Homemade Katsu Curry

Name: Homemade Katsu Curry
Yield: Serves 2 servings
Ingredients: 2 pork cutlets (for tonkatsu); 2/3 large onion; 1 medium carrot; 1 clove garlic, minced; 1/2 box Japanese curry roux; Flour, eggs, and panko breadcrumbs, as needed for breading the cutlets; as needed Vegetable oil,; About 3 cups water (710 ml)

さかなこ☆彡 @cook_40079053

I wanted to make an easy curry like the kind you get at restaurants, with a smooth texture and rich vegetable flavor, but without big chunks of veggies.
How this recipe came about:
I created a simple curry that pairs perfectly with katsu.

さかなこ☆彡 @cook_40079053

Saved

Ingredients

Serves 2 servings

2pork cutlets (for tonkatsu)
2/3large onion
1medium carrot
1 clovegarlic, minced
1/2 boxJapanese curry roux
Flour, eggs, and panko breadcrumbs, as needed for breading the cutlets
as neededVegetable oil,
About 3 cups water (710 ml)

Saved

Steps

1

Finely chop the onion and carrot in a food processor. Heat vegetable oil in a pot, add the garlic, and cook until fragrant. Add the onion and carrot and sauté.
2

When the vegetables become translucent, add the water and bring to a simmer. Skim off any foam. Once boiling, add the curry roux and simmer on low heat for a while.
3

Prepare the pork cutlets (tonkatsu) as usual. While frying the cutlets, keep the curry simmering gently on very low heat.
4

Slice the cooked cutlets. Serve the curry over rice on a plate, top with the hot cutlets, and drizzle with tonkatsu sauce if you like.
5

◉ Yuka H. made this recipe by grating the vegetables instead of using a food processor. You can make it without a food processor—grating makes the curry even thicker and delicious!
6

◉ When using a food processor, process the vegetables until they are very finely chopped, almost like a paste.