Step 1

Peel and cut onion, potato and carrot into small chunks.

Step 2

Add chopped vegetables to a large pan and fill the pan approximately half-way with water.

Step 3

Bring the water to boil and then simmer for 20 minutes or until vegetables are softened.

Step 4

Prepare rice while vegetables are cooking.

Step 5

Prepare pork by removing all the fat and seasoning with salt and pepper.

Step 6

Coat pork with plain flour, cover with raw, beaten egg and then dip in breadcrumbs before deep-frying in vegetable oil.

Step 7

Add 2-3 blocks of curry roux to vegetables and simmer for a further 10 minutes. Stir until curry sauce is thick and smooth.

Step 8

Slice cooked pork katsu into strips and lay over a bed of rice, then add the curry sauce. Garnish with pickled radish and enjoy.