A great Japanese home and canteen classic: fluffy white rice, thick and mild vegetable curry, topped with a sliced, crispy breaded cutlet. The contrast between the velvety sauce, juicy pork, and golden panko is the entire appeal of katsu karē.
Ingredients
- 320 g short-grain Japanese rice
- 430 ml water for the rice
- 4 pieces pork cutlets from the shoulder or loin
- to taste fine salt
- to taste ground black pepper
- 60 g all-purpose flour
- 2 pieces eggs
- 120 g panko breadcrumbs
- 700 ml sunflower oil
- 2 pieces yellow onions
- 2 pieces carrots
- 500 g waxy potatoes
- 1 clove garlic
- 10 g fresh ginger
- 900 ml water for the curry
- 100 g Japanese curry roux blocks
- 80 g fukujinzuke
Method
- Rinse the rice in several changes of water until it runs almost clear, then cook using the absorption method until the grains are tender and shiny; let rest covered so it becomes fluffy.
- Slice the onions, cut the carrots and potatoes into even pieces, then grate the garlic and ginger; sauté everything in a little oil until the onion becomes translucent and smells sweet.
- Pour the curry water over the vegetables, bring to a simmer, then cook until the potatoes are easily pierced and the carrots are tender without falling apart.
- Turn off the heat, dissolve the Japanese curry roux in the hot broth, then return to low heat, stirring until you have a glossy, thick, and coating sauce; keep warm without boiling vigorously.
- Lightly pound the cutlets, season with salt and pepper, then coat them sequentially in the flour, beaten egg, and panko, pressing to ensure the breadcrumbs adhere well.
- Heat the frying oil until a panko crumb sizzles instantly, then fry the cutlets until the breading is deeply golden and dry to the touch; drain on a wire rack to preserve the crunch.
- Let the cutlets rest briefly so the juices stabilize, then slice them into even strips with a very sharp knife without tearing the breading.
- Serve the hot rice in shallow plates or wide bowls, ladle over the vegetable curry, top with the sliced katsu, and add a little fukujinzuke on the side.
Nutrition
Per serving
- Energy
- 821.1 kcal
- Protein
- 22.08 g
- Carbohydrate
- 122.5 g
- Fat
- 26.09 g
- Fibre
- 5.73 g
- Calcium
- 156.95 mg
- Iron
- 5.85 mg
- Magnesium
- 72.43 mg
