Sunday, March 7, 2010

Busog! Sarap! JAPANESE PORK KATSU CURRY

 pork katsu curry© BUSOG! SARAP! 2010

Since I can remember, my favourite Japanese takeaway is Pork Katsu Curry.  It consist of steamed round grain rice, crumbed pork (sliced lengthwise), a curry sauce with bits ‘n’ pieces of potatoes and carrots and a very small garnish of red pickled vegetables on top.  Usually served in a big plastic bowl with lid, every time I eat this yummy meal outside and I can’t seem to finish it all, my habit is to place the lid back and take it home.  Mr. H thinks I’m funny in the head, every time I do this routine but I like this meal that much that am too happy to reheat it later and eat the leftovers in front of the TV.

 

I went to Yuen's, Sunnybank to buy my Japanese ingredients (cheaper and more variety!) but you can also purchase these ingredients in Woolworths or Coles.  Take note, I even bought the round grain rice for that “real deal” effect, even though we got a big bucket of jasmine rice at home.  This is a very simple but tasty meal and my sister would guarantee it was good.  She visited me the next day when I cooked this meal the night before, declared that she just ate before dropping by but *wink* *wink*, she almost ate all the leftover Pork Katsu Curry meal.  Exactly the same taste as the ones served in the shopping centre food courts.  The homemade crumbed pork cutlets are juicier and tender than the ones sold in the shops, I’ve noticed.  Perfect “baon” (packed meal) for work/school and for families, cheaper to make at home than buying it as a takeaway.

So here’s my homemade version of Pork Katsu Curry ala Busog! Sarap!….

 

Busog! Sarap! Japanese Pork Katsu Curry

INGREDIENTS:

1 packet (200g) Panko Japanese Style Bread Crumbs

1 box (100g) S&B Golden Curry Sauce Mix *MILD*

1 small packet of (Fukujinzuke) Pickled Mixed Vegetables

1kg tender pork, sliced schnitzel style

2 small carrots, cubed

2 medium potatoes, cubed

1 medium onion, cubed

2 tbspn cooking oil

2 1/2 cup water

1 cup of cooking oil for frying

Egg Wash:  1 egg, 3 tbspn water, pinch of salt

*used AUS Measuring Cups & Spoons 

 katsu curry ingredients© BUSOG! SARAP! 2010

 

COOKING PROCEDURE:

~  Cook the Nishiki rice as directed on the back of the packet.

 k.curry sauteing© BUSOG! SARAP! 2010

~  In a large saucepan, heat the 2 tbspn of cooking oil, and sauté all the chopped up vegetables for about 3 minutes, stir often.

k.curry simmering© BUSOG! SARAP! 2010

~  Pour in water and let it boil, add the whole block of the curry sauce mix and stir till the block has dissolved.  Simmer till the vegetables are cooked, approx. 5 minutes.

k.curry cooked© BUSOG! SARAP! 2010

~  While simmering, stir the curry sauce to prevent the sauce burning and vegetables sticking in the bottom of the saucepan.  You might think the sauce needs more thickener, DON’T ADD ANY! Once the sauce cools down, it becomes thicker.  Set aside.

k.curry meat 1© BUSOG! SARAP! 2010

~  In two separate containers, place the panko breadcrumbs in one and in the other, whisk the egg wash ingredients.

~  Using a paper kitchen towel, blot each slices of pork.  Dip each slices into the egg wash, making sure that every part of the pork are well coated.

k.curry meat 2© BUSOG! SARAP! 2010

~  Lift the pork slice out of the egg wash mixture and let it drip for a little bit to remove the excess egg wash and then place it on the panko breadcrumbs, coat them well.  Put a little pressure on the pork slice as you lay it on the breadcrumbs, do this in both sides, to get as much breadcrumbs on the pork cutlet.

k.curry meat 3© BUSOG! SARAP! 2010

~  This is how it looks like once you have crumbed all the pork cutlets.

k.curry meat frying© BUSOG! SARAP! 2010

~  Heat the oil in a deep frying pan, and cook the pork cutlets until golden brown, drain in absorbent kitchen paper towel.

~  To serve, place a cup of steamed Nishiki rice on a plate.  Cut 1 pork cutlet into finger size strips, with your knife slide under the pork cutlet and scoop them up (don’t disturb the original shape) and carefully place on top or side of the rice.  Ladle some curry sauce on the side (see first photo).

 

NOTES:

  • You can replace the water with beef stock for much tastier curry sauce.
  • If your oil seems to have too much loose crumbs while frying, sieve the cooking oil and remove the frying pan from the stove top and give it a sweep with a kitchen paper towel, put it back in the stove and pour back the oil again, continue frying the pork cutlets.
  • If you want this for a “baon” (packed meal) for work or school.  Separate the curry sauce and rice/pork cutlet, reheat individually.  Pour the sauce before eating.  Packing them in one container is not really good to look at later on, as the rice and pork cutlet tends to absorb the curry sauce and creates one huge clump.
  • If you find the curry sauce a bit thick the next day, add a little bit of water till you have achieved your desired consistency.
  • You can use jasmine rice if the round grain rice is not available.

 

PS.  Forgot to put the red pickled garnish….

2 comments:

  1. I love to use Panko in everything. I even use it on desserts. This is a great dish and really good to feed a lot of people. Perfect for a casual dinner at home.

    ReplyDelete
  2. i've never made this before at home... it was just too easy to buy... but i'll give your recipe a go... salamat!

    ReplyDelete

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