Katsu Curry - Japanese Curry with a Cutlet

Ingredients

• Curry and Rice Ingredients:
• -Medium onion (thinly sliced) – 1 (200 g)
• -Water – 720 ml
• -Vegetable oil – 1 Tbsp
• -S&B Golden Curry Mix – 1 pack (92 g)
• -Cooked rice – 5 servings (200 g each)
• Katsu (Cutlet):
• -Pork loin – 650 g, thickly sliced into 5 pieces (130 g per serving)
• -All-purpose flour – 30 g
• -Eggs (beaten) – 2
• -Panko or breadcrumbs – 50 g
• -Vegetable oil – as needed for frying
• -Salt – to taste
• -Pepper – to taste

Method

1. Jasne, sorki! Trzymaj tłumaczenie dokładnie w takim samym układzie, bez żadnego formatowania:
2. Curry Sauce:
3. In a large pot, sauté the onion in oil over medium heat for about 5 minutes.
4. Add water and bring to a boil. Reduce the heat, cover and simmer until the ingredients are tender (about 15 minutes).
5. Turn off the heat, break the S&B Golden Curry blocks into pieces and add to the pot. Stir until completely dissolved.
6. Turn the heat back on and simmer for about 5 minutes, stirring constantly.
7. Katsu (Cutlets):
8. Season the chicken breast (or pork loin) with salt and pepper. Dredge in flour, then dip in the beaten egg. Finally, coat tightly with panko breadcrumbs (or regular breadcrumbs).
9. In a deep pot or frying pan, heat vegetable oil to 170°C. Drop in a little panko to check the oil temperature (the breadcrumbs should immediately float to the surface and start sizzling).
10. Fry the cutlets for 6–8 minutes (depending on the thickness of the meat). Do not fry all of them at once, as this will cause the oil temperature to drop too much. Turn the cutlets several times until the panko coating takes on a golden color.
11. After frying, drain well from excess fat (e.g., on a paper towel).
12. Serving:
13. Place a portion of cooked rice on one half of the plate, lay the sliced cutlet on top of it, and pour the curry sauce onto the other half of the plate.