Japanese Katsu with Pork Cutlet

Name: Thermomix recipe: Japanese Katsu with Pork Cutlet
Prep time: 20 min
Cook time: 25 min
Ingredients: 40 Grams butter; 30 Grams plain flour; 1/2 Tablespoon Japanese Garam Masala; 1 brown onion quartered; 20 Grams fresh ginger; 1 red chilli roughly chopped; 20 Grams Extra Virgin Olive Oil (EVOO); 100 Grams tomato paste; 2 potatoes, peeled and cubed; 2 carrots, peeled and cubed; 20 Grams raw caster sugar; 700 Milliliters liquid beef stock; 1 Tablespoon cornflour or cornstarch; 2 pork steaks; 40 Grams plain flour; 1 egg, lightly whisked; 40 Grams panko breadcrumbs; 20 Grams Extra Virgin Olive Oil (EVOO)

Serves 4 Prep Time 20 minutes Cook Time 25 minutes Rated:

Fried anything goes well with a beautiful umami rich gravy, and whilst this is a well known Japanese curry, you won't get a lot of heat with this one.

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.

Need

The Curry Roux
40 Grams butter BUY
30 Grams plain flour BUY
1/2 Tablespoon Japanese Garam Masala Recipe
The Curry Gravy
1 brown onion quartered
20 Grams fresh ginger
1 red chilli roughly chopped
20 Grams Extra Virgin Olive Oil (EVOO) BUY
100 Grams tomato paste
2 potatoes, peeled and cubed
2 carrots, peeled and cubed
20 Grams raw caster sugar BUY
700 Milliliters liquid beef stock
1 Tablespoon cornflour or cornstarch
The Pork
2 pork steaks
40 Grams plain flour BUY
1 egg, lightly whisked
40 Grams panko breadcrumbs
20 Grams Extra Virgin Olive Oil (EVOO) BUY

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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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!