Katsu Curry

Curry rice with pork steaks

https://www.cutoutandkeep.net/projects/katsu-curry • Posted by DK Books

The word katsu is derived from ‘cutlet’ and generally means a piece of deep-fried boneless meat. Pork is widely used for this dish, although chicken breast is also popular. The pork rests on a bed of rice and the curry sauce is spooned over. Serve with Japanese ton-katsu sauce or Worcestershire sauce and pickles.

You will need

4 Pork loin steaks, about 150g (51/2oz) each 2 tbsp Plain Flour 1 Egg , beaten 25 g (scant 1oz) fine, dry white Breadcrumbs Vegetable Oil for deep-frying 450 g Japanese Rice , freshly cooked
Curry roux
2 tbsp Vegetable Oil 25 g (scant 1oz) Butter 1 Onion , thinly sliced lengthways 2 garlic cloves, finely chopped 2 cm (3/4in) piece fresh root Ginger , finely chopped or grated with a Japanese grater 2 tbsp Mild Japanese or Indian Curry Powder 4 tbsp Plain Flour 1 tbsp Mango Chutney 2 tbsp Tomato Ketchup 2 tsp Shoyu
Curry sauce
1 tbsp Vegetable Oil 1 Onion , thinly sliced lengthways 400 g Button Mushrooms , halved or quartered if large ½ Cooking Apple , grated with skin 1 Small Carrot , peeled and grated 1 Stick Celery , finely chopped 600 ml Vegetable Stock Salt and ground White Pepper

Project Budget

Time

Difficulty

Description

The word katsu is derived from ‘cutlet’ and generally means a piece of deep-fried boneless meat. Pork is widely used for this dish, although chicken breast is also popular. The pork rests on a bed of rice and the curry sauce is spooned over. Serve with Japanese ton-katsu sauce or Worcestershire sauce and pickles.

Instructions

1. To make the curry roux, heat the oil and butter in a frying pan, add the onion and reduce the heat to low. Fry for 30–40 minutes or until the onion is soft and brown. Stir in the garlic, ginger and curry powder and fry for 2 minutes. Add the flour and stir to absorb the oil. Add the chutney, ketchup and shoyu and mix well. Remove from the heat and set aside.

2. Next make the curry sauce. Heat the oil in another frying pan and fry the onion for 3 minutes. Add the mushrooms and fry until soft. Add the apple, carrot and celery and fry for 5 minutes over a moderately low heat. Pour in the stock and bring to the boil. Stir in the curry roux little by little and add salt and pepper to taste. Cover and leave to simmer gently, stirring occasionally.

3. With a sharp knife, make shallow cuts around the edge of the pork steaks to prevent them from curling up when fried. Season the steaks. Dust lightly with flour, then dip in beaten egg and coat with breadcrumbs, patting them on well.

4. Heat oil for deep-frying to 160°C (325°F). Fry the pork steaks for about 3 minutes per side or until the breadcrumbs are golden brown and the meat is thoroughly cooked. Drain on kitchen paper, then cut the meat into strips about 2cm (3/4in) wide. Make a bed of rice on each plate and arrange the pork on top. Spoon over the hot curry sauce and serve immediately.