How To Make Katsu Curry
Katsu curry is a breaded, deep-fried pork cutlet served with rice and smothered with a beefy curry vegetable sauce. Japanese curry is thicker, sweeter and usually milder than its Indian equivalent. Master chef and founder of Sushi Chef Institute of Los Angeles Chef Andy Matsuda shows us how to make this popular dish.
Step 1: You Will Need:
- 2 trays to bread pork loin
- 1 large skillet
- 1 large sauce pan
- 1 bowl for whipping egg
- 1 rice steamer
Step 2: Prepare The Vegetables
Cut the onion, carrot, and potato into small pieces. Presentation of Japanese food depends a lot on cutting techniques, so take care when you cut them. Experts like Chef Matsuda may alternate knife angles or roll the vegetable as he cuts. Next, finely dice the garlic and ginger.
Step 3: Brown The Ground Beef
Place the ginger and garlic in a large pre-heated skillet oiled with a little vegetable oil. Next, add the ground beef and season with a little white pepper and salt. Cook, stirring often, for a few minutes to fully brown the ground beef.
Step 4: Sauté Vegetables
Add the rest of the prepared vegetables to the skillet, stirring occasionally to cook for about five minutes.
Step 5: Simmer
Stir in the chicken stock and mix the vegetables and beef well.
Now, move the mixture to a large sauce pan, and cook for about 20 minutes, stirring occasionally. Once the mixture has thickened, add the curry cubes. The cubes should immediately melt in the boiling stew. Lower the heat and let the curry stew simmer for about 10 additional minutes - then set aside.
Step 6: Prepare The Pork
Trim any excess fat off the pork loin, then pound a bit on both sides to flatten.
Marinate the pork in a bowl of sake for a few minutes to tenderize. After marinating, remove the pork from the sake, dry on both sides with a paper towel and then season with a pinch of salt and white pepper on both sides of the cutlet.
Step 7: Bread & Fry The Pork
Thoroughly beat one large egg in a small bowl and set aside.
Take the prepared pork cutlet and thoroughly coat with flour. Then dip the cutlet in the egg wash, remove and place in a tray of panko, or the Japanese version of bread crumbs. Thoroughly cover the cutlet with panko and then place in a large skillet filled with one to two inches of vegetable oil and heated to 350o degrees (176o C). You can tell if the oil is the proper temperature by dropping in a piece of dry panko. If the oil fizzles, it's hot enough. Fry the cutlet until one side turns a golden brown, then flip and cook the other side until it reaches the same color.
Step 8: Prepare To Serve
Now that everything is cooked, it's time to assemble and dig in. First, scoop a cup of steamed rice onto a plate and slice the fried cutlet, placing it next to the rice. Spoon the curry beef-vegetable stew on top of the cutlet and rice. Finally, garnish the dish with pickled red radishes.
Katsu curry is a satisfying and delicious dish. Enjoy.