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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!


© 2022 Copyright Dans la lune

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

March 24, 2018

Ground beef and eggplant curry

Ground beef and eggplant curry - pressure cooker

Print this recipe
Persons
5
Ground beef and eggplant curry - pressure cooker

Ingredients

  • 2 eggplants (about 500g) - cut into 1cm cubes
  • 2 garlic cloves - finely chopped
  • 650g ground beef
  • 1 onion - cut into 1cm cubes

- Ingredient A -

  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tbsp balsamic vinegar
  • 1 tsp bouillon Beef or bouillon cubes, beef
  • 460g water

- Ingredient B -

  • 140 to 150g Japanese curry roux
  • 1 tbsp curry powder
  • 1 tbsp soy sauce
  • sash of salt to taste

Instructions

  • 1. In a pressure cooking pot , heat 1 tbsp vegetable oil and fry the garlic until fragrant. Add onion and eggplants, cook until wilted. Add ground beef and continue stir frying about 2 mins.
  • 2. Add all the ingredient A and secure the pressure cooker lid. Bring pressure to high over medium heat. Once at high pressure, then reduce the heat to low and cook for 10 minutes.
  • 3. Remove the pressure cooker from the heat and let the pressure come back down naturally, for about 15 minutes.
  • 4. Remove the lid and add ingredient B. Stir until melted in. Adjust the taste, adding more salt if you like.
  • Serve with hot steamed rice!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Beef, Cooking, Cooking Recipe, Everyday cooking, Rice, Sauce

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