Pork katsu curry with ajitsuke tomago
Everybody knows I love Japanese flavours and one dish that i absolutely love is a good Japanese curry, full flavoured with a balance rounded flavour. This simple pork katsu curry iis so easy to make and the secret to a great japanese curry sauce is S&B Golden curry. Using only a few simple ingredients, you have the makings of wonderful night in!
Pork Katsu curry
800g pork chops, 4 large pieces
1 packet panko crumbs
1 canola oil
1 packet S&B Golden curry, mild
1 cup japanese short grain rice
Start off by making the rice, in medium pot, wash the rice 3 times. For 1 cup of japanese rice, fill with 1 1/3 cups of water. Place on low heat and cover until cooked, about 20 minutes.
For the pork katsu, prepare the eggs in a large bowl and beat. Place panko on a plate ready for coating. Tenderize the pork with a tenderizing hammer. Season with salt and pepper. Heat the oil to 180c ready to cook the pork katsu. Place the pork in the egg wash and coat with panko, you may like to repeat this process for a thicker crust. Cook encrusted pork cutlet in oil until golden brown, about 6 minutes. Make sure you place the cooked katsu on a draining tray or paper towels.
For the curry sauce, heat up 3 cup of water and place 1 packet of the S&B Golden curry sauce and stir until ready. You may like to cook up some onions and carrots to add into the sauce. I like to use mine plain.
See recipe for ajitsuke tomago (Japanese egg)
To plate, scoop out 1 bowl of rice and turn onto a plate. Ladle over curry sauce, then chop and place the pork katsu on top. Cut the ajitsuke tomago and place on one side and garnish with japanese pickled ginger.
Happy cooking! Please post a photo of your dish on instagram. I would love to see your creations, do tag with #jimmywongeats