Japanese Katsu with Pork Cutlet

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.