How To Cook Basic Japanese Pork Curry From Haikyu Food

JAPANESE CURRY

Steps:

• Melt the butter in a pan over low heat. Add the flour and combine it with the butter to form a paste.
• Cook until the color becomes medium brown, which will take about 15 minutes.
• Combine with the curry powder to form a paste. Remove from heat.
• Slice the onions thinly. Saute the onions over low heat with some oil until they are caramelized, which will take 15 to 20 minutes. Remove.
• Pan-fried the chicken meat until it turns slightly brown. Removed.
• Put the caramelized onion, pan-fried chicken, carrots, potatoes, and water into a pot. Simmer over low heat for 15 minutes.
• Add tonkatsu sauce, ketchup, and grated apple. Simmer until the potatoes are soft.
• Add the roux, (or use 4 roux cubes). Mix well until dissolved.
• Adjust the saltiness, sweetness, and spiciness.
• Add the frozen peas and wait until it boils again. Serve.

JAPANESE PORK CURRY

Steps:

• In a medium pot, brown the meat in oil.
• Add all the vegetables and water. Bring the mixture to a boil.
• Place a lid on the pot and reduce the heat. Continue to boil until potato is tender, approximately 15 minutes.
• Add the Japanese curry sauce mix/roux to the pot. Stir until the curry mix is completely dissolved. Simmer for a couple more minutes.
• Serve over cooked rice.

PORK KATSU CURRY

Steps:

• Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
• Heat the vegetable oil in a large heavy pot over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add 2 cups water, the carrots, turnips, broth, 3/4 teaspoon salt and
• a few grinds of pepper. Bring to a boil and add the curry mix; stir until combined. Reduce the heat to medium, cover and cook, stirring halfway through, until the sauce is thickened, about 10 minutes. Stir and add a little extra broth or water to thin, if needed; season with salt and pepper. Keep warm.
• Put the flour, beaten eggs and panko in 3 shallow dishes. Season the pork with salt and pepper. Coat a pork chop in the flour, shaking off the excess. Dip in the egg, letting the excess drip off, then coat with the panko. Repeat with the remaining pork.
• Fill another large pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 ̊ F. Deep-fry 2 pork chops until golden, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Repeat with the remaining 2 chops. Let rest 1 to 2 minutes.
• Divide the rice among bowls and ladle in the warm curry. Slice the pork and serve on top.