Katsu Curry
Serves 4
Directions
- 1Slice the onions very thinly.
- 2Melt the butter until it turns hazelnut brown to make a roux.
- 3Add curry and garam masala to the roux and simmer.
- 4Sauté the onions with a little salt until reduced.
- 5Add a little broth to the onions.
- 6Add muscovado sugar, umeboshi puree, and soy sauce to the onion mixture.
- 7Simmer the onion mixture for a few minutes before mixing it.
- 8Cut the pork or chicken thickly.
- 9Dredge the pork/chicken in flour, then egg, then breadcrumbs, then egg again, and finally breadcrumbs.
- 10Fry the breaded pork/chicken in oil at 170 degrees Celsius for a few minutes until cooked.
- 11Drain the fried pork/chicken on paper towels.
- 12Serve with Japanese rice, cabbage, and Tonkatsu sauce.
Ingredients
- 4 gros onions
- 2 cm fresh ginger
- 1.5 L dashi broth (dried bonito) or vegetable broth
- 100 g butter
- 100 g flour
- 30 g ground curry
- 15 g ground garam masala
- 1 bonne pincée salt
- 4 cuil. à soupe molasses or muscovado syrup
- 2 cuil. à soupe umeboshi puree
- 2 cuil. à soupe soy sauce (triple fermentation is best)
- 0.5 cuil. à café sesame oil
- 4 pork loin chops or chicken fillet
- 2 eggs
- flour
- Panko breadcrumbs
- 240 g cooked Japanese rice
- Tonkatsu sauce
Equipment
oilpaper towels
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