Filling Pork Cutlet Curry
cookpad.japan @cookpad_jp
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
Open in Cookpad AppCooking 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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