Katsu Takes Center Stage! Simple Katsu Curry

Name: Katsu Takes Center Stage! Simple Katsu Curry
Yield: Serves 2 servings
Ingredients: 1 onion; 1 carrot; 1 tablespoon olive oil; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 2 cups water (about 500 ml); 2 teaspoons butter (about 10 g); 1/2 box (4.4 oz/125 g) Japanese curry roux; 1 teaspoon oyster sauce; 2 bowls cooked rice; 2 thick-cut pork loin chops; 1 1/2 teaspoons sake (or dry white wine); Salt and pepper, to taste; 2 tablespoons all-purpose flour; 1 egg; 1 teaspoon oil; as needed Panko breadcrumbs,; as needed Vegetable oil for frying,

のんべえ主婦 @cook_40296353

Since the katsu is the star of this dish, the curry is made with fewer ingredients to let the katsu shine. Honestly, making both curry and tonkatsu is a bit of a hassle, but it's incredibly delicious. Try it when you have some extra energy. Pairs perfectly with a cold beer!

のんべえ主婦 @cook_40296353

Saved

Ingredients

Serves 2 servings

[Curry]
1onion
1carrot
1 tablespoonolive oil
1 tablespoonminced garlic
1 tablespoonminced ginger
2 cupswater (about 500 ml)
2 teaspoonsbutter (about 10 g)
1/2 box(4.4 oz/125 g) Japanese curry roux
1 teaspoonoyster sauce
2 bowlscooked rice
[Tonkatsu]
2thick-cut pork loin chops
1 1/2 teaspoonssake (or dry white wine)
Salt and pepper, to taste
2 tablespoonsall-purpose flour
1egg
1 teaspoonoil
as neededPanko breadcrumbs,
as neededVegetable oil for frying,

Saved

Steps

1

First, take the pork out of the fridge to bring it to room temperature, then start preparing the curry.
2

Tip: Letting the meat come to room temperature before frying helps prevent it from shrinking and becoming tough.
3

Grate the carrot and finely chop the onion.
4

In a deep pot, heat the olive oil, minced garlic, and minced ginger until fragrant. Add the grated carrot and chopped onion, and sauté over low heat.
5

When the onion becomes translucent, add the water and simmer over medium heat for about 10 minutes.
6

Add the curry roux, butter, and oyster sauce.
7

Simmer for about 15 minutes until thickened. The curry is ready!
8

Sprinkle the room-temperature pork with sake and salt and pepper. Make small cuts in the fatty part of the pork with a knife.
9

Tip: There are tough fibers between the lean and fatty parts. Cutting them prevents the meat from curling up when cooked.
10

Coat the pork with flour.
11

Beat the egg and mix in the oil. Dip the floured pork into the egg mixture, then coat evenly with panko breadcrumbs.
12

Tip: Mixing oil into the egg helps seal in the pork's juices while frying.
13

Fry the tonkatsu in vegetable oil. (I use shallow frying. Adjust the heat from low to medium as needed.)
14

Tip: To keep the tonkatsu tender, start frying in cold oil to avoid sudden temperature changes.
15

When golden brown, remove from the oil and cut into bite-sized pieces.
16

Serve the rice and curry in a bowl, top with the tonkatsu, and enjoy!