Pork Tonkatsu over Rice with Japanese Curry Sauce

What you need

• 400 g (2 cups) Japanese short-grain rice
• 1 tbsp vegetable oil, plus about 1 l (4 cups) for frying
• 2 onions, sliced
• 1 clove garlic, grated
• 1 tsp fresh ginger, grated
• 2 carrots, cut into bite-size chunks
• 2 potatoes, peeled, cut into bite-size chunks
• 700 ml (3 cups) water
• 100 g (3 1/2 oz) Japanese curry roux, about half a standard box, broken into pieces
• 4 boneless pork loin chops, about 150 g (5 oz) each, 1.5 cm thick
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 50 g (1/3 cup) all-purpose flour
• 2 eggs, beaten
• 100 g (2 cups) panko

Method

Restated from the original video

1. 1

   Wash the rice until the water is nearly clear, then cook it in a rice cooker or covered pot and keep it warm.

2. 2

   Heat 1 tbsp of the oil in a saucepan over medium heat and cook the onions, stirring often, until soft and light golden, 8-10 min.

3. 3

   Stir in the garlic and ginger for 30 seconds, then add the carrots and potatoes and cook for 2 min.

4. 4

   Pour in the water, bring to a boil, skim, then cover and simmer until the vegetables are tender, 15 min.

5. 5

   Turn off the heat and stir in the curry roux until it melts. Simmer on low, stirring, until thick and glossy, 5 min. Keep warm.

6. 6

   Snip the fat edge of each piece of pork in 3-4 places so it stays flat, then season both sides with the salt and pepper.

7. 7

   Set out the flour, eggs and panko in three shallow dishes.

8. 8

   Coat each cutlet in flour, dip it in egg, then press it firmly into the panko on both sides.

9. 9

   Heat about 4 cm of oil in a deep pan to 170 °C (340 °F).

10. 10

    Fry 2 cutlets at a time, turning once, until deep golden, 5-6 min in all. The centre should reach 63 °C (145 °F).

11. 11

    Drain on a rack and rest for 3 min, then slice each cutlet into strips about 2 cm wide.

12. 12

    Spoon rice onto one side of each plate, pour curry beside it and lay the sliced pork across the middle.

Imported from optimalrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.