Katsu Kare
This dish is full of great flavor and a mix of textures. If you cannot find rakkyo (Chinese onion) or fukujinzuke (Japanese chopped, pickled vegetables), substitute with pearl onions and any savory pickle of your liking.
Rinse <quantity>1½<unit>cups</unit></quantity> of japanese short-grain rice until the water comes out clear
Add the rice to a heavy-bottomed pot. Cover it with enough water to top the first knuckle of your index finger when touching the rice
Bring to a simmer and stir once
Cover with a lid and turn the heat down. Cook over low heat for 16m until the rice is fully cooked. The gohan is ready
Sauté <quantity>2</quantity> diced onions in <quantity>2<unit>tbsp</unit></quantity> of vegetable oil for 15m over low heat until translucent
Add <quantity>2</quantity> diced carrots and cook for another 15m
Add <quantity>1<unit>tbsp</unit></quantity> of grated ginger and <quantity>1<unit>tbsp</unit></quantity> of grated garlic. Mix to combine
Add <quantity>2<unit>tbsp</unit></quantity> of all-purpose flour. Mix to combine
Add <quantity>3<unit>tbsp</unit></quantity> of curry powder. Mix to combine. Cook for 5m to combine the flavors
Add <quantity>1½<unit>cups</unit></quantity> of water and stir
Add <quantity>2<unit>cups</unit></quantity> of tomato purée and stir until combined
Reduce the heat to low and cook for 10m to concentrate the flavors
Pat dry <quantity>4</quantity> boneless pork chops
Fold cling film around each cutlet and gently pound them
Add <quantity>2<unit>tsp</unit></quantity> of salt and <quantity>1<unit>tsp</unit></quantity> of sugar. Stir to combine
Add <quantity>1<unit>tbsp</unit></quantity> of apricot jam and stir. The kare is ready
Fill a tall frying pan halfway up with vegetable oil. Bring to <temperature>340<unit>°F</unit></temperature> over medium heat
Beat <quantity>2</quantity> eggs and pour them into a wide vessel
Dredge each cutlet in <quantity>6<unit>tbsp</unit></quantity> of all-purpose flour. Pat off any excess flour
Coat each cutlet in the egg and dip them in <quantity>100<unit>g</unit></quantity> of panko
Fry the cutlets until they are deep golden brown on both sides
Remove the cutlets and place on a cooling rack to drain the excess oil
Add salt to taste. The tonkatsu is ready
Plate <quantity>⅔<unit>cup</unit></quantity> of the rice
Add <quantity>½<unit>cup</unit></quantity> of the kare
Slice <quantity>1</quantity> piece of the tonkatsu and plate it
Garnish with rakkyo and fukujinzuke to taste. The katsu kare is ready
Enjoy!
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