Imported from YouTube

Japanese Curry From Scratch with Pork Katsu

Name: Japanese Curry From Scratch with Pork Katsu
Prep time: 45 min
Cook time: 85 min
Total time: 130 min
Yield: 6 servings
Cuisine: East Asian
Ingredients: 5.25 tsp ground turmeric (Equivalent to 1 tbsp + 2 1/4 tsp); 6.5 tsp ground coriander (Equivalent to 2 tbsp + 1/2 tsp); 2.75 tsp ground cumin; 2.5 tsp ground cardamom; 1 tsp ground black pepper; 0.5 tsp ground fenugreek (Optional; sold as methi at Indian grocery stores); 1 tsp ground cloves; 0.5 tsp ground fennel; 0.25 tsp ichimi togarashi (Japanese ground red chili; cayenne works too); 1 tbsp vegetable oil; 1 yellow onion (Medium; cut into 1/2-inch slices from root to stem); 1 carrot (Small; peeled and roll-cut into 1 1/4-inch chunks); 2 tsp garlic (Fresh, grated; about 3 cloves); 2 tsp ginger (Fresh, grated); 8 oz small potatoes (4 to 6 Baby Gold or Petite Gold, left whole with skin on; cut larger potatoes into 1 1/2-inch chunks); 4.25 cup water; 5 tbsp unsalted butter; 6.333 tbsp all-purpose flour (Equivalent to 1/3 cup + 1 tbsp); 2 tbsp curry powder (From the spice blend above; weigh out 15 g for the roux); 1.5 tbsp cornstarch; 2.75 tsp Morton table salt (Fine; weigh it if possible); 0.5 tsp MSG (Optional); 2.5 tsp granulated sugar (2 tsp to 1 tbsp, to taste); granulated sugar (To taste, 1/2 tsp at a time); Morton table salt (To taste); ichimi togarashi (To taste, for more heat); hot water (Only if the curry is too thick; use a splash); 1 tsp cornstarch (Stirred into the cold water, only if the curry is too thin); 1 tbsp cold water; 1.5 lb boneless pork loin (Whole loin or 6 boneless loin chops, 4 oz each)

Recipe by Jason Farmer

Imported by MoInd on SeeMeCook

Japanese curry made with a homemade spice blend and butter-flour roux, served with crisp breaded pork cutlets. The curry combines tender vegetables with a warmly spiced, savory sauce.

6 servings130 minEast Asian

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Ingredients

5.25 tsp ground turmeric (Equivalent to 1 tbsp + 2 1/4 tsp)
6.5 tsp ground coriander (Equivalent to 2 tbsp + 1/2 tsp)
2.75 tsp ground cumin
2.5 tsp ground cardamom
1 tsp ground black pepper
0.5 tsp ground fenugreek (Optional; sold as methi at Indian grocery stores)
1 tsp ground cloves
0.5 tsp ground fennel
0.25 tsp ichimi togarashi (Japanese ground red chili; cayenne works too)
1 tbsp vegetable oil
1 yellow onion (Medium; cut into 1/2-inch slices from root to stem)
1 carrot (Small; peeled and roll-cut into 1 1/4-inch chunks)
2 tsp garlic (Fresh, grated; about 3 cloves)
2 tsp ginger (Fresh, grated)
8 oz small potatoes (4 to 6 Baby Gold or Petite Gold, left whole with skin on; cut larger potatoes into 1 1/2-inch chunks)
4.25 cup water
5 tbsp unsalted butter
6.333 tbsp all-purpose flour (Equivalent to 1/3 cup + 1 tbsp)
2 tbsp curry powder (From the spice blend above; weigh out 15 g for the roux)
1.5 tbsp cornstarch
2.75 tsp Morton table salt (Fine; weigh it if possible)
0.5 tsp MSG (Optional)
2.5 tsp granulated sugar (2 tsp to 1 tbsp, to taste)
granulated sugar (To taste, 1/2 tsp at a time)
Morton table salt (To taste)
ichimi togarashi (To taste, for more heat)
hot water (Only if the curry is too thick; use a splash)
1 tsp cornstarch (Stirred into the cold water, only if the curry is too thin)
1 tbsp cold water
1.5 lb boneless pork loin (Whole loin or 6 boneless loin chops, 4 oz each)
neutral frying oil (For deep-frying; enough to fill wok or heavy pot at least 3 inches deep)
salt (For seasoning cutlets if not salted the night before; to taste)
black pepper (For seasoning cutlets if not salted the night before; to taste)
potato starch (For coating the cutlets)
eggs (Beaten; for coating the cutlets)
panko (For coating the cutlets)
cooked rice (For serving; amount not specified)

