Japanese Katsu Curry
|Onion||10 1⁄2 Ounce (300 gram, 1 large size, for coarsely chopped pieces)|
|Onion||1⁄2 (for 2x2 centimeter pieces)|
|Carrot||3 1⁄2 Ounce (100 gram)|
|Bell pepper||2 Large|
|Garlic cloves||2 Large|
|Curry powder||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Canned tomato||200 Milliliter (3/4 cup)|
|Water||300 Milliliter (1 1/2 cup)|
|Dry bay leaf||1|
|Medium spicy curry block||17⁄20 Ounce (25 gram)|
|Loin pork slices||2 (1/2 inch thick)|
|Egg||1⁄2 , beaten with 1/2 teaspoon water|
|Panko bread crumbs||1⁄2 Cup (8 tbs)|
|Oil||2 Cup (32 tbs) (For deep frying)|
1. Cut the onion into halves. Make cuts like the spokes of the wheel and leave the root attached. Rotate the onion and make cuts perpendicular to the cuts.
2. Cut the half onion into 1 inch pieces. Cut the onion into 6 wedges. Make 3 cuts perpendicular to the first cuts.
3. Cut the stem end of the egg plant and trim off the cap. Peel the egg plant. Partially peel the eggplant in stripped pattern.
4. Roughly chop it into rolling wedges.
5. Cut the bell pepper into half. Remove the seeds and chop it into 1 inch pieces.
6. Remove the peel from the apple.
7. Soak the apple in salt water.
8. Grate the carrot coarsely.
9. Grate the garlic and the ginger.
10. Take out the curry block from the package and chop it into fine pieces.
11. Add olive oil in the sauce pan.
12. Add the finely chopped onion and fry it for 5 minutes.
13. Reduce the heat and stir continuously to avoid scortching.
14. Fry the onion for 10 minutes and make it golden brown.
15. Add the coarsely grated carrot.
16. Fry for 2-3 more minutes.
17. Add grated garlic and ginger and stir until aromatic.
18. Add curry powder and fry for 2-3 minutes on low heat.
19. Add the eggplant and the onion.
20. Stir until the vegetables are coated with oil.
21. Add the canned tomato and water.
22. Crumble the soup stock cube.
23. Split the dry bay leaf and add it to the mixture.
24. Simmer for about 10 minutes on low heat.
25. Turn off the stove and add the chopped curry block.
26. Stir lightly and dissolve the curry block.
27. Grate the apple into the sauce pan.
28. Add the bell pepper and turn on the stove.
29. Put the lid back again.
30. Stir from the bottom to avoid scorching.
31. Simmer for couple of more minutes on low heat until the bell pepper becomes soft.
32. Break the egg into a bowl.
33. Place half of the egg in a tray, add water and mix it well.
34. Sprinkle salt and pepper on the pork.
35. Flip it over and sprinkle salt and pepper.
36. Make cuts along the stringy parts of the pork.
37. Flip it over and repeat the same procedure again.
38. Coat both the sides of the pork with flour. Shake off excess flour.
39. Dip the pork in the beaten egg mixture.
40. Finally coat with the fresh bread crumbs.
41. Check if the oil is hot enough.
42. Gently place the pork tenderloin in the oil.
43. Deep fry it for 2-3 minutes on medium heat.
44. Flip it over and cook the other side for 2-3 minutes until browned evenly.
45. Take it out and place on a kitchen paper towel.
46. Cut the tonkatsu into 1 inch pieces.
47. Serve rice in a plate.
48. Line up the cut tonkatsu over the rice.
49. Serve the curry on the tonkatsu.
Calories 424 Calories from Fat 198
% Daily Value*
Total Fat 22 g34.5%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 27 mg9%
Sodium 683.6 mg28.5%
Total Carbohydrates 53 g17.8%
Dietary Fiber 15.1 g60.3%
Sugars 16 g
Protein 9 g18.3%
Vitamin A 100.5% Vitamin C 152.5%
Calcium 13.3% Iron 29.8%
*Based on a 2000 Calorie diet