Katsu Curry

Japanese food is not only famous for its traditional dishes like sushi, ramen or the different “don”s, but also for perfectly incorporating western ingredients & flavors into traditional Japanese cooking, these dishes are called Yoshoku or western food. So, today, we are making an easy and fast dish that you can find almost everywhere in Japan.

You’ll need these for the Japanese curry:

• 3 cubes Japanese curry roux
• 3/4 cup chicken broth
• 1/2 lb mushroom
• 1 large potato
• 1 large carrot
• 1/2 medium sweet onion
• 1 tbsp oil

You’ll need these for the katsu (fried pork chop):

• 2 slices pork loin chops
• 1 egg
• 2 tbsp flour
• 1 cup panko breadcrumb
• oil for frying

How to make this:

1. Slice the onion and mushroom, then sweat them in an oiled deep pan or pot over medium heat. Peel the carrot and potato, cut them into 1/2-inch or 1 cm thick cubes, add them to the pan/pot and sautée for about 1 min, then add the chicken broth, bring it to a simmer, cover and cook for about 15 min
2. Pre-heat the oil to 170C or 340F. Lightly pound the pork chop, cover it with flour, drench it in the beaten egg, then cover it with panko bread crumb. Fry them for about 7 to 8 min
3. Add the curry roux cubes into the stock with the cooked vegetable, stir gently while the stock is simmering for about 2 min or until it thickens
4. Cut the pork chop, serve it over some rice and cover it with the curry sauce