About the Recipe
The Japanese are well known as a nation of innovators and this dish represents one of their greatest food innovations - Japanese curry + katsu - a nourishing meal full of rich flavours that will satisfy all appetites. This dish involves making both the curry sauce and the katsu so you should set aside around 45 minutes. If you are really into your katsu (like me), you could make a large batch and freeze some of them to use in dishes like this at a later date.
Ingredients
4 boneless pork chops
100g breadcrumbs
80g plain flour
2 eggs
4 cubes Golden Curry roux
1 tbsp tomato ketchup
1 tsp soy sauce
1/2 tsp coriander powder
1/2 tsp cumin
1 tsp ginger paste
2 tsps garlic paste
600ml water
160g onion
150g courgette
100g carrot
a little salt and pepper
some veg oil for deep frying
some kitchen paper
Preparation
for the curry sauce:
peel , halve and slice the onion lengthways
cut the carrot & courgette in half and slice diagonally
heat 1 tbsp of veg oil in a pan, add the onion, ginger & garlic, season lightly and fry for 3-4 mins
add the cumin & coriander and stir
then add the ketchup, soy sauce and vegetables and stir again
add the water and the curry cubes and cook for 15 mins over a medium heat with the lid on
for the katsu:
season the pork chops and score the rind of each one to stop the meat from curling when you fry it
coat the chops in the plain flour
prepare the eggs by beating them lightly, then coat each chop in the egg and then coat in the breadcrumbs
put enough veg oil in a pan to deep fry the pork and heat to 170C / 325F
deep fry the chops for 5 mins, turning once or twice to ensure an even colour
plate up four servings of rice, place each chop on the rice and then ladle the curry sauce over the pork