Katsu Curry (カツカレー)

Ingredients

• 1 pound pork loin
• 1 cup panko breadcrumbs
• 1 box (7 oz) Japanese curry roux
• 2 cups rice
• 4 cups water
• 1 medium onion
• 1 large carrot
• 1 medium potato
• 1 large egg
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups vegetable oil

Instructions

1. 1

   Cook the rice: Rinse 2 cups of rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.

2. 2

   Prepare the vegetables: Peel and dice the onion, carrot, and potato into small cubes.

3. 3

   Make the curry: In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the diced carrot and potato, cooking for an additional 5 minutes.

4. 4

   Add 4 cups of water to the pot with the vegetables and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes until vegetables are tender.

5. 5

   Break the Japanese curry roux into pieces and add it to the pot. Stir until fully dissolved. Simmer for another 5 minutes, then remove from heat.

6. 6

   Prepare the pork cutlet: Place the pork loin between two sheets of plastic wrap and pound it to about 1/2 inch thickness. Season both sides with salt and black pepper.

7. 7

   Set up a breading station: In one bowl, place 1 cup of all-purpose flour. In a second bowl, beat the egg. In a third bowl, place 1 cup of panko breadcrumbs.

8. 8

   Dredge the pork: First, coat the pork in flour, shaking off excess. Then dip it into the beaten egg, allowing any excess to drip off. Finally, coat it with panko breadcrumbs, pressing gently to adhere.

9. 9

   Fry the cutlet: In a large skillet, heat 2 cups of vegetable oil over medium-high heat. Once hot (about 350°F), carefully add the breaded pork cutlet. Fry for about 4-5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

10. 10

    Serve: Slice the pork cutlet into strips. Serve over the cooked rice, generously ladling the curry sauce and vegetables over the top. Enjoy your Katsu Curry!