• Online Store
    • Accessories
    • Sewing Patterns
    • Cooking Recipes
  • Cooking Recipes
    • Everyday
      • Asian Noodles
      • Beef
      • Bread & Pizza
      • Cheese
      • Chicken
      • Egg
      • Fish
      • Pasta
      • Pork
      • Rice
      • Salad
      • Sauce
      • Seafood
      • Snack
      • Soup
      • Tofu
      • Vegetables
    • Sweet
      • Cake
      • Candies
      • Chilled Desserts
      • Cookies
      • Danish Pastry
      • Fruits
      • Ice Cream
      • Mochi
    • Deep Fried
    • Fast & Yummy
    • Basic ingredients
  • Blog
  • Find us also on
    • Etsy
    • YouTube
    • Amazon
  • My Account
    • My Account
    • Cart
  • About us

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!


© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Japanese, Pork, Soup

February 7, 2020

Katsu curry

Katsu curry

Print this recipe
Persons
5
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Katsu curry

Ingredients

  • 500g boneless pork shoulder - cut into sliced 1 to 2cm thickness each
  • 2 eggs - mix with 30 ml milk
  • some panko/bread crumbs
  • 1 tbsp vegetable oil
  • 2 garlic cloves - finely chopped
  • 1 carrot - finely chopped
  • 2 onion - finely chopped
  • 1 thumb of ginger (8g) - finely chopped
  • 1/4 apple - grated
  • 1.2L water
  • 1/2 tbsp worcestershire sauce
  • 170 to 190g curry roux (depends on your taste)
  • 1 tsp sugar (optional)

Instructions

  • 1. In a big cooking pot, heat 1 tbsp oil, cook the garlic and ginger until fragrant. Add carrot and onion and cook until the onion is lightly browned. Then add the grated apple and mix.
  • 2. Pour the water. Add the worcestershire sauce and bring to a boil.
  • 3. Add the curry roux. You can use 170~190g or you can simply stop when get the thickness you like. Add sugar if you like.
  • 4. Now make the katsu Stab the pork with a fork. Season the pork pieces with salt and pepper, then dust with flour. Now dip them in the beaten egg mixture. Finally coat with panko bread crumbs, evenly, pressing down gently. Both sides should be completely coated.
  • 5. In a frying pan, heat up the cooking oil over medium high heat until it reaches 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.
  • 6. Slice the cooked tonkatsu into strips. Serve the steamed rice in a plate or bowl and place the sliced tonkatsu on top. Now pour curry sauce. Garnish with the chopped green long onion or with beni shoga over the rice if you like.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Japanese, Pork, Soup

January 14, 2020

Katsudon bento – fried pork cutlet lunch box

Katsudon bento - fried pork cutlet lunch box

Print this recipe
Serving Size
5 to 6 people
Prep Time
40 minutes
Cook Time
1 hour
Total Time
1 hour, 40 minutes
Katsudon bento - fried pork cutlet lunch box

Ingredients

For the steamed rice :

  • 4 or 5 rice cooker cups uncooked Japanese rice - wash and drain
  • 4 or 5 rice cooker cups water
  • 900g boneless pork loin - cut into about 1 to 1.5cm slices
  • salt and pepper (for seasoning)
  • some flour (for dusting)
  • 2 eggs - mix with 30ml milk
  • some panko / breadcrumbs (as much as needed)
  • 1/2 cabbage - cut into julienne - wash and drain well
  • tonkatsu sauce
  • mayonnaise (optional)

Instructions

  • 1. Add water and washed rice into a rice cooker. Cook according to the rice cooker instructions. Keep warm. Just before serving, divide the rice into serving bowls.
  • 2. Season the pork with salt and pepper and dust with flour lightly.
  • 3. In a small bowl, mix egg and milk together. Dip the pork into the egg mixture, coat it well. Then coat with panko/breadcrumbs evenly.
  • 4. Pour enough oil in a wok or a large saucepan. Heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough.
  • 5. Place the pork gently in the hot oil and cook both sides, turning occasionally, until nicely and evenly golden.
  • 6. Cut the tonkatsu into pieces. Serve steamed rice in a large rice bowl, sprinkle cabbage onver the rice. Place "tonkatsu" pieces onto it. Pour "tonkatsu sauce" over the pork!
  • Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Japanese, Pork, Rice

March 24, 2019

Pork katsu donburi (rice bowl)

Pork katsu donburi (rice bowl)

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Pork katsu donburi (rice bowl)

Ingredients

  • 500g pork filet - sliced
  • pepper and salt

Ingredient A

  • 1 egg
  • 2 tbsp milk
  • 1 tbsp plain flour
  • about 1 cup of panko (bread crumbs)

Ingredient B

  • 35g unsalted butter
  • 2 tbsp worcestershire sauce
  • 3 tbsp ketchup
  • 150g cola or pepsi
  • 3 tbsp tonkatsu sauce or chuno sauce

Instructions

  • 1. In a small bowl, add all the ingredient A and mix. Set aside.
  • 2. Dust salt and pepper on pork slices and dredge them in the mix from #1. Coat with panko.
  • 3. Heat the oil to 170C and deep-fry until golden brown on both sides. Drain extra oil on paper towel. Set aside.
  • 4. In a sauce pan, add all ingredients B and bring to a boil. Put the tonkatsu in it. Simmer for about 2min, turning once at least.
  • 5. Serve rice in a Donburi bowl and place the tonkatsu on top. Serve with cabbage, eggs, salad and/or broccoli (as you prefer really) as side.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Pork, Rice

Like our products? Follow us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEWING PATTERNS, COOKING RECIPES & ACCESSORIES

dans la lune logo

Take a quick browse!

Accessory Asian & Wafu Asian Noodles Beef Bracelet Bread Bread & Pizza Cake Charm Chicken Chilled Desserts Chocolate Cookies Cooking Cooking Recipe Danish Pastry Deep Fried Egg Everyday cooking Fast & Yummy Fish Food Yummy Fruits Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Mochi Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables
  • Latest
  • Popular
  • Comments
  • Tags
  • Chicken Isobeyaki December 21, 2021
  • Katsuo Furikake – Japanese Rice Seasoning August 29, 2021
  • Spinach Ramen Noodles with Philips Pasta Maker August 29, 2021
  • Kohakutou – Japanese Wagashi sweets April 19, 2016
  • Fresh pasta with Philips Pasta Maker August 1, 2020
  • Homemade Udon w Philips Pasta Maker March 20, 2020
  • rui good point. my philip didn't come with a fett
  • Dans la lune Hello, my boys also love udon a lot :) I read abo
  • rui hi, thank you for sharing the recipe. my kiddos a
asian Bento chicken cooking cuisine Cuisine japonaise dejeuner diner dinner easy facile homemade japanese Japanese cooking Japonais japonaise lunch paris poulet quick rapide recette recipe resipi Rezept สูตรอาหาร お菓子 チキン ランチ ラーメン レシピ 作り方 作り置き 和風 夕食 手作り 日式 日本 時短 献立 簡単 自家製 食譜 레시피 일본

© 2022 DANS LA LUNE - Template by Bloom