Japanese Katsu with Pork Cutlet

Serves 4 Prep Time 20 minutes   Cook Time 25 minutes   Rated:
by Tenina Holder

I love Japanese cuisine, but don't often think of it in terms of curry. This is a bit of an iconic curry, and is pretty mild as curries go. Of course there is a delicious crispy pork cutlet on top. Wouldn't be Japanese without it! You could substitute in a chicken or veal cutlet and be just as happy!

For my money, this is not so much a curry as a fried schnitzel with a great gravy. But there you! Japanese curry at it's best.

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Need

Do

1  

The Curry Roux;

2  

Place butter into the Thermomix bowl and melt 2 min/80°C/speed 2. Add flour and cook 7 min/Varoma/speed 2. Scraping bowl as needed.

3  

Add Japanese Garam Masala and cook 2 min/Varoma/speed 2. Scrape out and set aside.

4  

The Curry Gravy;

5  

Using the same Thermomix bowl, place the onion, ginger, chilli and EVOO in the bowl and chop 5 sec/speed 5. Cook 5 min/Varoma/speed 1.

6  

Add remaining Curry ingredients, including the curry roux and cook 20 min/100°C/Reverse/speed soft.

7  

The Pork;

8  

Crumb the pork steaks by dipping into flour, egg and then panko. Fry in a little hot EVOO until well browned on both sides. Rest for 10 minutes before slicing.

9  

Serve curry with rice or udon noddles, placing the sliced pork on top.

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