1

Fry the chopped onion.
To make it brown-colored, do not mix frequently.
When the color changes, add a little more water and mix.
You only need to repeat a few times.
2

Make a soup based on brown-colored onions.
Add water, corned beef, and bay leaves, chicken stock granules, bring to cook.
You can add chicken to it. It's good.
3

The secret flavors are brown sauce, ketchup, soy sauce, and yogurt.
After simmering, turn off the heat.
Remove the bay leaves, add the curry roux, and the soup is ready.
4

Cook rice. (I don't care if it's bread!)
5

Preparation of pork cutlets.
Run a knife through between the fat and lean meat so the meat doesn't warp.
Rub in salt and pepper.
Once floured, soak in egg wash.
Then cover the whole thing with bread crumbs.
6

[important]
Dip the meat in the flour, egg wash, and bread crumbs, and then in the egg wash and bread crumbs again.
This is the double coating method.
7

Deep-fry at a temperature between 340 and 360°F
When golden brown, remove and let stand for 5 minutes.
To cook the meat in the residual heat.
8

After cutting the pork cutlet (Let's cut it off all at once, without moving the knife back and forth), put it on rice,
Pour the curry over the top and you're done!