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
-
The Curry Roux
- 40 Grams butter BUY
- 30 Grams plain flour
- 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
- 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.
