Katsu Curry
Crispy fried pork cutlets served with a rich, savory Japanese curry sauce and steamed rice. This comforting dish features tender pork coated in panko breadcrumbs for an irresistible crunch, paired with a deeply flavored curry that's both sweet and spicy.
Una recepta original de Forkin
- Temps total
- 1 h 15 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 1.120 kcal
Informació sobre al·lèrgens: pot contenir ous, gluten, llet i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
katsu
- 600 gpork loin, cut into 1.5 cm thick cutlets
- 0,5 ctsalt
- 0,25 ctblack pepper, freshly ground
- 0,5 tassaall-purpose flour
- 2 uegg, beaten
- 2 tassapanko breadcrumbs
- 4 tassavegetable oil, for frying
curry
- 1 uyellow onion, diced
- 1 ucarrot, diced
- 1 upotato, peeled and diced
- 2 gragarlic, minced
- 1 csginger, grated
- 1 cscurry powder
- 1 cssoy sauce
- 1 cthoney
- 3 tassachicken broth
- 1 tassawater
curry roux
- 2 csflour
- 2 csbutter
serving
- 4 tassasteamed rice, cooked
Estris
thermometer · paper towels · large pot · wire rack · small saucepan · whisk · knife · shallow dishes · deep skillet
Elaboració
Pas a pas
- 1
Pat the pork loin cutlets dry with paper towels. Season both sides with salt and black pepper.
Uns 2 min
- 2
Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten egg, and one with panko breadcrumbs.
Uns 2 min
- 3
Dredge each pork cutlet in flour, shaking off any excess. Dip it into the egg, ensuring it's fully coated, then press it firmly into the panko breadcrumbs until completely covered.
Uns 5 min
Nota de cuina: Ensure a thick, even coating of panko for maximum crispiness.
- 4
In a large heavy-bottomed pot or Dutch oven, melt butter over medium heat.
Uns 1 min
- 5
Add the diced yellow onion, carrot, and potato to the pot and sauté for 5-7 minutes until the onion is softened.
Uns 7 min
- 6
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
- 7
Sprinkle curry powder over the vegetables and cook, stirring constantly, for 1 minute to toast the spices.
Uns 1 min
- 8
Pour in the chicken broth and water, then bring the mixture to a boil. Reduce the heat, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
Uns 20 min
- 9
While the curry simmers, heat vegetable oil in a large deep skillet or pot to 170°C (340°F).
Uns 5 min
Nota de cuina: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 10
Carefully place 1-2 breaded pork cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
Uns 8 min
Nota de cuina: The internal temperature of the pork should reach 63°C (145°F).
- 11
Remove fried cutlets and place them on a wire rack set over paper towels to drain excess oil. Repeat with remaining cutlets.
Nota de cuina: Draining on a wire rack helps keep the katsu crispy.
- 12
While the katsu fries, prepare the roux: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a thick paste forms.
Uns 2 min
- 13
Add the roux to the simmering curry, stirring until it is fully incorporated and the curry begins to thicken. Continue to simmer for 5 minutes.
Uns 5 min
Nota de cuina: Break up any lumps of roux to ensure a smooth curry sauce.
- 14
Stir in soy sauce and honey into the curry sauce. Taste and adjust seasoning as needed.
Uns 1 min
- 15
Slice the katsu into strips about 1 inch thick.
Uns 1 min
- 16
Serve the sliced katsu alongside steamed rice and generously spoon the hot curry sauce over everything.
Uns 1 min
Per ració
Nutrició
- Calories
- 1.120,1kcal
- Proteïnes
- 49,5g
- Hidrats de carboni
- 112,5g
- Greixos
- 52,7g
- Fibra
- 6,9g
- Sucre
- 7,5g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover katsu and curry separately in airtight containers in the refrigerator.
Reheat katsu in an oven or air fryer for crispiness. Gently reheat curry sauce on the stovetop or in the microwave until hot.
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