Saturday, November 25, 2017

Japanese Katsu Curry カツカレー 咖喱猪扒饭

This curry rice is one of my comfort foods, I fell in love the first time I had it in Japan years back. I also often order this dish whenever I visit Japanese restaurant here in US, or when I work in NYC, some of the Japanese Deli/Restaurants sell very good Katsu Curry Bento.

I bought a box of very good Kagoshima Kurobuta (かごしま黒豚, "Kagoshima black pig") chop from Japanese Supermarket few days back. 

Since it is long weekends here, I made my favorite Katsu Curry and rice and had one of the best home cook meals in months! 



For the Curry Sauce:

1 carrot
1 medium size onion
1 potato
2 cloves garlic
1 tbsp cooking oil
1 box Japanese curry roux (I used medium hot type)
1 tbsp soy sauce


1 根 胡萝卜
1 只 中型洋葱
1 只 土豆/马铃薯
2 瓣 蒜瓣
1 大勺 食油
1 盒 日式咖喱块 (中辣)
1 大勺酱油

For Pork Katsu:

Ingredients for marination:
2 pieces/ 200 gm each of pork chop
40 gm of Shio Koji

For Frying:
3-4 tbsp of All purpose flour
1 egg  lightly beaten
1 cup of Panko or homemade bread crumbs
Oil for deep frying


2 块/每块 200克左右的 猪排
40 克 的 盐麴

3-4 大勺 中筋面粉
1 只鸡蛋 打散
1 杯 面包糠

1. Soaked pork chops submerged in a pot of cold water with a pinch of baking soda for 10 minutes. This is to reduce the "porky" smell of pork chops.

2. Pat dry using kitchen towel, place the pork chop into a clean plastic bag and give it a good pounding using a mallet to tenderize it. You can also get help from a ever so energetic toddler!

3. Give the side of meat, which the white part of stringy meat a few cuts to prevent curling of pork chop during the cooking process.

4. Marinate the pork chops with ONLY Shio-Koji for at least 6 hours, I did mine overnight.

5. Place flour, egg and panko in three different plates. Dredge pork chop with flour, then dip into egg and finally coat the entirely pork chop with panko, press to ensure even coating. Repeat these steps for remaining pork chops.

6. Let the pork chop sit for 5-8 minutes. Heat up 2 inches of oil in a fryer.

7. Deep fry the pork chop, one at a time until golden and crispy. Let the fried Katsu rest for few minute, slice and plate with curry and rice.

1. 凉水里加入一撮的小苏打,把猪排泡入水里十分钟去除血水和腥气。

2. 沥干猪排,用厨房纸吸干水份,把肉块放到一只干净的塑料袋里,用肉锤敲松肉块。你也可以让精力充沛的小朋友帮忙哦!

3. 在猪排边上的白筋上划上几刀,这样可以避免煎猪排的时候卷曲变形。

4. 加入盐麴抹匀腌制至少六个小时,我腌了一个晚上。

5. 把面粉、鸡蛋和面包糠分别放到三个盘子里,先把腌制好的猪排轻轻地裹上一层面粉,然后浸入鸡蛋里,均匀裹上蛋液,再裹上一层面包糠。把剩下的猪排按一样的步骤裹好面包糠,放置一边几分钟。

6. 油锅里热上2寸油,中高温把猪排一块一块地炸成金黄色,稍微滴干油等1-2分钟后切块摆到咖喱和饭上吃。

8. Slice/cut vegetables accordingly. Heat 1 tbsp of oil in a pot at medium and add the garlic and onion. Saute the onion and garlic until the onion translucent and garlic slightly browned.

9. Add the carrots and cook for 1-2 minutes,  add potato cubes and enough water to submerge all ingredients, about 2/3 of the pot. Bring to boil and add the curry cubes. Keep stirring to make sure the curry cubes are not sticking to the bottom of the pot.

10. Turn the heat to medium low and cook for around 25-30 minutes until carrots and potatoes are tender. Season with soy sauce and serve over rice with Pork Cutlet.

7. 把蔬菜切滚刀块,洋葱切丝。锅里热上一大勺油,加入洋葱和蒜瓣煸炒至洋葱变软,大蒜有点焦黄。

8. 加入胡萝卜块煸炒1-2分钟后把土豆块加入,加水没过所有材料,差不多2/3小锅的水。煮滚后加入咖喱块不断搅拌防粘。

9. 转中小火炖煮25-30分钟至胡萝卜和土豆变软之后,加入酱油调味。煮好的咖喱淋到白米饭上和炸猪排一起吃。


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