Katsu curry with curry powder
Serving Size
4 to 5 people
Prep Time
40 minutes
Cook Time
40 minutes
Total Time
1 hour, 20 minutes
Ingredients
- 500 pork loin or pork shoulder - slice into about 1 to 1.5cm thickness
- salt and pepper
- some flour to dust the pork
- 1 egg - mix with milk (3 tbsp)
- some panko/bread crumbs
- 1 to 2 tbsp vegetable oil
- 2 garlic cloves - finely chopped
- 2 onions - chopped
- 1 carrot - chopped
- 1 green bell pepper (optional) - chopped
- 40g unsalted butter
- 40g cake flour/plain flour T45
- 20g curry powder
- 1 tsp cumin powder
- 600ml water
For the seasoning :
- 1/2 tsp instant coffee powder
- 1 tsp unsweetened cocoa powder
- 1 beef stock cube
- 1 tbsp worcestershire sauce
- 2 tsp hondashi powder
- 1 tsp honey
- 2 tsp mirin
- 1 tsp soy sauce
- 1 1/2 tsp kosher salt
- 2 tsp sugar
Instructions
- 1. In a cooking pan, heat 1 tbsp oil and fry the garlic until fragrant. Add the onion, carrot and green bell pepper (optional) and cook until wilted.
- 2. Add the butter and melt it completely. Then add flour, curry powder and cumin powder. Mix to combine and cook over medium-low heat.
- 3. Add the water little by little, mix well after each addition.
- 4. Bring it to a boil, adding all the seasoning ingredient. Set aside.
- 5. Now make the tonkatsu
- Season the pork pieces with salt and pepper, dust with flour. Then dip them in the beaten egg+water mixture. Finally coat the pork with panko bread crumbs, evenly, pressing down gently. Both sides should be completely coated.
- 8. In a frying pan, heat up the cooking oil over medium high heat until it reaches about 180℃. Fry the pork until both sides are golden brown, turning them in the oil once or twice. Drain on a plate covered with paper towels.
- 9. Slice the cooked tonkatsu into strips. Serve the steamed rice into a serving bowl and pour the curry sauce. Place the sliced tonkatsu.
- Serve hot!
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