Curry rice with pork steaks
The word katsu is derived from ‘cutlet’ and generally means a piece of deep-fried boneless meat. Pork is widely used for this dish, although chicken breast is also popular. The pork rests on a bed of rice and the curry sauce is spooned over. Serve with Japanese ton-katsu sauce or Worcestershire sauce and pickles.
© 2020 DK Books / DK Books · Reproduced with permission. · Curry, published by DK, £20.00, dk.com
You Will Need
To make the curry roux, heat the oil and butter in a frying pan, add the onion and reduce the heat to low. Fry for 30–40 minutes or until the onion is soft and brown. Stir in the garlic, ginger and curry powder and fry for 2 minutes. Add the flour and stir to absorb the oil. Add the chutney, ketchup and shoyu and mix well. Remove from the heat and set aside.
Next make the curry sauce. Heat the oil in another frying pan and fry the onion for 3 minutes. Add the mushrooms and fry until soft. Add the apple, carrot and celery and fry for 5 minutes over a moderately low heat. Pour in the stock and bring to the boil. Stir in the curry roux little by little and add salt and pepper to taste. Cover and leave to simmer gently, stirring occasionally.
With a sharp knife, make shallow cuts around the edge of the pork steaks to prevent them from curling up when fried. Season the steaks. Dust lightly with flour, then dip in beaten egg and coat with breadcrumbs, patting them on well.
Heat oil for deep-frying to 160°C (325°F). Fry the pork steaks for about 3 minutes per side or until the breadcrumbs are golden brown and the meat is thoroughly cooked. Drain on kitchen paper, then cut the meat into strips about 2cm (3/4in) wide. Make a bed of rice on each plate and arrange the pork on top. Spoon over the hot curry sauce and serve immediately.