Corinn’s Katsu Curry
8 thin-cut pork chops, boneless
Panko bread crumbs
2 tsp garlic powder
2 tsp salt
1 tbsp black pepper
1 tbsp shichimi togarash (seven-flavor pepper powder) (you can sub cayenne pepper for this, but reduce to 1/2 tsp)
2 eggs diluted with milk or water
8 red-skin potatoes or new potatoes (waxy potatoes work best), diced into large-ish cubes
1 red bell pepper, cut into strips
1 small sweet onion, sliced
2 carrots, sliced thinly on the bias
3 green onions, chopped finely
1 red hot chili pepper, sliced very thinly (optional if you like heat)
Splash of soy sauce (in the boiling water)
3 tbsp olive oil (not extra virgin, just regular olive oil)
1 tbsp butter
All-purpose flour (to thicken, amount used varies based on desired thickness)
3 tbsp good-quality yellow curry powder (get this from an Indian grocer if you can, the quality difference is HUGE)
1 tbsp shichimi togarash
3 cloves of garlic, crushed
2 tbsp fresh ginger, minced
1/4 cup soy sauce
Water to your desired consistency
Directions to make the curry:
First, you want to get the veggies boiled off. Cut up the potatoes and carrots, since they need to be boiled first. Put them in a pot and boil them with a splash of soy sauce. While this is going on, you can start breading and frying your pork chops.
Set up a breading station with a dish of flour (seasoned with garlic powder, pepper, salt and shichimi togarash), a bowl with the egg and milk mixture and a dish with plain panko breadcrumbs. Bread the pork chops normally and fry off in vegetable oil until crisp and golden brown. Store these in the oven, wrapped in foil, to keep them warm.
By this time your veg should be done; remove from heat and strain off. Start making the sauce. In a large saucepan, add the olive oil and butter and melt it down. Add the onion and bell pepper (and chili peppers if you want it spicy) and cook them until the onions are translucent. Add curry powder, shichimi togarash, garlic, ginger and (if necessary) more butter. Add the flour and cook it off to make a roux. Add cold water and whisk vigorously, cooking until thickened. Add boiled potatoes and carrots to the sauce; reduce heat to low and cook slowly for another five minutes.
Remove from heat and add finely chopped green onions.
Slice two breaded pork chops into long, thin strips and arrange on a mound of white or brown rice in a shallow bowl. Ladle a few spoons of sauce over the top; garnish with pickled ginger and a sprinkling of shichimi togarash. Serve immediately. Feeds four-six rather hungry individuals.