Katsu Curry

Serves 1
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Directions

  1. 1Slice the onions.
  2. 2Slice the onions.
  3. 3Slice the onions.
  4. 4Add butter to a pot and melt it.
  5. 5Add butter to a pot and melt it.
  6. 6Add butter to a pot and melt it.
  7. 7Saut amazing the onions in the butter.
  8. 8Saut amazing the onions in the butter.
  9. 9Saut amazing the onions in the butter.
  10. 10Peel and chop the apples, garlic, and ginger.
  11. 11Peel and chop the apples, garlic, and ginger.
  12. 12Peel and chop the apples, garlic, and ginger.
  13. 13Blend the chopped apples, garlic, and ginger until minced.
  14. 14Blend the chopped apples, garlic, and ginger until minced.
  15. 15Blend the chopped apples, garlic, and ginger until minced.
  16. 16Continue cooking the onions until caramelized.
  17. 17Continue cooking the onions until caramelized.
  18. 18Continue cooking the onions until caramelized.
  19. 19Add tomato paste to the caramelized onions and mix.
  20. 20Add tomato paste to the caramelized onions and mix.
  21. 21Add tomato paste to the caramelized onions and mix.
  22. 22Sear the chicken in a separate pot.
  23. 23Sear the chicken in a separate pot.
  24. 24Sear the chicken in a separate pot.
  25. 25Add water to the pot with the chicken.
  26. 26Add water to the pot with the chicken.
  27. 27Add water to the pot with the chicken.
  28. 28Add the caramelized onion mixture to the pot with the chicken.
  29. 29Add the caramelized onion mixture to the pot with the chicken.
  30. 30Add the caramelized onion mixture to the pot with the chicken.
  31. 31Blend the curry until smooth using an immersion blender.
  32. 32Blend the curry until smooth using an immersion blender.
  33. 33Blend the curry until smooth using an immersion blender.
  34. 34Add Otafuku sauce to the curry.
  35. 35Add Otafuku sauce to the curry.
  36. 36Add Otafuku sauce to the curry.
  37. 37Add a piece of butter to the curry and let it melt.
  38. 38Add a piece of butter to the curry and let it melt.
  39. 39Add a piece of butter to the curry and let it melt.
  40. 40Season the pork loin with salt.
  41. 41Season the pork loin with salt.
  42. 42Season the pork loin with salt.
  43. 43Crack an egg into a tray.
  44. 44Crack an egg into a tray.
  45. 45Crack an egg into a tray.
  46. 46Add flour to the egg and whisk to combine.
  47. 47Add flour to the egg and whisk to combine.
  48. 48Add flour to the egg and whisk to combine.
  49. 49Prepare two separate trays, one with flour and one with panko breadcrumbs.
  50. 50Prepare two separate trays, one with flour and one with panko breadcrumbs.
  51. 51Prepare two separate trays, one with flour and one with panko breadcrumbs.
  52. 52Dip the pork loin in the flour, then the egg mixture, and then coat it thoroughly with panko breadcrumbs.
  53. 53Dip the pork loin in the flour, then the egg mixture, and then coat it thoroughly with panko breadcrumbs.
  54. 54Dip the pork loin in the flour, then the egg mixture, and then coat it thoroughly with panko breadcrumbs.
  55. 55Fry the breaded pork loin in hot oil until golden brown and crispy.
  56. 56Fry the breaded pork loin in hot oil until golden brown and crispy.
  57. 57Fry the breaded pork loin in hot oil until golden brown and crispy.
  58. 58Remove the katsu from the oil and slice it into strips.
  59. 59Remove the katsu from the oil and slice it into strips.
  60. 60Remove the katsu from the oil and slice it into strips.
  61. 61Serve a portion of rice on a plate.
  62. 62Serve a portion of rice on a plate.
  63. 63Serve a portion of rice on a plate.
  64. 64Pour a generous amount of curry sauce next to the rice.
  65. 65Pour a generous amount of curry sauce next to the rice.
  66. 66Pour a generous amount of curry sauce next to the rice.
  67. 67Arrange the sliced katsu on top of the curry and rice.
  68. 68Arrange the sliced katsu on top of the curry and rice.
  69. 69Arrange the sliced katsu on top of the curry and rice.
  70. 70Add pickled red cabbage as a side.
  71. 71Add pickled red cabbage as a side.
  72. 72Add pickled red cabbage as a side.
  73. 73Enjoy your katsu curry!
  74. 74Enjoy your katsu curry!
  75. 75Enjoy your katsu curry!

Ingredients

  • onions
  • onions
  • onions
  • butter
  • butter
  • butter
  • apples
  • apples
  • apples
  • garlic
  • garlic
  • garlic
  • ginger
  • ginger
  • ginger
  • tomato paste
  • tomato paste
  • tomato paste
  • chicken
  • chicken
  • chicken
  • water
  • water
  • water
  • Otafuku sauce
  • Otafuku sauce
  • Otafuku sauce
  • pork loin
  • pork loin
  • pork loin
  • egg
  • egg
  • egg
  • flour
  • flour
  • flour
  • panko breadcrumbs
  • panko breadcrumbs
  • panko breadcrumbs
  • oil for frying
  • oil for frying
  • oil for frying
  • rice
  • rice
  • rice
  • pickled red cabbage
  • pickled red cabbage
  • pickled red cabbage

Equipment

knifecutting boardpotblenderplateschopsticks

Tips

  • Overnight curry is always the best.