Katsu Curry

Step 1

Heat a heavy duty pot on medium low. Add ¼ cup of butter into the pot.

Step 2

Once the butter has melted, add the onions in.

Step 3

Caramelize the onions on low heat. This process will take around 30-40minutes. The onions will take on a dark brown color and will have a jammy consistency.

Step 4

Once the onions have caramelized, add the grated apple and tomato paste.

Step 5

Cook the tomato paste for 2-3 minutes.

Step 6

Transfer the mixture to a separate bowl.

Step 7

Turn the heat on high and add the chicken carcass into the same pot. (Skip this process if you are using chicken stock)

Step 8

Once the chicken has taken on some color, add 1L of water in.

Step 9

Simmer on low heat for 30 minutes. Take the carcass out once finished.

Step 10

Add the paste and the curry block. Simmer on low heat for 10 minutes until the sauce has thickened.

Step 11

Add soy sauce, honey, and bulldog sauce as well. (The dark soy is mainly there for the color and extra umami!)

Step 12

Blend to combine for a smooth curry.

Step 13

Finish with ¼ cup butter for a glossy sauce.

Step 14

For a curry that’s even better, rest it overnight to let all the spices get to ~mingle~.

Step 15

Remove any excess moisture on the pork loin with a paper towel.

Step 16

Heat a large skillet with neutral oil. The oil should come around half the height of the pan.

Step 17

Heat the oil until it reaches around 180C/ 355F.

Step 18

Coat the pork loin in flour. Dust off any excess flour.

Step 19

Then coat the dusted pork loin in the batter. Let some of the excess batter drip off.

Step 20

Place the battered pork into the panko mixture. Make sure to tightly pack the pork with the panko and there are no dry spots.

Step 21

Gently place the breaded pork into the oil, away from your direction.

Step 22

Fry until golden brown, or for around 3 minutes and flip.

Step 23

Repeat for the other side until the katsu is golden brown.

Step 24

Let it rest on a wired baking tray for about 8 minutes. Wait until you cut into the katsu to make sure it’s extra crispy. If you cut too soon, the juices from the pork will be lost and make the crust soggy.

Step 25

While you wait for the pork to rest, plate the rice and curry in a bowl.

Step 26

Gently place the sliced katsu on top.

Step 27

Enjoy with japanese pickles!!!