Katsu Curry (Pork Cutlet Curry)
Món truyền thống · Japanese
A popular variation of Japanese curry rice, featuring a crispy, deep-fried panko-breaded pork cutlet (tonkatsu) served atop a bed of rice and smothered in rich Japanese curry sauce.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork loin cutlets4 pieces (approx. 150g each)
- Saltto taste
- Black pepperto taste
- All-purpose flour1/2 cup
- Eggs2
- Panko breadcrumbs2 cups
- Vegetable oil for deep fryingsufficient amount
- Onion1 medium
- Carrots1 medium
- Potatoes1 medium
- Japanese curry roux blocks100g
- Vegetable oil2 tbsp
- Water700ml
- Steamed Japanese short-grain rice4 servings
Các bước
- 1
Prepare the curry sauce: Finely chop onion, carrots, and potatoes. Sauté onion in 2 tbsp oil until softened. Add carrots and potatoes, sauté for 5 minutes. Add water, bring to boil, then simmer until vegetables are tender (approx. 20 mins). Turn off heat, dissolve curry roux blocks, then simmer gently for 5-10 mins until thickened. Season with salt and pepper.
- 2
Prepare the pork cutlets: Pound pork loin cutlets to an even thickness. Season both sides with salt and pepper.
- 3
Set up a breading station: one plate with flour, one bowl with beaten eggs, and one plate with panko breadcrumbs.
- 4
Dredge each pork cutlet first in flour, then dip in beaten egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
- 5
Heat vegetable oil for deep frying to 170°C (340°F). Carefully fry the breaded pork cutlets for about 3-4 minutes per side, until golden brown and cooked through. Drain on a wire rack.
- 6
Slice the fried pork cutlets into strips.
- 7
Serve the sliced katsu over a bed of steamed Japanese short-grain rice. Ladle the prepared curry sauce generously over the katsu and rice.
