Name: Katsu curry with curry powder
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
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

February 7, 2020

Katsu curry with curry powder (without curry roux)

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!

Notes

Garnish with beni shoga over the rice if you like!

February 7, 2020

Katsu curry

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

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.

December 11, 2019

Curry rice without curry roux

Persons

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

Ingredients

2 tbsp vegetable oil
4 garlic cloves - finely chopped
15g fresh ginger - finely chopped
500g pork or beef - cut into strips (then soak with 2 tbsp white cooking wine.)
1 carrot - small cubes
1 onion - roughly chopped
50g butter
80g cake flour/plain flour (T45)
5 tbsp curry powder
1/2 tbsp cumin powder
1/2 tbsp paprika powder (not spicy)
2 tbsp brown sugar

Ingredient A

1 tsp instant coffee powder
1/2 tsp kosher salt
1/2 tsp soy sauce
1 1/2 apricot jam
2 beef stock cubes (20g)
2 tbsp ketchup
900g water or more water if necessary
dash of salt

Instructions

1. In a small bowl, add all the flour ingredients and mix. (flour, curry powder, cumin, paprika, brown sugar) Set aside.
2. In a frying-pan, heat 1 tbsp oil and cook pork (or beef) until no longer pink. Set aside.
3. In a large cooking pot (non-stick is ideal), heat 2 tbsp oil and fry garlic and ginger until fragrant. Add onion and cook until lightly browned.
4. Add carrot and cook for a few minutes. Add butter and melt it completely. When the butter is melted, then add the flour mix from #1 in one go. Mix well to combine evenly.
5. Now add water. At the beginning add the water little by little and mix (mix well at each addition so that you don't make any lumps).
6. Add the ingredient A, prepared meat and mix. Bring it to a boil, then cover and simmer for about 40 to 50min.
7. Add some water if you think it is too thick. Adjust with salt and pepper to your taste.
8. Serve hot with hot steamed rice!
(Sorry there was no picture with the rice as it was too dark to take a decent shot...)

November 27, 2019

Pressure cooked Shank Beef (or just beef meat) Japanese Curry

Pressure cooked Shank Beef Japanese Curry

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Pressure cooked Shank Beef Japanese Curry

Ingredients

650g beef shank without bone - cut into bite pieces
2 garlic cloves - finely chopped
2 carrots - cut into bite sizes
2 onions - roughly sliced
2 bay leaf
700g water
1 tsp soy sauce
1 tsp mirin
5g black chocolate
4 to 5 cubes curry roux - hot, medium hot or mild
Steamed rice for 5 persons

Instructions

1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic and fry until just fragrant. Add the beef shank and cook until browned. (Option: Sear the beef, using a cooking torch. It will give a great taste.)
2. Add carrot, onion and cook for about 5~6min or until slightly wilted.
3. Add bay leaf and water. Cover the lid and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low heat and cook at high pressure for about 25 minutes. Turn off the heat and let the pressure come down naturally.
4. Remove the lid, add the seasoning (soy sauce, mirin, black chocolate and curry roux). Using a wooden spoon, dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom.
5. Serve hot with steamed rice!