Description
A delicious and comforting dish that combines crispy pork katsu with a rich, flavorful curry sauce.
Ingredients
- 4 Pork Chops
- 2 Eggs
- ½ cup Flour
- ¼ cup Cold Water
- Salt and Pepper (to taste)
- 2 cups Panko
- 1 Onion (sliced)
- 1 Carrot (cubed)
- 2 Potatoes (cubed)
- 1 tbsp Black Pepper
- 1 pack Japanese Curry Cubes
- 3 cups Water
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Instructions
- 1. Season the pork chops with salt and pepper.
- 2. In one bowl, place the flour. In another bowl, whisk together the eggs and cold water. In a third bowl, place the panko.
- 3. Dip each pork chop into the flour, then into the egg mixture, and finally coat it with panko crumbs.
- 4. Heat oil in a pan over medium heat and fry the breaded pork chops until golden brown and crispy on both sides, about 4-5 minutes per side. Remove and let them drain on paper towels.
- 5. In a pot, add a bit of oil and sauté the sliced onion until soft.
- 6. Add the cubed carrot and potatoes, stirring for a few minutes.
- 7. Pour in the water and bring to a boil. Simmer for about 10 minutes until the vegetables are tender.
- 8. Break the curry cubes into the pot and stir until dissolved, allowing it to simmer for an additional 5-10 minutes.
- 9. Slice the crispy pork katsu into strips and serve it over fluffy rice. Ladle the rich curry sauce and vegetables over the pork and rice.