This recipe guides you through making a delicious Japanese Katsukare, featuring a rich, flavorful curry and crispy, golden fried pork chops (katsu). The dish is assembled with rice, curry, and katsu, perfect for a satisfying meal.
For the curry: Start by sautéing the onions in 2 tbsp butter. Once fragrant (about 3 minutes), add in the carrots, garlic, and red pepper flakes. Stir together and let sauté for another 5 minutes, then add in the broth until everything is covered. Once the liquid simmers, add in the curry cubes and mix gently until fully dissolved. Simmer covered for another 20 minutes or until carrots are tender.
For the katsu: 1. Season all the components. Beat the eggs and add in salt and pepper, garlic powder, and flour. Mix and set aside. 2. Next, pour the panko in a large bowl and mix in salt and pepper. 3. Season your pork chops with salt and pepper. 4. Dip the meat into the egg mixture, then into the panko and pat the panko in so there’s no bald spots! 5. Fry in the frying oil until crispy and golden, and the pork is cooked. This should take about 8-10 minutes.
Enjoy it all by assembling rice, curry, and katsu together. Serve with extra ketchup for the katsu, and enjoy!
