Katsu Curry
Katsu curry is one of my favorite dishes; the perfect mix of flavors, texture, and savoriness. This is essentially just two recipes in one (pork katsu, Japanese curry), so you can find essentially the same information in the corresponding recipes, but I'll copy it here as well. It certainly takes a bit of effort to put it all together, but the result is well worth it, and it's a deep-fried dish that scales relatively well for larger parties. The ingredient amounts below should be perfect for ~4 people.
Active Time: 45 min
Total Time: 45 min
Ingredients
Pork katsu:
> pork chop (1 1/4 lb)
> salt
> flour
> egg, beaten (3)
> panko breadcrumb
> neutral oil
Japanese curry:
> onion (1/2 large)
> carrot (1 large)
> potato (1 small, peeled)
> roux cubes (4)
> water (3-4 cups), neutral oil
Putting it all together:
> rice
> (optional) green onion, thinly sliced
> (optional) furikake
> (optional) pickled vegetables
Instructions
Pork katsu:
1. Depending on the size and thickness of the pork chop(s), cut / pound the pork chop. Ideally, you'd want to have roughly 6-inch long pieces with a 1-cm thickness.
2. Gently salt both sides of the pork chop, and let dry-brine for about 30 minutes. This will draw out moisture from the pork. Pat dry with a paper towel before use.
3. Prepare your standard three-stage frying station: a bowl with flour, a bowl with beaten eggs, a bowl with panko breadcrumbs, and a pot pre-heated over medium heat with neutral oil.
4. Standard deep-frying process: flour, egg, then breadcrumb, then drop it into the oil. Fry for 3-7 minutes depending on the thickness, or until the exterior is golden brown and the interior is cooked through (~135F at the thickest point should be sufficient).
5. Set aside on a wire rack to cool, and gently season the exterior.
Japanese curry:
1. Cut the onion, carrot, and potato into roughly uniform 1/2 to 1 inch cubes. Stir-fry in a wok or pot with neutral oil over high heat for about 5 minutes, or until just starting to caramelize slightly.
2. Add the water, cover, and bring to a boil.
3. Add the curry roux cubes and stir until fully combined.
4. Continue to let simmer over medium heat for about 10-15 minutes or until the vegetables reach the desired texture. Add more water as necessary if the curry becomes too thick.
Putting it all together:
1. On a plate, put rice mostly on one side. Add a generous serving of curry on the other side.
2. Slice the katsu and arrange it over the middle, such that it is slightly touching but not drowned in the curry.
3. (optional) garnish with thinly sliced green onion, furikake, and serve with pickled vegetables of your choice on the side.
Notes/Tips:
> Take care to ensure that the oil temperature is not too high when frying the katsu. If the oil is too hot, the breadcrumbs could burn before the pork is fully cooked through. Always test the oil temperature with a (oil-safe) thermometer or a small sliver of food, like green onion.
> As usual with most deep-fried foods, make sure to gently season the exterior after removing it from the oil. This helps keep moisture away from the batter and keeps the katsu crispy.
> Your most important task is to make sure not to overcook the pork. This is an inexact science and probably best achieved with a food thermometer -- in my experience pulling it out once the thickest point registers ~135-140F is probably ideal.
> I used the "standard" curry roux that you see at almost all Asian supermarkets; adjust the amount of water to your roux and desired consistency. Don't be afraid to make a bit more than you might need, as curry holds relatively well in the fridge.