how to make japanese curry katsu Easy “katsu-curry” japanese curry with pork cutlet
Japanese cuisine is known to be bold, flavorful, and incredibly satisfying. One dish in particular that embodies all of these qualities is katsu curry. This mouthwatering dish combines crispy breaded pork cutlets with a rich and savory curry sauce, creating the perfect balance of textures and flavors.
How to make katsu curry
First, you’ll need to prepare the pork cutlets. Season some thinly sliced pork loin with salt and pepper, then dip each piece in flour, beaten eggs, and Japanese panko breadcrumbs. Fry until golden brown and crispy.
For the curry sauce, sauté some onions and carrots in a pot until they’re soft and translucent. Then add curry powder, garam masala, and flour to the pot, stirring until everything is well combined. Slowly pour in chicken or vegetable broth, stirring constantly. Add in some soy sauce, honey, and apple cider vinegar for a little sweetness and acidity. Finally, let the curry simmer until it thickens to your desired consistency.
Elevate your katsu curry game
If you’re looking to take your katsu curry to the next level, there are a few fun modifications you can make. First, try using different proteins. Chicken, fish, or tofu all work great as a substitute for pork. You can also experiment with different flavors of curry powder to create unique variations of the sauce. And for a little extra crunch, consider topping your katsu curry with some crispy fried onions or scallions.
No matter how you choose to make your katsu curry, one thing is for sure – it’s a dish that’s sure to leave you feeling satisfied and happy. So gather your ingredients, roll up your sleeves, and get ready to enjoy one of the best dishes Japanese cuisine has to offer!
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