It has been a hectic week for me and will continue to do so as my last semester of uni is coming to an end. Perth’s weather in the evenings has been switching between slightly warm and humid and chilly. If I ever find myself busy and in need for comfort food on one of those chilly evenings, it will have to be Japanese curry served with piping hot rice and deep fried pork cutlets (tonkatsu) on top. I usually cook the curry in bulk and pack it up in lunch boxes so I would not have to cook for a few meals, thus saving extra time for me to focus on my studies.
My first attempt of cooking Japanese curry was after watching Cooking With Dog, a Japanese cooking channel on Youtube. I used to follow the exact recipe but have since tweaked it after my first visit to Japan with Stan. Stan wanted a more meaty base for the curry sauce that is more similar to the ones we had at Coco curry house in Japan. Japanese curry was the second dish that I have cooked for Stan before we began dating. The first, being a half-arsed Cabonara when Stan came over for our first Halo session together. I did not have a lot of ingredients in my pantry at that time.
Anyway, Japanese curry tastes different from the Indian variety as the base has a sweeter taste and does not contain any coconut milk. The Japanese curry roux can be obtained from generally every Asian stores or at the Asian food aisle of the supermarket. Enjoy!
500 g minced pork/chicken/beef
4 block Java brand curry roux
400 g canned diced tomato
5 medium sized potatoes
1 large onion
2 garlic cloves
1 small knob ginger
2 Tbs honey
2 Tbs Worcestershire sauce
1 chicken stock cube
4 slices pork fillet/chicken
1 beaten egg (If you have more fillet, add another egg)
Panko bread crumbs
Salt and pepper
1. Dice the potatoes, carrots in chunks or cubes and set aside. Dice the onions into cubes and set aside.
2. Grate the garlic and ginger.
3. Heat up the pot and add 2 to 3 Tbs of oil. Add in the onions once the oil is hot and stir fry till they’re soft.
4. Add in the potatoes and carrots and stir fry till they are evenly coated with the oil.
5. Add in the minced meat and break them up as you stir fry.
6. Once the meat is cooked and no longer pink, add in water just enough to cover the ingredients. Turn the heat to medium high, bring it to a boil and let it boil for 10 minutes.
7. Stir in the canned tomatoes, grated garlic and ginger, chicken stock cube and Worcestershire sauce and simmer for 15-20 minutes.
8. Add in the curry roux and keep stirring till the roux dissolves. Depending on the consistency, you can gradually add a bit more of the roux. Let it simmer for another 10 minutes till the sauce thickens slightly. Make sure to stir occasionally to avoid a burnt bottom.
9. Add in the honey and stir till dissolved.
10. Serve with hot piping rice with any toppings of your choice such as tonkatsu, soft-boiled egg, or Japanese croquette.
1. Butterfly the pork fillet and tenderize it with the back of the knife or a meat tenderizer. If you like the meat to cook quicker and more evenly, make several shallow cuts.
2. Marinade the fillets with a dash of salt and pepper for a 5 minutes.
3. Prepare 3 shallow dishes or bowls filled with these 3 ingredients- egg, flour and panko bread crumbs.
4. Dip and coat the fillet with flour, followed by the egg and then the bread crumbs. Repeat this process till all the fillets are well-coated with the crumbs.
5. Heat up the deep fryer till 170c and deep fry till the fillets are golden brown. You can also shallow fry the fillets in a pan or wok.
6. Drain the oil and let them cool off for a few minutes.
7. Cut them up and serve on top of the rice with the curry sauce on the side.
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