← TheSHiFtYChef

Crispy Pork Katsu in Japanese Curry

with Pickled Cucumber, Steamed Rice & Crispy Fried Shallots

Ingredients

Pork Katsu

• 2 pork schnitzels
• Salt & white pepper
• 1/2 tsp garlic powder
• 1/2 cup plain flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• Neutral oil, for shallow frying
• Flaky salt

Japanese Curry

• 1 packet S&B Japanese Curry Mix (Hot)
• 2 tbsp butter
• 2 large brown onions, roughly chopped
• 2 medium carrots, roughly chopped
• 4 garlic cloves, minced
• 25 g fresh ginger, grated
• 500 ml chicken stock
• Pinch ground coriander
• Tiny pinch ground cumin (optional)
• 1/2 tsp Worcestershire sauce
• 1/2 tsp soy sauce
• 1 tbsp butter

Pickled Cucumber

• 1/2 telegraph cucumber, thinly sliced
• 3 tbsp rice vinegar
• 1 tbsp sugar
• Pinch salt

Steamed Rice

• 1 cup Japanese short grain rice
• 1 1/4 cups water

Garnish

• Crispy fried shallots
• Black sesame seeds
• 2 spring onions, finely sliced

Method

Steamed Rice

1. Wash the rice until the water runs almost clear
2. Cook with the water according to the packet instructions
3. Rest covered until serving

Japanese Curry

1. Blend together the onions and carrots until smooth
2. Melt the butter in a saucepan over medium heat
3. Add the coriander and cumin and cook for 30 seconds
4. Add the blended vegetables
5. Cook for 20-30 minutes, stirring regularly, until thick and lightly caramelised
6. Add the garlic and ginger
7. Cook for 1 minute
8. Pour in the chicken stock
9. Add 4 cubes of the S&B Japanese Curry Mix
10. Stir until completely dissolved
11. Simmer gently for 10 minutes
12. Stir through the Worcestershire sauce and soy sauce
13. Finish with the butter
14. If the curry becomes too thick, add a splash of extra chicken stock
15. Keep warm over low heat

Pickled Cucumber

1. Combine the rice vinegar, sugar and salt
2. Add the cucumber and toss to coat
3. Set aside

Pork Katsu

1. Season the pork schnitzels with salt, white pepper and garlic powder
2. Coat in flour
3. Dip into the beaten eggs
4. Coat generously in panko breadcrumbs
5. Rest for 10 minutes
6. Heat approximately 1 cm of neutral oil in a frying pan over medium heat
7. Cook for 2-3 minutes on the first side
8. Turn and cook for a further 2 minutes until golden and cooked through
9. Drain on a wire rack or paper towel for a few minutes
10. Sprinkle lightly with flaky salt
11. Slice into strips

Plate

1. Mould the rice onto one side of the plate
2. Spoon the Japanese curry alongside the rice
3. Arrange the sliced pork katsu beside the curry, leaving the crust exposed
4. Add the pickled cucumber
5. Top the curry with crispy fried shallots
6. Finish with black sesame seeds and sliced spring onion

View on the full site →