Katsu Curry

Ingredients

• 4 Pork cutlets, approx. 1.5 cm thick
• 100g All-purpose flour
• 2 Eggs, beaten
• 200g Panko breadcrumbs
• 500ml Vegetable oil for deep frying
• 1 EL Salt
• 0.5 TL Black pepper
• 1 EL Curry powder
• 1 Onion, medium, chopped
• 200g Japanese curry block (mild or medium-hot)
• 600ml Hot water
• 400g Japanese rice
• 2 EL Soy sauce
• Nach Geschmack Green onions, thinly sliced, for garnish
• Nach Geschmack Fukujinzuke (Japanese pickled vegetables), for serving

Instructions

1. Place pork cutlets between two sheets of plastic wrap and pound with a meat mallet to about 1 cm thickness. Season with salt and pepper.
2. Prepare three separate bowls with flour, beaten eggs, and Panko breadcrumbs. Dredge the cutlets first in flour, shaking off excess, then dip in eggs, and finally coat generously with Panko until fully breaded.
3. In a deep pot or fryer, heat vegetable oil to 170-175°C. Fry the breaded cutlets individually until golden brown and crispy, about 4-6 minutes per side. Drain on a wire rack and keep warm.
4. For the curry sauce, sauté the chopped onion in a pot with a little oil over medium heat until soft. Add curry powder and cook for 1 minute. Add the Japanese curry block and hot water, then simmer, stirring constantly, until the sauce is thick and creamy. Season with soy sauce.
5. Cook the rice according to package directions, ideally in a rice cooker or pot, until tender and fluffy.
6. To serve, place rice on deep plates, slice a fried pork cutlet and arrange on top. Pour generously with warm curry sauce. Garnish with green onions and serve with Fukujinzuke.

Nutrition