Step 1

Place a frying pan on a medium heat and add 1 tbsp oil and fry the onions for a few minutes until they are translucent. Then add the carrot slices and fry for a few more minutes.

Step 2

Add the water, bring it to boil, then simmer on a low heat for 10 minutes.

Step 3

Meanwhile, prepare the pork loin steaks. Cut off the fat and tenderise them by pounding them with a meat tenderiser. (note 2)

Step 4

Cook the rice according to packet instructions. (note 3)

Step 5

Mix the flour, paprika, onion powder, garlic powder, mustard powder, white pepper and salt in a bowl.

Step 6

Crack the egg into another bowl and beat.

Step 7

Place the panko breadcrumbs in a third bowl.

Step 8

Place each pork loin steak into the flour until coated, then dunk them in the beaten egg and finally place them in the panko breadcrumbs until they are covered.

Step 9

By now sauce should have simmered for 10 minutes. Add the curry roux cubes and stir until it thickens and add the honey. Leave the sauce on a low heat until it is ready to serve.

Step 10

Place a frying pan on a high heat and fill with 0.5cm or ¼ inch of vegetable oil. Add one breadcrumb to check the oil is hot. If it sizzles and quickly burns up you are good to go, but it sinks you need to wait a little longer for the oil to become hot.

Step 11

Place the prepped pork loin steaks into the pan and fry for 2 minutes on each side.

Step 12

Place them onto a board when they are done and allow them to rest while you plate up the rice. (note 4)

Step 13

Slice the pork steaks and place on top of the rice and spoon the katsu sauce on top.