Japanese Curry with Pork Katsu Cutlet
- Total time
- 75 min
- Serves
- 6
Ingredients
- 4 Tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/3 cup S&B curry powder
- 1 teaspoon garam masala
- 8 oz mixed mushrooms
- 1 large onion, medium dice
- 2 medium carrots, sliced on a bias
- 3 celery stalks, sliced on a bias
- 3 garlic cloves, fine dice
- 1” piece of ginger, fine dice
- 6 cups vegetable or chicken brother
- 10 oz winter squash, seeds removed and diced
- 1 Tablespoon honey
- Salt and pepper, to taste
- 3 boneless pork chops or loin, pounded thin
- 2 cups all-purpose flour
- 2 whole eggs with a splash of water
- 2 cups Panko breadcrumbs
- Salt and pepper to taste
Steps
- 1
Melt butter in a saucepan.
- 2
Whisk in flour and allow to cook until the roux turns light brown.
- 3
Stir in curry powder and garam masala until fragrant, remove from heat and set aside.
- 4
Heat oil in saucepan and add torn/ sliced mushrooms and season with salt, continue to cook until golden and set aside.
- 5
Add additional oil to saucepan and add onion, carrot, and celery. Cook until soft and onion is translucent.
- 6
Add garlic and ginger and cook about 30 to 40 seconds.
- 7
Add broth and bring to a boil.
- 8
Reduce to a simmer, add mushrooms and squash.
- 9
Simmer for 20 to 25 minutes.
- 10
Add honey and curry mixture and stir until curry is smooth.
- 11
Cook curry for about 10 minutes.
- 12
Serve over rice, garnish with scallions.
- 13
Prep dry ingredients, and set up dredging station with three bowls, containing flour, egg and water mixture, and Panko breadcrumbs.
- 14
Heat high heat neutral oil in a large pan.
- 15
Dredge pork in flour, then egg wash, and then in Panko.
- 16
Once oil is hot, carefully add breaded cutlets in oil, leave until first side is brown, flip and repeat on the other side.
- 17
Remove and place on a wire rack, and once all cutlets are fried, quickly repeat for a second fry.
- 18
Cut into slices and serve on top of the curry bowl.
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