Directions
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Preparing the Pork Katsu: Start by seasoning the pork chops with salt and pepper. This initial seasoning adds a tremendous depth to the dish. Be sure to coat both sides of the pork to enhance the flavor.
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Setting Up the Breading Station: In a shallow dish, combine the flour, eggs, and cold water to create a batter. The cold water ensures the batter is light and fluffy when fried. Next, place the panko breadcrumbs in another dish.
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Coating the Pork: Dip each seasoned pork chop into the flour mixture, allowing any excess to fall off. Next, coat it in panko breadcrumbs, pressing down to ensure an even and thick layer. This coating gives a tremendous crunch when fried.
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Frying the Katsu: Heat oil in a large skillet over medium-high heat. When the oil is hot, carefully add the breaded pork cutlets. Fry them for about 4-5 minutes on each side until golden brown and cooked through. Transfer the cooked pork katsu to a paper towel-lined plate to absorb excess oil.
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Preparing the Curry Base: In a separate pot, add sliced onions, cubed carrots, and potatoes. Sauté them over medium heat until they are slightly softened. This step creates a wonderful foundation for the curry flavor.
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Making the Curry Sauce: Add 3 cups of water to the pot with the sautéed vegetables. Bring it to a gentle boil. Once boiling, add the pack of Japanese curry cubes. Stir well until the cubes dissolve completely, and the mixture thickens into a delicious curry sauce.
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Combining Everything: While stirring, let your curry simmer for about 10-15 minutes for the flavors to meld. This gives you time to slice the crispy pork into strips.
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Plating: To serve, place a generous helping of rice on each plate. Lay the sliced pork katsu over the rice and ladle the hot curry sauce and vegetables on top.
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Final Touches: A sprinkle of green onions or pickled vegetables can add freshness. Encourage people to enjoy every last bit of this tremendous meal.
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