Five years ago on March 19th, Ryan and I were wandering down the streets of Avignon. In that dry sunny day in Provence, our lives together began.
We were going to do a big dinner to celebrate our 5 year anniversary, but since Ryan didn't sleep the night before (he had to write a paper), we decided to postpone our big dinner plan to Saturday (today!)
However, we weren't going to eat junk food either. We made Japanese Katsu Curry! It was my first time making it and it turned out quite well!
glico curry cube
Cut all ingredients into bite size pieces. In a large skillet, stir fry onions with oil. Add all other ingredients and stir for few minutes. Add 2 cups (500ml) of water to the skillet and bring to boil. We used a little more than it asked for to keep all vegetables submerged. Cook in medium low heat with a lid for 20 minutes or until tender. Remove from heat and add Glico curry sauce (break into several pieces). Adjust amount based on how thick you want the sauce to be. Stir until completely melted. Cover and set aside for 10 minutes.
Deep frying Katsu:
pork tenderloin (it's the only type we had. Fattier meat will probably be better!)
We sliced the pork tenderloin and bashed it flat with a knife because we didn't have a hammer... Drizzle the pork slices with oil and season with salt and pepper. Prepare 3 plates: 1 with flour, 1 with an egg, beaten with a bit of water, 1 with panko. Like an assembly line, coat the pork slices with flour, dip in the egg, and coat it with sufficient panko.
Deep frying can be done in a small pot or a frying pan with sufficient oil. We heated a frying pan in med-high heat and placed the pork slices in it. Flip when the edges become golden.
When they are done, place the fried pork slices on a rack or on a plate with paper towel to absorb the excess grease. Cut them into 1 inch strips and serve with rice and curry sauce.
Deep frying got quite messy but it was worth it. I would definitely make this again.
What to do with the leftover katsu? Put them in a sandwich!