Filling Pork Cutlet Curry
Katsu curry is one of those dishes that you get sudden cravings for. This is a recipe to make when you feel like feasting.
Don't forget the side dishes to accompany the curry! We like Fukujin-zuke (a sweet relish), rakkyo pickles, boiled eggs, and other types of pickles. A splash of the special ingredients changes the curry entirely. Recipe by chiharit
Filling Pork Cutlet Curry
Katsu curry is one of those dishes that you get sudden cravings for. This is a recipe to make when you feel like feasting.
Don't forget the side dishes to accompany the curry! We like Fukujin-zuke (a sweet relish), rakkyo pickles, boiled eggs, and other types of pickles. A splash of the special ingredients changes the curry entirely. Recipe by chiharit
Cooking Instructions
- 1
Heat oil in a pot, and saute the sliced garlic over low heat until aromatic. Add the vegetables cut to bite sizes and cook over high heat.
- 2
Add 600 ml of water to the pot, and skim off any visible scum (check the roux package as some brands call for different amounts of water).
- 3
Simmer for 20 minutes on a medium heat. Meanwhile, prep the tonkatsu. If the filet is sinewy, pound with your knife, and season with salt and pepper.
- 4
Coat the filet with flour, egg, panko and transfer on a separate plate.
- 5
Once the potatoes in Step 3 is soft, turn off the heat and add the roux blocks.
- 6
Simmer on a low heat for another 15 minutes (a few minutes before it's done, add the red wine and soy sauce and simmer for 2 minutes to enhance the flavor).
- 7
Fry the filet in 180ºC oil until golden brown. Drain the oil very well, cut into bite size pieces, and it's done!
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