Katsukare - Katsu Curry Tokyo
Japan's most satisfying double act — crispy tonkatsu laid over Japanese curry sauce and steamed rice, made for hungry people everywhere.
🍳 Cook: 25 min
Ingredients
| 2 | pork tonkatsu cutlets (pre-made), sliced | |
| 1 | large onion, diced | |
| 1 | medium carrot, diced | |
| 1 | medium potato, diced | |
| 2 tbsp | 30 ml | vegetable oil |
| 2 cups (480ml) | chicken or beef broth | |
| 1 box (100g) | Japanese curry roux | |
| — | fukujinzuke (red pickled vegetables) (to serve) | |
| — | steamed rice |
Instructions
- Heat the oil in a pot. Cook the onion for 8 minutes until golden. Add the carrot and potato and cook 2 minutes.
- Add the broth and bring to a simmer. Cook for 15-18 minutes until the vegetables are tender.
- Remove from heat. Add the curry roux blocks and stir until completely dissolved.
- Return to low heat and simmer 5 minutes until thick.
- Reheat or fry the tonkatsu and slice it thickly.
- Serve rice on one side of the plate, curry sauce on the other. Lay the sliced tonkatsu across both. Add fukujinzuke.