Ingredients (4 servings)
| Onion (coarsely minced) |
200 g |
| Mushroom (thinly sliced) |
8 |
| Vegetable oil |
1 Tbsp |
| S&B Golden Curry Mix 92g |
1 pack |
| Water |
720 ml |
|
【Pork Katsu (cutlet)】
Pork loin |
130 g × 4 slices |
|
Salt |
Pinch |
|
Pepper |
Pinch |
|
Flour |
100 g |
|
Egg |
2 |
|
Breadcrumbs (Panko) |
200 g |
|
Vegetable oil |
As needed for frying |
| Rice (cooked) |
As needed |
Directions
- Coarsely mince the onion. Thinly slice the mushrooms.
- Heat the vegetable oil in a pan and stir-fry the onion until clear. Add the mushrooms and stir-fry for 2 min.
- Add the water and bring to a boil. Simmer over medium heat for approx. 5 min.
- Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until sauce mixes are completely melted.
- Turn on the heat again, and simmer over low heat until the curry sauce thickens, stirring constantly.
【Pork Katsu (cutlet)】
- Season the pork loin with salt and pepper, and coat with flour, beaten egg, and breadcrumbs.
- Heat the vegetable oil to 170℃ (340℉), and fry the cutlet prepared in ① for 6-8 min until thoroughly cooked.
- Drain the oil and cut into easy-to-eat pieces.
- Place the rice and pork cutlet on a plate and pour over the curry sauce.
