Katsu Curry

Katsu pork with sticky rice

Christopher: ‘Although popular and a must have for any Japanese menu this is anything but a typical Japanese dish. Katsu pork is an example of the variation in the cuisine, it’s not all fish and light soy based sauces. 

If you find the pork too heavy then try chicken or even tofu instead. You could also bring a bit more goodness to the sauce with a few more vegetables.’

This Japanese dish takes: 40 minutes (not including rice soaking)

Get it: 

Four Pork Chops

Two eggs beaten

Four tablespoons of flour

Three slices of white bread

350ml chicken stock

Three teaspoons of mild curry powder

One teaspoons of clear honey

Two tablespoons of soy sauce

Half a teaspoon of ginger

One onion, diced

One apple, peeled and diced

Two carrots, grated

Two tablespoons of vegetable oil

One tablespoon of sesame oil

Two garlic cloves roughly chopped

One tablespoon of tomato puree

Two tablespoons of corn flour

One mug of glutonious rice

Two spring onions roughly chopped

A handful of roughly chopped coriander

Katsu Curry
Katsu Curry

Make it:

1. Thoroughly wash the rice and soak in a pan with twice as much salted water for a minimum of two hours (preferably overnight).

2. Preheat the oven to 100 degrees. Break the bread up, put into a blender and blitz until fine breadcrumbs, chuck it in a greaseproof paper covered dish and cook for 6-8 minutes ensuring it does not toast. You want it warm and slightly crisped but not browned. Mix with salt and pepper and leave to cool

3. In a large saucepan on a low heat cook the onion, carrot and apple covered until soft, takes around ten minutes. Stir occasionally

4. Add the garlic, turn up the heat and cook for a further 2 minutes

5. Add in the ginger, curry powder, corn flour, soy sauce, honey and puree. Stir until forming a thick paste

6. Slowly add the stock, stir in and leave to simmer for five minutes

7. Take the pork chops; coat them in flour, egg and then breadcrumbs.

8. Put the rice on a medium heat and cook for 15 minutes, until all the water absorbed. Do not stir. Once cooked, leave to rest for 5 minutes

9. In a large frying pan on a low heat with a small amount of oil cook the pork chops for 4 minutes on each side until golden brown. Leave to rest for five minutes in foil. Cook in batches if needed

10. Blitz the sauce in a blender and add the sesame oil

11. Serve with a sprinkling of coriander and spring onions

This dish serves:

4 people or 2 greedy ones.

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