Katsu Curry

Príprava

Suroviny

Postup

Krok za krokom

1. 1

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

   Približne 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.

   Približne 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.

   Približne 5 min

   Poznámka kuchára: 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.

   Približne 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.

   Približne 7 min

6. 6

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

   Približne 1 min

   Poznámka kuchára: 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.

   Približne 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.

   Približne 20 min

9. 9

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

   Približne 5 min

   Poznámka kuchára: 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.

    Približne 8 min

    Poznámka kuchára: 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.

    Poznámka kuchára: 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.

    Približne 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.

    Približne 5 min

    Poznámka kuchára: 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.

    Približne 1 min

15. 15

    Slice the katsu into strips about 1 inch thick.

    Približne 1 min

16. 16

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

    Približne 1 min