Japanese curry rice with crispy pork cutlet ( Katsu Curry )

 

 

Japanese curry rice with crispy pork cutlet ( Katsu Curry )

 

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Ingredients : 500ml water, 2 potatoes chopped in chunk, 1 onion chopped, half carrot sliced, vermont curry 6 cubes (serving 6 person)

 

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Brown onion, potatoes, and carrots with olive oil in a deep pot

 
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Add 600ml water, bring it to boil
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Put in 6 cubes of vermont curry, slowly mix let it melt
 
 
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You shall see this in less than a minute
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Cover pot, turn to very low heat, and simmer for 10minutes, set aside
 
 
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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
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Heat oil and then pan fry coated pork chop until golden brown
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Let cool before slicing, that’ll help retain it’s juice
Arrange pork cutlet on top and ladle curry before serving
 
 
 

Recipe Rating

  • (5 /5)
  • (1 Rating)

Instructions

  • 1. Brown onion, potatoes, and carrots with olive oil in a deep pot
  • 2. Add 500ml water, bring it to a boil
  • 3. Put in 6 cubes of vermont curry, slowly mix till it's melt
  • 4. Cover pot, turn to very low heat, and simmer for 10minutes, set aside
  • 5. 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
  • 6. Heat oil and then pan fry coated pork chop until golden brown
  • 7. Let cool before slicing, that'll help retain it's juice
  • 8. Arrange pork cutlet on top and ladle curry before serving

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About Chef

jcf00dadmin

Full time homemaker with cooking passion to make every simple dish distinctively delicious. Driven by ingredient pairings, marrying the right ingredients, method and crucial steps, in ensuring meals turn ...