KATSU CURRY
FEEDS 3 PEOPLE
A quick take on the traditional Japanese hearty meal. This is not authentic, but gives great alternative to cut cooking time.
EST. COOK TIME 45 MINUTES
WHAT'S INSIDE:
Pork Loin Chops
1 TBSP Beef Bullion
2 Cup Panko Flakes
1/2 Onion Diced
4 TBSP Shoyu
Green Onion for Garnish
3 Cloves of Garlic
3 Cubes S&B Instant Curry
Instant Miso Soup (Side)
2 Large Eggs
SPICES:
1 TSP Black Pepper
1 TSP Sugar
1/2 TSP MSG
Salt to Taste
HOW TO MAKE IT:
1. Start by taking the back of a knife and "flattening" out your pork loin chops. You can also use tofu or chicken for this recipe. For the wet mixture, combine 1 TBSP flour, 2 TBSP shoyu, 2 eggs and black pepper. Stir until combined.
2. Coat each pork loin in the wet mixture then in another bowl with 2 cup panko, cover completely. Heat up 1 Cup of cooking oil until it is ready. You can tell it's ready using with a wooden chopstick or some left over panko flakes. Fry the katsu 5 minutes on each side or until golden brown.
3. As that cooks, chop onions and garlic as well as the whites of a green onion. To a hot pot, cook the veggies until they are translucent. Then add in 1 TBSP ofBeef Bullion.
4. To the pot add in 1 3/4 cup of water, 2 TBSP of shoyu, sugar and a little more black pepper. Salt to taste and give that a good stir. Let that come to a boil then add in 3 cubes of S&B Instant Curry.
5. I also chopped the cubes into smaller bits so they cook evenly through. Set aside your katsu to dry on a paper towel or drying rack. Let your curry simmer for about 8 minutes or until it begins to thicken, coating the back of a spoon.
6. Serve the Katsu on a bed of fluffy white rice, top with green onion. As a side, use one packet of instant miso soup for a warm and delicious palet cleanser.
Full Ingredients List:
-4 TBSP Cup Low Sodium Shoyu​
-3 Cloves of Garlic Finely Diced
- 1/2 White Onion Chopped
-Green Onion (Garnish)
-White of Green Onion
-Pork Loin Chops
-2 Brown Eggs
-1 TBSP Flour
-1 TBSP Sugar
-1 TSP Black Pepper
- 1/2 TSP MSG
- Salt to Taste
-2 Cup Panko Flakes
-1 TBSP Beef Bullion
-1 TBSP Avocado Oil
-1 Cup Cooking Oil
-1 3/4 Cup Water
-3 Cubes S&B Instant Curry
-White Rice
-Miso Soup (Side)
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