Japanese Curry with Winter Squash, Mushrooms, and Pork Katsu

Ingredients

• 2 cup rice (Rinsed; use an equivalent amount of water for cooking)
• 2 cup water (For cooking the rice)
• assorted mushrooms (Shiitakes, creminis, maitake, and royal trumpets; stem, tear or slice into large pieces)
• butter (For the roux)
• all-purpose flour (For the roux; the video notes that roux is typically made with an approximately 1:1 ratio of flour to butter)
• Japanese curry powder (The video uses S&B curry powder)
• garam masala (Added to the roux)
• 2 tbsp vegetable oil (For browning the mushrooms, plus additional oil for the vegetables and frying the katsu)
• 1 onion (Medium; chopped)
• carrot (Chopped; the author leaves the organic carrot unpeeled)
• 2 stalk celery (Chopped)
• 3 clove garlic (About 1 heaping tablespoon; minced)
• 1 inch piece fresh ginger (Minced or finely chopped)
• kabocha squash (Seeded, cut into wedges and cubes; peel may remain on)
• vegetable broth (The author prepares it using bouillon paste)
• salt (To taste; season the vegetables, mushrooms, and pork)
• black pepper (To taste; season the vegetables and pork)
• pork loin (Sliced thinly, then gently pounded from about 1/2 inch to 1/4 inch thick)
• egg (For the wet dredge)
• panko breadcrumbs (For coating the pork)
• honey (A small amount, added near the end to sweeten the curry)
• scallion greens (Sliced; for garnish)

Steps

1. 1

   Rinse the rice until the water runs fairly clear. Add an equivalent amount of water—about 2 cups of water for 2 cups of rice—and cook the rice so it will be ready when the curry is finished.

2. 2

   Prepare the mushrooms. Stem the shiitakes and creminis, tear the shiitakes into pieces, leave the maitake in large pieces, and cut the larger royal trumpet mushrooms with a knife.

3. 3

   Chop the onion, carrot, and celery. Mince the garlic and ginger. Slice the scallion greens for garnish.

4. 4

   Cut the kabocha squash by removing a square from the top and bottom, then cut it in half. Scoop out the seeds and stringy interior. Cut the squash into wedges and then cubes, leaving the peel on if desired.

5. 5

   Make the curry roux. Melt the butter in a pan, add the flour, and cook attentively for about 8–10 minutes, stirring so neither the butter nor flour burns. The roux should noticeably change color.

6. 6

   Add the curry powder and garam masala to the roux. Stir and cook for about 1 minute, then set the roux aside.

7. 7

   Heat about 2 tablespoons of vegetable oil in a large pot or Dutch oven. Add the mushrooms and brown them without seasoning at first; salt would draw out moisture and cause them to steam rather than sear.

8. 8

   When the mushrooms have developed good color, season them with salt and remove them from the pot. Add a little more oil.

9. 9

   Add the onion, carrot, and celery. Season with salt and pepper and cook until the onion is somewhat translucent and the carrot and celery are slightly softened.

10. 10

    Add the garlic and ginger. Cook for a couple of minutes, until they are no longer raw and smell fragrant.

11. 11

    Add the vegetable broth. Bring the mixture to a boil, then add the kabocha squash and browned mushrooms.

12. 12

    Simmer the curry for about 20 minutes, until the liquid has reduced by approximately one-third and the squash is very tender.

13. 13

    While the curry simmers, prepare the pork katsu. Use the flat side of a meat mallet to gently pound the pork loin from about 1/2 inch thick to about 1/4 inch thick.

14. 14

    Season the pork with salt and pepper, or with salt alone as shown in the video. Dip each cutlet in the egg, then coat it thoroughly in the panko breadcrumbs.

15. 15

    Heat frying oil to approximately 350–360°F. Carefully lower in the breaded pork cutlets and fry for about 2 minutes, until the edges are golden brown.

16. 16

    Turn the cutlets and fry for another 1–2 minutes, until the crust is golden and the thin pork is cooked through. Remove them while hot and season immediately with a little salt so the seasoning adheres.

17. 17

    When the squash is tender and the curry has reduced, stir in the entire curry roux. Add a little honey, then simmer for another 8–10 minutes until the curry becomes thick and gravy-like.

18. 18

    Ladle the thick curry over hot rice. Serve with the pork katsu and garnish with the sliced scallion greens.

Notes

The source does not provide complete quantities for most curry ingredients, the pork katsu coating, or the broth. The katsu is presented as an optional special-occasion addition. The curry should be thick and velvety, with the squash very tender before the roux is added.

Nutrition per serving

• main
• Japanese
• vegetarian curry
• optional pork
• rice dish
• fried
• comfort food
• from scratch