(This recipe also works with other meats or vegetables)
Difficulty : Medium Time : About 20 mins
- Jasmine Rice
- Some shop bought Katsu Sauce
- I use this one : https://www.amazon.co.uk/Goldfish-Japanese-Style-Curry-Concentrate/dp/B077P7F5YF/
- Or you can make your own from scratch : https://www.bbcgoodfood.com/recipes/you-it-katsu-curry
- Boneless Pork Chops, or sliced pork loin
- Couple of eggs
- Flour
- Panko Breadcrumbs (If you don't have any of these, just get some white bread, cut off the crusts and crumble the rest in a blender but not for too long)
- Pickled ginger for garnish
- Cabbage + a tiny bit of vinegar
First wash the rice (it'll be worth it - trust me) and boil it
Super finely shread cabbage, and soak for 15 mins in water + a dash of rice vinegar. Once soaked, dry it well and serve as a bed of cabbage under the katsu.
In a separate saucepan prepare the katsu sauce following instructions on the tin/recipe.
For the pork - you want thin ish slices of chops without bones. About a centimetre thick. Cut slices into the fat every few inches so the katsu doesn't buckle Salt the meat, and stab it a few times. Just for fun, but also to tenderise the meat. Let it rest for 30 mins for the salt to do it's thing
Prepare the coating - you want 3 trays next to each other Flour in a tray Beaten eggs in a tray Panko breadcrumbs in a tray
You dip the pork into each tray in turn, making sure you coat it all completely.
Dip the meat in Flour, then egg, then flour, then egg, then breadcrumbs at the end.
Immediately fry the pork. Once it's gone a nice golden brown, let it drain. Remove any breadcrumbs from the oil between frying each one.
To serve : Rice, cabbage, pork, cut into slices and covered in sauce.