Ingredients (5 servings)
Onion (1 cm pieces)
|
1 3/4 (350 g) |
Carrot (1 cm pieces)
|
1/2 (100 g) |
Potato (1 cm pieces)
|
1 (150 g) |
Vegetable oil
|
1 Tbsp |
Water
|
540 ml |
S&B Golden Curry Mix 92g |
1 pack |
Rice (cooked) |
As needed |
【Pork Katsu】
Pork loin
|
650 g / 23 oz (130 g /serving) |
Salt
|
Pinch |
Black pepper |
Pinch |
Flour |
30 g / 1.1 oz |
Egg |
2 |
Panko (Japanese breadcrumbs) |
50 g / 1.8 oz |
Vegetable oil |
As needed (adequate amount for frying) |
Directions
- Cut the oninon, carrot and potato into 1 cm pieces.
- Stir-fry 【1】 with oil in a large pan for approx. 5-10min.
- Add the water and bring to a boil. Reduce the heat, cover and simmer until the vegetables are tender, for approx. 15min.
- 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 for approx. 5min, stirring constantly.
【Pork Katsu 】
- Season the pork with salt and pepper. Sprinkle the flour all over the pork, dip it in the beaten egg, and cover it with panko.
- Heat the oil for deep frying in a pot of a sufficient size to 170℃ (340℉).
- Deep fry the pork katsu for 6-8 minutes. (Adjust the frying time depending on the chicken size.)
- Do not put all the katsu pieces into the oil at once as doing so will lower the oil temperature.
- Turn the katsu over several times and fry until it becomes golden brown, then drain off excess oil.
- Place the cooked rice and the curry sauce on a plate, and top with the pork katsu, cut into easy-to-eat pieces.
Serve with vegetables, as desired.