Japanese Katsu Curry for One

• Cutting board • Shallow bowl or plate • Large skillet • Baking sheet • Spatula

10

30

Japanese

Japanese, Katsu Curry, Pork Cutlet, Curry Sauce, Rice

1

1 pork cutlet (150g)

2 tablespoons of all

purpose flour

1 egg, beaten

2 tablespoons of panko breadcrumbs

2 tablespoons of vegetable oil

1/2 cup of onion (80g), diced

1 tablespoon of garlic (10g), minced

1 teaspoon of ginger (5g), grated

2 tablespoons of curry powder

1/2 cup of chicken broth (120ml)

2 tablespoons of soy sauce

2 teaspoons of honey

1/4 cup of carrots (40g), diced

Preheat the oven to 350°F (175°C). Place a baking sheet in the oven to preheat as well.

Place the pork cutlet on a cutting board and season with salt and pepper.

In a shallow bowl or plate, combine the flour and panko breadcrumbs. In another shallow bowl or plate, add the beaten egg. Dip the pork cutlet into the flour mixture first then into the egg mixture and finally back into the flour mixture until it is completely coated.

Heat a large skillet over medium heat and add in the vegetable oil. Once hot, add in the pork cutlet and cook for 3-4 minutes per side until golden brown and cooked through. Transfer to the preheated baking sheet in the oven to keep warm while you make the curry sauce.

To make the curry sauce, add in more oil to your skillet if needed then add in your onions, garlic, ginger and curry powder and cook for 3-4 minutes until fragrant stirring often so nothing burns or sticks to your pan.

Add in your chicken broth, soy sauce and honey then bring to a simmer for 5 minutes until thickened stirring occasionally so nothing burns or sticks to your pan. Taste test your sauce at this point adding more salt or pepper if desired before adding in your carrots cooking for an additional 3-4 minutes until tender stirring occasionally so nothing burns or sticks to your pan then turn off heat while you assemble your dish!

To assemble your dish place some steamed rice on a plate followed by your pork cutlet topped with some curry sauce then garnish with some chopped green onions if desired! Enjoy!

Calories – 545 kcal; Fat – 24 g; Carbohydrates – 47 g; Protein – 28 g; Sodium – 890 mg

Enjoy an authentic Japanese Katsu Curry for one with this easy-to-follow recipe! This comforting dish is made with fried pork cutlets topped with a flavorful curry sauce served over steamed rice! It takes just 30 minutes from start to finish making it perfect for busy weeknights!

2

Japanese cuisine uses a lot of pickled vegetables, such as pickled ginger, pickled daikon radish, and pickled plum.