Katsu Curry
Katsu means breaded cutlet, and curry refers to the curry sauce. A very classic Japanese dish which has also become popular outside Japan.
- Serves4
- Preparation Time15 mins
- Cooking Time30 mins
Ingredients
- 4 pork chops/cutlets
- 100 ml flour
- 1 egg
- 2 tbsp. Kikkoman Naturally Brewed Soy Sauce
- 150 ml panko breadcrumbs
- Oil for frying
Sauce:
- 50 g butter
- 2 finely diced carrots
- 1 finely chopped onion
- 1/4 finely diced cauliflower
- 1 tbsp. curry powder
- 2 tbsp. flour
- 3 tbsp. Kikkoman Naturally Brewed Soy Sauce
- 600 ml chicken stock
- 2 tbsp. rice vinegar
- 1/4 finely shredded pointed cabbage
- Spring onion, chopped
- Steamed rice
Method
Coat the cutlets in flour seasoned with salt and pepper. Then dip the cutlets in egg mixed with soy sauce, and finally coat them all over in panko breadcrumbs. Heat a frying pan with 1 cm of oil. Fry the cutlets for 3-4 minutes on both sides. Leave for a couple of minutes before slicing.
Melt the butter in a pan and add finely diced carrot, cauliflower and chopped onion. Let it fry for a couple of minutes before adding curry powder. Fry until a fragrance is released. Then add flour and mix it well. Add soy sauce and chicken stock and let the sauce simmer at low heat for approx. 15 minutes. Season to taste with rice vinegar, salt, pepper, more soy sauce and perhaps extra curry powder.
Serve the cutlets cut into thin slices on a base of shredded cabbage and rice and garnish with chopped spring onion. Serve the curry sauce on the side.
