Coco Ichiban Katsu Curry
29 Dec 2024
Ingredients
2 serves
(Serves 2)
2 boneless pork cutlets
Salt & pepper to taste
1/2 cup plain flour
1 egg, beaten
1 cup panko breadcrumbs
Oil for deep frying
1 tbsp vegetable oil (for curry)
1 onion, sliced
1 carrot, chopped
2 cups water
1/2 apple, grated
100g Japanese curry roux (like Golden Curry or Vermont Curry)
Cooked Japanese rice
Pickled red ginger (optional)
Method
Prepare the pork katsu: Season cutlets with salt and pepper, coat in flour, dip in beaten egg, and cover with panko.
Fry the cutlets: Heat oil and deep-fry until golden brown. Set aside to drain.
Make the curry: In a separate pan, sauté onions and carrots in oil. Add water and grated apple, bring to a boil.
Simmer until veggies are soft. Add curry roux and stir until it dissolves and thickens.
Slice the pork katsu, serve over rice, pour curry on top, and add pickles if you like.
Coco Ichiban
Specialises in customisable Japanese curry with a wide variety of toppings.
