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There are days which I need to satisfy my cravings over a sweet version of curry. And that, of course is none other than Japanese style curry. It’s no longer a riddle cooking Japanese curry is just as simple as ABC.
All you need are just potatoes, onions, carrots, curry cubes, and you are good to go! It’s a pleasure to have numbers of varieties to opt from, as the sides for Japanese curry rice. This time, I used pork chop @ katsu. Using the right marinade, fry it for a couple of minutes and you’ll get a crunchy katsu.
Vermont’s curry cubes takes into consideration of different customer’s palettes, making available the “mild”, “medium hot” and “hot” levels of spiciness. The medium hot ones does work for me. 😎 If you aren’t born for even the slightest hint of spiciness, grab mild as a start, and you’ll soon find yourself upgrading.
Vermont brand curry cubes.
Drop cubes into boiling pot of seared ingredients.
Bring it to boil and let it simmer
Top with fried pork chops and ladled on that curry with perfect consistency!
Refer below for full recipe.
Japanese curry rice with crispy pork cutlet ( Katsu Curry ) RecipePrint This
Ingredients for curry : serving 6 person
- 500ml water
- 2 potatoes chopped in chunks
- 1 onion chopped
- half carrot sliced
- vermont curry 6 cubes
Ingredients for crispy pork cutlet:
- 2 pork chops (tenderized using mallet)
- 4 tbspn potato starch
- 5 cups of breadcrumbs
Brown onion, potatoes, and carrots with olive oil in a deep pot
Add 500ml water, bring it to a boil
Put in 6 cubes of vermont curry, slowly mix till it’s melt
Cover pot, turn to very low heat, and simmer for 10minutes, set aside
Marinate pork chop (use meat mallet to tenderize pork chop) with salt, white pepper and whole egg. Coat pork chop with 4 tbspn of potato starch, then back it goes again dipped into the egg and then with 1.5 cups of bread crumbs for an added crisp
Heat oil and then pan fry coated pork chop until golden brown
Let cool before slicing, that’ll help retain it’s juice
Arrange pork cutlet on top and ladle curry before serving