Katsu Curry
Directions
- 1Sauté sliced onions, minced garlic, and minced ginger in butter until translucent.
- 2Combine baking soda and water, add to the sautéed vegetables, and cook until browned.
- 3Add grated apple and tomato paste, and cook for 3 minutes.
- 4Add butter, flour, curry powder, and garam masala, and cook for 3 minutes.
- 5Pour chicken stock and simmer until thickened.
- 6Add soy sauce, honey, Worcestershire sauce, ketchup, and salt to the curry.
- 7Blend the curry until smooth.
- 8Pound pork chops to 1/2 inch thickness.
- 9Season pork chops with salt.
- 10Whisk eggs and milk together.
- 11Dip pork chops in flour, egg mixture, then panko.
- 12Fry pork chops in oil for 3 minutes on each side at 350°F. Season with salt after frying.
- 13Slice the fried pork chops.
- 14Serve the dish with rice, curry, tonkatsu, and Japanese pickles.
Ingredients
- 2 onions
- 5 garlic cloves
- 2 inch ginger
- 0.125 tsp baking soda
- 2 tbsp water
- 1 apple
- 1 tbsp tomato paste
- 6 tbsp butter
- 5 tbsp flour
- 4 tbsp Japanese curry powder
- 1 tbsp garam masala
- 1.5 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 0 salt
- 4 cups chicken stock
- 0 Japanese pickles (Fukujinzuke)
- 4 boneless pork chops
- 1 cup flour
- 1 cup Panko
- 2 eggs
- 2 tbsp milk
- 0 neutral oil
Equipment
knifegraterpotwhiskfood processorfrying pantongs