How to make crispy & juicy katsu curry using java

Make delicious cutlet curry using commercially available Java Curry roux.
Delicious Umami curry made with carmelized onions spooned over crispy and juicy Tonkatsu (fried pork cutlet). Easy but authentic. Try this recipe with a few secret tips, such as pork that is softened with grated onions, nutmeg and curry powder that you add a little when adding roux.

Watch this video to learn how to make homemade bread crumbs.
👉 https://youtu.be/RDgoqP9I9E0

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● Ingredients (for 1 to 4 people)

+++Rice+++
・ Rice ... 3/4 cup x number of people
・ Water ... 3/4 cup x number of people

+++Curry+++
・ Chicken thigh ... 2 pieces
・ Onions ... 1
・ Carrot ... 1
・ Mushroom ... 3
・ Asparagus ... 3
・ Celery ... 1
・ Peppers ... 1/2
・ Garlic ... 4 ~ 5
・ Commercially available curry roux ... 1 box
・ Water ... 4.5 ~ 5 cups
・ Nutmeg ... 1 to 1.5 teaspoons
・ Curry powder ... 2 teaspoons
・ Salt
・ Hon-Dashi ... 1 teaspoon
・ Olive oil

+++Tonkatsu+++
・ Pork loin ... for the number of people
・ Grated onions ... Appropriate amount
・ Bread crumbs ... Appropriate amount
・ Egg ... 1
・ Flour ... Appropriate amount
・ Salt
・ Black pepper
・ Salad oil

● Cooking Instructions

① Tenderize the pork lightly with a kitchen mallet, cut the muscles in meat, (make slits in the tough fibers) then marinade with the chopped onions and leave for about 30 minutes.

② Slice the onions and mushrooms, and finely chop the garlic.
Cut carrots, celery, asparagus, and peppers into bite-sized pieces (they will melt after simmered for a long time, so any shape is acceptable)

③ Cut chicken into bite-sized pieces and sprinkle with salt and pepper.

④ Put olive oil in a frying pan, put garlic in it, turn it on, and use medium-low heat to bring out the scent of garlic.

⑤ When the garlic scent comes out, add the onions, sprinkle a pinch of salt and fry until the onions turn light amber.
when the onion is fried, add other vegetables to high heat and fry until the whole is tender.
When the vegetables are fried, transfer them to a deep pot for boiling.

⑥ fry chicken in a frying pan which vegetables were fried, and when the surface of the meat is browned, transfer it to a deep pan adding to the vegetables.

⑦ Put 4.5 to 5 cups of water in the pot of vegetables and chicken and bring to a boil over high heat.
(The amount of water is a little less than the amount written on the box of roux to make curry thicker and richer)

⑧ When it boils, remove the forms floating on the surface, reduce the heat to as low as possible, add Hon-Dashi, nutmeg, curry powder, and curry roux, and melt the roux while stirring well.

⑨ When the roux is completely melted, cover it and simmer for about an hour on low heat as much as possible.
Check once every 10 to 15 minutes and stir well so that the curry does not burn on the bottom.

⑩ Wash the rice for about 3 times and add water, then cook it in a rice cooker

⑪ Rinse the pork from ② with water, sprinkle with salt and pepper, and prepare flour, beaten eggs, and panko (bread crumbs) on a flat pad.

⑫ Prepare the oil to fry the pork cutlet and start heating it.

⑬ First apply a thin layer of flour to the pork, then dip it in beaten egg, coat the pork with panko

⑭ When the oil gets hot, fry it at a temperature of 170 to 180 degrees until it becomes crispy and golden, for 2 to 3 minutes on one side, turn it over in the middle and fry both sides.

⑮ When the Tonkatsu is fried, put it on kitchen paper, drain off the oil well and cut it into a size that is easy to eat.

⑯ Put the cutlet on the rice and pour the curry from above to complete.

● Cooking tips

・ I use chicken for my personal preference, but any meats works for making delicious curry.
・ My favorite curry roux is Java Curry shown in the video.
・ Please adjust the amount of water to cook rice according to the condition of the rice cooker or rice (new rice or old rice).
・ Since the amount of water to boil the curry comes from the vegetables, it is better to put it in a little less than the specified amount written on the roux box.
・ By marinating pork with onions, the onion enzymes soften the meat.
・ If possible, leave the curry overnight, simmer it for a while the next day. it will add depth of the taste to curry.