Katsu Curry
Cuisines
Cooking Instructions
Cooking: 90 minutes
Notes:
The secret to the curry's depth is the 30 to 45-minute caramelisation of the onions; if the pan becomes too dry or begins to catch, add a small splash of water to deglaze and continue cooking.
To create a truly smooth, velvety sauce, blend the simmered onion and stock mixture until completely uniform before finishing with extra cold butter to emulsify and add a glossy, professional sheen.
When preparing the pork chops, score the fat cap thoroughly to prevent the meat from curling in the hot oil, and ensure each chop is beaten to an even thickness of about 12mm to guarantee uniform cooking.
Do not slice the katsu until the final moment before serving; this preserves the internal heat and keeps the panko breading crisp until it hits the curry sauce, maintaining the best possible contrast.
Pickle Cabbage
Thinly slice red cabbage, pour a boiling mixture of rice vinegar, water, sugar, salt, and yukari seasoning over it, then weight it down and let it cool completely.
Caramelise Onions
Sauté julienned onions in butter over medium-low heat for up to 45 minutes until deep golden-brown, then add grated apple, tomato paste, and rehydrated shiitake mushrooms, cooking for a further 5 minutes.
Create Roux
Whisk butter and flour over medium heat, toast with curry powder, garam masala, and paprika, then incorporate the onion mixture, stock, soy sauce, Worcestershire sauce, and honey, simmering until thickened.
Blend and Finish
Blend the curry base until velvety smooth, then emulsify with cold butter added one piece at a time and pass through a fine-mesh strainer for a professional, glossy texture.
Fry Katsu and Assemble
Coat the scored pork chops in flour, beaten egg, and panko, deep-fry at 170 C until golden, then slice and serve over steamed rice, ladling curry alongside and topping with the pickled cabbage.
Share this Recipe
Ingredients
| Red Cabbage | ½ head |
| Rice Vinegar | 240 ml |
| Water | 240 ml |
| Granulated Sugar | 30 g |
| Salt | 14 g |
| Yukari Shiso Seasoning | 8 g |
| Unsalted Butter | 112 g |
| Sweet Onions | 3 |
| Green Apple | 1 |
| Tomato Paste | 15 g |
| All-Purpose Flour | 75 g |
| Garam Masala | 12 g |
| Japanese Curry Powder | 30 g |
| Paprika | 7 g |
| Dark Soy Sauce | 14 g |
| Worcestershire Sauce | 25 g |
| Honey | 15 g |
| Chicken Stock | 950 ml |
| Pork Chops | 4 |
| All-Purpose Flour | 75 g |
| Eggs | 2 |
| Panko Breadcrumbs | 240 g |
