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Japanese Katsu Curry
Katsu Curry is a popular Japanese curry dish and it doesn't contain any coconut milk like most of our Southeast Asia's variation of curry. It is usually served over rice with cutlet and katsu simply means cutlet and it can be either chicken or pork cutlet. Although it is typically served over rice but you can also have it with your favourite udon or ramen.
Equipment
- Pan
Ingredients
Tonkatsu
- 4 pieces Pork Loin
- 1/2 cup Flour
- 2 qty Eggs
- 1 cup Panko
- Oil for deep frying
- 1 tsp Salt & Pepper to season meat
Curry
- 1 tbsp Butter
- 1 qty Yellow Onion diced
- 2 qty Potatoes diced
- 1 qty Apple diced
- 1 cube Chicken Stock
- 5 cups Water
Roux
- 3 tbsp Butter
- 4 tbsp Flour
- 1 tsp Garam Masala
- 1 tbsp Curry Powder
- 1/4 tsp Cayenne Pepper
Instructions
- Make the roux first by adding butter into a fry pan and melt it down. Then add the flour and completely cook it.
- Add the garam marsala, curry powder and optional cayenne to complete the paste.
- In a medium pot, heat up oil, and saute down onions, potato and carrots.
- Add apples, chicken stock cube and 50% of the prepared roux into the mix and fill it with water. Let it simmer for at least 30 minutes on a medium heat and stir occasionally.
- Season your meat cuts with salt and pepper, then crumb it with flour, egg, and panko (in that order). Repeat crumbing until desired effect.
- Deep fry your crumbed meats until golden brown. Let it drain and rest.
- After your curry has simmered - add in additional roux (if required) until the curry is of thick consistency.
- Serve tonkatsu, curry over rice.
Nutrition
Calories: 448kcal
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Trish yee
Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee
Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee
Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
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