Pork Katsu Curry

Method

A thick, glossy brown sauce coating crispy pork cutlets. The vegetables are fork-tender and the sauce clings perfectly to the spoon with a deep umami aroma.

1. 1

   Dice the onions, carrots, and potatoes into regular cubes. In a skillet, sauté the onions with a little oil until they become translucent and start to brown.

2. 2

   Melt the butter, add the flour and curry powder. Whisk over low heat. When the smell of toasted spices is released, gradually add the dashi broth to obtain a smooth sauce.

3. 3

   Add the carrots, potatoes, soy sauce, and honey. Let simmer over low heat. The sauce should reduce and thicken until it generously coats the back of a spoon.

4. 4

   Lightly flatten the pork loin. Dredge each piece in flour, then in the beaten egg, and finally in the panko, pressing firmly with your palm so the crust is thick and crispy.

5. 5

   Fry the pork in oil at 170°C. The crust should be golden brown and crunch under the knife. Slice the meat and arrange it on the white rice before pouring the hot sauce on one side.