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Dans la lune

February 7, 2020

Katsu curry with curry powder (without curry roux)

Katsu curry with curry powder

Print this recipe
Serving Size
4 to 5 people
Prep Time
40 minutes
Cook Time
40 minutes
Total Time
1 hour, 20 minutes
Katsu curry with curry powder

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!

Notes

Garnish with beni shoga over the rice if you like!


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