Hearty Katsu Curry

Name: Hearty Katsu Curry
Yield: Serves 5 servings
Ingredients: 1 1/2 medium onions; 1 medium carrot; 5 medium potatoes; as needed Vegetable oil,; 5 1/4 cups water (1250 ml); 2 bouillon cubes; 2 bay leaves; 5 pork cutlets (tonkatsu); as needed Salt and pepper,; 1 box (6.3 oz/180 g) store-bought curry roux; 1/2 cup milk (100 ml); as needed All-purpose flour,; 1 large egg (beaten); as needed Panko breadcrumbs,

ちはそう汰 @cook_40110223

This is a basic recipe for katsu curry. As usual, my whole family finished every bite... The story behind this recipe: I was making tonkatsu when my family requested curry as well, so I decided to make katsu curry. It’s always great to see everyone enjoy a hearty meal!

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Ingredients

Serves 5 servings

1 1/2medium onions
1medium carrot
5medium potatoes
as neededVegetable oil,
5 1/4 cupswater (1250 ml)
2bouillon cubes
2bay leaves
5pork cutlets (tonkatsu)
as neededSalt and pepper,
1 box(6.3 oz/180 g) store-bought curry roux
1/2 cupmilk (100 ml)
as neededAll-purpose flour,
1large egg (beaten)
as neededPanko breadcrumbs,

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Steps

1

Chop the onions into coarse pieces about 1/4 inch (7–8 mm) thick. Cut the carrot into 1/2 inch (1 cm) cubes, and the potatoes into 1–1 1/4 inch (2–3 cm) cubes.
2

Heat a large, deep pot over medium heat and add vegetable oil.
3

Add the onions and sauté over medium heat until they become slightly translucent, about 1 1/2 minutes.
4

Add the potatoes and carrots, and continue to sauté over medium heat for another 3 minutes.
5

Add the water.
6

Add the bouillon cubes.
7

Add the bay leaves.
8

Cover the pot and bring to a boil over medium heat. Once boiling, reduce the heat slightly and simmer for 20 minutes.
9

Prepare the pork cutlets. Use the back of a knife to gently pound the surface of the cutlets.
10

Cut through the connective tissue between the fat and the meat.
11

Shape the cutlets. (They may look like bite-sized pieces if you have large hands, but they are full-sized cutlets.)
12

Season the cutlets with salt and pepper.
13

Once the pot is boiling, skim off any foam or scum that rises from the vegetables and bouillon.
14

Remove the bay leaves before the curry reduces too much—they are just for flavor.
15

After 20 minutes, turn off the heat and break the curry roux into the pot.
16

Stir well to dissolve the roux. Once dissolved, return to medium heat and bring to a boil again. After it boils, reduce the heat slightly to prevent burning.
17

Simmer for about 3 minutes until the curry thickens. Add the milk and simmer for another 2 minutes, stirring constantly.
18

Heat frying oil (not included in ingredient list) to 340°F (170°C). Dredge the cutlets in flour, then beaten egg, then panko breadcrumbs, and fry.
19

Fry each side for 1 1/2 minutes, then stand the cutlets on a rack to drain excess oil.
20

Spoon white rice onto a curry plate and pour the curry over it.
21

Slice the cutlets into bite-sized strips.
22

Place the sliced cutlets on top of the curry and rice to serve.