Tonkatsu Curry (Katsu Kare)

Ingredients

• 2 pieces Pork loin chops (1-inch thick)
• 4 ounces Japanese curry roux (store-bought blocks)
• 1 cup Panko breadcrumbs
• 0.5 cup All-purpose flour
• 1 piece Large egg (beaten)
• 1 medium Yellow onion (thinly sliced)
• 1 large Carrot (peeled and sliced)
• 1 medium Potato (peeled and cubed)
• 3 cups Water or chicken stock
• 2 cups Vegetable oil for frying
• 3 cups Steamed short-grain white rice
• 2 tablespoons Fukujinzuke (pickled vegetables)(optional)

Instructions

1. 1

   In a large pot, sauté the onions, carrots, and potatoes with a tablespoon of oil until the onions are translucent.

2. 2

   Add the water or stock to the pot, bring to a boil, then simmer on low heat for 15 minutes until vegetables are tender.

3. 3

   Turn off the heat, add the curry roux blocks, and stir until completely dissolved. Simmer on low for another 5 minutes until thickened.

4. 4

   Prepare the pork by tenderizing with a mallet, then season with salt and pepper. Dredge each piece in flour, dip in beaten egg, and coat thoroughly with panko.

5. 5

   Heat 2 cups of oil in a deep pan to 350°F (175°C) and fry the pork cutlets for 3-4 minutes per side until golden brown and crispy.

6. 6

   Remove the pork from the oil and let it rest on a wire rack for 2 minutes before slicing into 1-inch strips.

7. 7

   Place a portion of steamed rice on one half of a shallow bowl and ladle the thick curry sauce over the other half.

8. 8

   Lay the sliced pork cutlet on top of the curry and serve immediately with pickled vegetables on the side.