Katsu Curry

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Pat the pork loin cutlets dry with paper towels. Season both sides with salt and black pepper.

   Ongeveer 2 min

2. 2

   Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten egg, and one with panko breadcrumbs.

   Ongeveer 2 min

3. 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.

   Ongeveer 5 min

   Tip van de kok: Ensure a thick, even coating of panko for maximum crispiness.

4. 4

   In a large heavy-bottomed pot or Dutch oven, melt butter over medium heat.

   Ongeveer 1 min

5. 5

   Add the diced yellow onion, carrot, and potato to the pot and sauté for 5-7 minutes until the onion is softened.

   Ongeveer 7 min

6. 6

   Stir in the minced garlic and grated ginger and cook for another minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

7. 7

   Sprinkle curry powder over the vegetables and cook, stirring constantly, for 1 minute to toast the spices.

   Ongeveer 1 min

8. 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.

   Ongeveer 20 min

9. 9

   While the curry simmers, heat vegetable oil in a large deep skillet or pot to 170°C (340°F).

   Ongeveer 5 min

   Tip van de kok: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

10. 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.

    Ongeveer 8 min

    Tip van de kok: The internal temperature of the pork should reach 63°C (145°F).

11. 11

    Remove fried cutlets and place them on a wire rack set over paper towels to drain excess oil. Repeat with remaining cutlets.

    Tip van de kok: Draining on a wire rack helps keep the katsu crispy.

12. 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.

    Ongeveer 2 min

13. 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.

    Ongeveer 5 min

    Tip van de kok: Break up any lumps of roux to ensure a smooth curry sauce.

14. 14

    Stir in soy sauce and honey into the curry sauce. Taste and adjust seasoning as needed.

    Ongeveer 1 min

15. 15

    Slice the katsu into strips about 1 inch thick.

    Ongeveer 1 min

16. 16

    Serve the sliced katsu alongside steamed rice and generously spoon the hot curry sauce over everything.

    Ongeveer 1 min