KATSU CURRY

Serves 4-5

Curry

2 carrots, chopped

2 potatoes, diced to 1cm

2 onions, diced

1 clove garlic

1 box of Japanese Curry Roux (Can be found at any asian/chinese supermarket)

1-1.5L water (refer to specific amount on curry packaging)

3 Tbsp Sake

4 Tbsp Mirin

2 Tbsp Soy sauce

Salt & Pepper as required

Freshly cooked Japanese short grain or Thai Jasmine rice

Tonkatsu (Breaded pork cutlet)

2 Pork loin or chops (flattened out with a rolling pin, heavy pan or mallet)

2 handfuls flour, highly seasoned with salt and pepper

2 eggs lightly beaten

Panko Breadcrumbs

Prepare Tonkatsu/Pork Cutlets: trim all excess fat, then place between two sheets of cling film. Pound the meat until thin. Next, coat in the seasoned flour, dusting off all excess, then coat in beaten egg followed by Panko breadcrumbs. Place in the refrigerator until needed.

For the curry sauce, add 3-4 tbsp of olive oil to a large pan heated to medium heat, followed by the prepared onions, carrots and garlic. Fry on a medium heat until softened and lightly golden (6-8 mins), then add the water followed by the Sake, Mirin and Soy Sauce. Bring to a boil and then turn down to a simmer until carrots are tender.

Now is a good time to prepare rice in the rice cooker, microwave, or otherwise. Allow to cool 10 minutes before serving.

Add the potatoes and the curry roux and bring back to a simmer for another 30-45 mins until potatoes are cooked through and sauce has thickened. Stir occasionally while cooking.

Meanwhile heat deep fryer and 1L of vegetable oil in a large heavy based saucepan and heat to ~170C or until breading dipped into the oil bubbles and floats. You can also shallow fry these in a frying pan with around 6-8 tbsp of oil.

Once the rice and curry are both ready, fry the Tonkatsu/Pork Cutlets until golden brown and drain on kitchen paper.

Serve straight away with an ice cold Japanese beer.