Katsu curry
Rated 5.0 stars by 1 users
Cuisine
Japanese
Servings
4
Prep Time
45 minutes
Cook Time
2 hours
Not so simple. Very tasty! The ultimate comfort dish if you ask me. This curry is hardwarming and full of flavor, combine that with a crispy fried pork katsu and you are quaranteed to enjoy your evening meal!

Ingredients
Yukari Pickled Red Cabbage
- 1/2 head red cabbage, thinly slicedĀ
- 1.5 cups (360g) rice vinegarĀ
- 1 cup (232g) waterĀ
- 2 tablespoons (26g) sugarĀ
- 1 tablespoon (10g) salt
Curry powder
- 2 tbsp turmeric
- 1 Ā½ tbsp coriander seeds
- 1 tbsp cumin
- 1 tbsp fenugreekĀ
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 1 tsp garlic powder
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- 1 tsp fennel
- 2 star anises
- Few cloves
- Few cardamom pods
- Ā½ tsp ground bay leaf
- Ā½ tsp all spice
- Ā½ tsp thyme
- Ā½ tsp cayenne
Yukari Curry
- 1/4 cup of butter (56g) - (first measurement)Ā
- 3 onions, juliennedĀ
- 1-quart (907g) chicken stockĀ
- 4 dried shiitake mushroom (6g)Ā
- 1 apple, gratedĀ
- 1 tablespoon (15g) tomato pasteĀ
- 1/2 cup butter (112g) - (second measurement)Ā
- 1/2 cup (72g) all-purpose flourĀ
- 1 tablespoon (8g) garam masala *optional*Ā
- 1/4 cup (25g) curry powderĀ
- 2 teaspoon (9g) MSGĀ
- 1 tablespoon (14g) dark soy
- 2 tablespoons (23g) worcestershire sauceĀ
- 1 tablespoon (18g) honeyĀ
- 3/2 tablespoon butter (50g) - (third measurement)
Pork katsu
-
4 boneless pork loin chops or chicken breast/thighs
- salt to tasteĀ
- 1/2 cup (72g) all-purpose flourĀ
- 2 eggs plus a splash of waterĀ
- 1.5 cups (75g) panko breadcrumbsĀ
- 3-4 cups oil for frying
-
Garnish
- Spring onionĀ
- White rice
Directions
Cabbage
Thinly slice the red cabbage
- Add the vinegar, sugar and salt to a pan and heat until the sugar has dissolved.
- Pour over the cabbage and let cooldown at room temperature, before placing in the fridge
Curry
Julienne the onion and peel and grate the apple
- Add the butter (first) to a pan and cook for about 30-40 minutes
- Boil the dried shiitake form a few minute in the chicken stock before removing and setting aside.
- Add the apple and tomato paste to the onions and let soften before setting aside
- Make a roux with butter (second), flour, garam masala, curry powder and MSG. Toast well before going in with the onion, soy sauce, Worcestershire sauce, honey and the chicken shiitake stock. Let simmer until thicken
- Blend the mixture while adding the butter (third), piece by piece to it
- Pass through a sieve and set aside while holding it warm
Katsu
Butterfly your pork chop and tenderize with a hammer, pan or back of your knife.
- Season with salt and a pinch of MSG before letting it rest in the fridge for at least 30 minutes.
- Make three bowls with the flour, beaten egg and panko
- Coat the pork in flour, egg, panko
- Add vegetable oil to a pan and het until 340 degrees Fahrenheit or 170 degrees Celsius.
- Fry for 5-6 minutes until golden brown and crisp