Gifu-Style Ankake Katsu Curry

Name: Gifu-Style Ankake Katsu Curry
Yield: Serves 1 serving
Cuisine: American
Ingredients: 1 thick-cut pork loin chop; 1 pinch salt and pepper; 1 teaspoon all-purpose flour; 1/2 egg, beaten; as needed Panko breadcrumbs,; as needed Vegetable oil for frying,; 3/4 cup water (200 ml); 1 1/2 tablespoons mirin; 1 1/2 tablespoons soy sauce; Chopped green onions, to taste; 1 tablespoon potato starch (mixed with 2 tablespoons water); 1/2 egg, beaten; 1 package Japanese curry sauce (such as Awaji Island curry); About 1 cup cooked rice (200 grams, or to taste)

淡路島カレー @cook_40301863

This recipe is a twist on Gifu’s local B-grade gourmet ankake katsu don, turned into a curry! It’s a Japanese-style katsu curry with a gentle, comforting flavor.

About this recipe:
I’m Marbo from Awaji Island Curry.

I’ve combined Gifu’s local cuisine with Awaji Island curry! It’s different from regular katsu curry, with a Japanese-style finish that’s surprisingly light and easy to eat.

Give it a try!

This recipe is a twist on Gifu’s local B-grade gourmet ankake katsu don, turned into a curry! It’s a Japanese-style katsu curry with a gentle, comforting flavor.

About this recipe:
I’m Marbo from Awaji Island Curry.

I’ve combined Gifu’s local cuisine with Awaji Island curry! It’s different from regular katsu curry, with a Japanese-style finish that’s surprisingly light and easy to eat.

Give it a try!

淡路島カレー @cook_40301863

This recipe is a twist on Gifu’s local B-grade gourmet ankake katsu don, turned into a curry! It’s a Japanese-style katsu curry with a gentle, comforting flavor.

About this recipe:
I’m Marbo from Awaji Island Curry.

I’ve combined Gifu’s local cuisine with Awaji Island curry! It’s different from regular katsu curry, with a Japanese-style finish that’s surprisingly light and easy to eat.

Give it a try!

This recipe is a twist on Gifu’s local B-grade gourmet ankake katsu don, turned into a curry! It’s a Japanese-style katsu curry with a gentle, comforting flavor.

About this recipe:
I’m Marbo from Awaji Island Curry.

I’ve combined Gifu’s local cuisine with Awaji Island curry! It’s different from regular katsu curry, with a Japanese-style finish that’s surprisingly light and easy to eat.

Give it a try!

Saved

Ingredients

Serves 1 serving

1thick-cut pork loin chop
1 pinchsalt and pepper
1 teaspoonall-purpose flour
1/2egg, beaten
as neededPanko breadcrumbs,
as neededVegetable oil for frying,
3/4 cupwater (200 ml)
1 1/2 tablespoonsmirin
1 1/2 tablespoonssoy sauce
Chopped green onions, to taste
1 tablespoonpotato starch (mixed with 2 tablespoons water)
1/2egg, beaten
1 packageJapanese curry sauce (such as Awaji Island curry)
About 1 cup cooked rice (200 grams, or to taste)

Saved

Steps

1

Season the pork loin with salt and pepper. Coat it in flour, then dip in beaten egg, and finally coat with panko breadcrumbs.
2

Heat oil to 350°F. Fry the pork cutlet until golden brown and cooked through. Drain on a rack or paper towels.
3

In a saucepan, combine the water, mirin, and soy sauce. Bring to a simmer over medium heat. Stir in the potato starch slurry to thicken. Once thickened, add the beaten egg while stirring, then remove from heat.
4

Spoon the cooked rice onto a plate and pour the curry sauce over it. Slice the pork cutlet and place on top, then pour the ankake sauce over everything. Garnish with chopped green onions if desired.