Pork Katsu Curry.

Pork Katsu Curry.

Serves 4.

Did you know the British introduced curry to Japan back in the days of the British Raj?

      For the curry sauce.

In a large saucepan or wok, fry

-2 onions, cut into chunks, with

-2 cloves chopped garlic, 

-2tbsp chopped ginger,

-1tsp sea salt.

Cook, stirring until the vegetables have softened, add

-450g potatoes, cut into 2cm chunks,

-2 stalks celery, cut into 2-3cm chunks,

-3 carrots, cut into 2-3cm chunks,

-1 pepper, cut into 2-3cm chunks, add

-2tbsp curry powder,

-1tsp turmeric powder,

-3 red chillies (optional or adjust according to your taste),

-2tsp cornflour.

Stir well to combine, add

-2tbsp soy sauce,

-650ml water.

Stir well. Cover with a lid and leave to simmer for around 35-45 minutes or until the potatoes are cooked through.

Taste and adjust the seasoning.

     For the pork.

Bring a large pot of salted water up to the boil, add

-600g pork steaks.

Leave to cook for 5-10 minutes until the pork pieces are almost cooked through.

Drain through a sieve and pat dry.

Season with salt and pepper.

Leave aside.

In a large bowl, add

-2 eggs, whisk.

Spread 80g Panko breadcrumbs on a large platter, season with salt and pepper.

Dip the pork steaks in the whisked egg and then drop them in the breadcrumbs, coat well.

Shallow fry in 200ml vegetable oil.

(I pre-cooked the pork so I don't need to worry about burning the breadcrumbs and still having raw pork. If you prefer not pre cook the steaks that's ok too).

Drain well and leave to rest for 5-10 minutes or so before slicing.

Serve with the curry sauce, vegetables and Japanese sushi rice.