Steps

1
Weigh the turmeric, coriander, cumin, cardamom, black pepper, fenugreek, cloves, fennel, and ichimi togarashi into a bowl. Whisk until the color is even and no streaks of individual spices remain.
2
Weigh out 15 g (2 tbsp) of the curry powder for the roux. Store the remaining blend in a covered container in the pantry; try to use it within a couple of months. This batch makes enough for about three pots.
3
Before starting the curry, cut the pork loin across the grain into 6 slices about 1/2 inch thick, about 4 oz each.
4
Place each slice between two sheets of plastic wrap and pound with the smooth side of a meat mallet to an even 3/8 inch thickness.
5
Make a small cut through the strip of fat along each cutlet edge about every inch to help prevent curling as the fat contracts during frying.
6
Refrigerate the cutlets until the curry is almost done. If time allows, salt them the night before and leave them uncovered on a rack in the refrigerator.
7
Heat the vegetable oil in a heavy pot over medium heat until it shimmers.
8
Add the sliced onion and cook, stirring occasionally, until soft and lightly browned at the edges, 8 to 10 minutes. Adjust between medium and medium-low heat so the onion browns without scorching.
9
Add the roll-cut carrot and stir for 1 to 2 minutes, until coated with oil.
10
Add the grated garlic and ginger and stir just until fragrant, 30 seconds to 1 minute; do not let them brown.
11
Add the potatoes and water. Bring to a boil over medium-high heat, then immediately reduce the heat to low so only a few bubbles rise intermittently.
12
Skim off the foam that rises to the surface; a little remaining foam is fine.
13
Simmer uncovered until a skewer or knife slides easily into the thickest carrot and potato, about 20 minutes. Avoid a hard boil. Make the roux while the vegetables simmer.
14
In a separate skillet over medium-low heat, melt the butter until it stops foaming.
15
Add the flour and whisk constantly over medium-low to low heat for 5 to 8 minutes, until light golden brown and smelling like cooked pie crust. Aim for a light fox color; a darker roux thickens less.
16
Turn off the heat. Add the measured curry powder and whisk for 1 to 2 minutes, until fragrant and no dry powder remains. Keep the heat off because ground spices burn quickly in hot fat; the roux's residual heat is sufficient.
17
Whisk in the cornstarch, salt, MSG, and sugar until no dry streaks remain. The roux will resemble wet sand.
18
Once the vegetables are tender, ladle hot liquid from the curry pot into the skillet a ladleful at a time, whisking each addition until smooth. Continue until the roux pours like thick gravy, usually about three ladles.
19
Pour the loosened roux into the curry pot and stir gently from the bottom until incorporated.
20
Keep the curry at the gentlest simmer over low heat, uncovered, stirring from the bottom for 2 to 5 minutes so it does not stick. Stop when it coats the back of a spoon but is still loose enough to pour.
21
Taste the curry with a little rice. Add salt a pinch at a time, sugar 1/2 teaspoon at a time if desired (up to 1 tablespoon total), and ichimi togarashi a pinch at a time for more heat.
22
If the curry is too thick, stir in a splash of hot water. If it is too thin, stir the cornstarch into the cold water again, add the mixture to the curry, and simmer for 1 to 2 minutes.
23
Cover the pot and remove it from the heat while the katsu fries. Rewarm over low heat just before plating.
24
When the roux goes into the curry pot, begin heating frying oil in a wok or heavy pot at least 3 inches deep to 350°F. Set a wire rack over a baking sheet for the fried cutlets.
25
Pat the cutlets dry. If they were not salted the night before, season both sides with salt and black pepper.
26
Set up three bowls: put potato starch in the first, beaten eggs in the second, and panko in the third.
27
Coat each cutlet in potato starch and shake off the excess.
28
Dip each cutlet in the beaten egg and let the excess drip off.
29
Lay each cutlet in the panko and press the crumbs firmly onto both sides with your palm.
30
Place the breaded cutlets uncovered on a second wire rack for 10 minutes while the oil finishes heating. This lets the egg soak into the starch and panko so the breading stays on during frying.
31
Fry the cutlets two at a time in the 350°F oil for 2 to 3 minutes per side, until golden brown and the thickest cutlet reaches 145°F in the center. Lay them into the oil away from you to avoid splashes; lower the heat if the crumbs darken too quickly.
32
Plate cooked rice on one side and curry on the other. Lay the katsu on top where the rice and curry meet, rather than pouring curry over the breading, to keep it crisp.

Notes

Leftover curry: refrigerate and eat within 3 to 4 days; reheat on low, stirring from the bottom, until it reaches 165°F. To freeze, remove the potatoes or mash them first; best quality is 3 to 4 months (the author also notes the manufacturer recommends about one month). Store katsu separately and reheat on a wire rack in a 350°F oven until it reaches 165°F. Optional boxed-curry alternative: use half a box of House Vermont Curry (115 g) or S&B Golden Curry (110 g) instead of the homemade roux, and use the water amount printed on the box for that quantity. The structured recipe instructions end after resting the breaded cutlets; frying and serving details are completed from the body excerpt. Quantities for katsu breading, frying oil, and serving rice are not specified in the source.