Katsu Curry w/ Onsen Egg
The only katsu curry recipe you’ll ever need. Inspired by the many curry counters found across Tokyo, this recipe requires just a handful of ingredients and a bit of patience.
1 clove grated
1/2” grated
3/4 onion finely chopped
1 Tbsp
1/2 apple grated
2 pork loin
~6 curry blocks
panko
flour
5 cups
For the curry:
For the katsu:
Ingredients:
2 Tbsp
2 eggs beaten
1/4 cup sake
Heat butter over medium heat, then throw in onion, garlic, and ginger.
1.
Once fragrant, turn heat to low and cook until the onions start to caramelize (about 15 mins). Stir constantly.
2.
When onions are soft and golden, pour in sake to deglaze, then add in chicken stock.
3.
Bring to a boil, then stir in curry cubes until combined and thick. Add honey and grated apple. Turn off heat, cover, and set aside.
4.
Pound katsu cutlets until thin and flattened, then season with salt and pepper.
1.
Now prep for frying. First dredge in flour, then coat in egg, and finally cover with panko bread crumbs.
2.
Shallow fry in neutral oil at about 350°F until golden, then remove and set aside.
3.
Assemble katsu over a bed of white rice, then pour over curry. Finish with the onsen egg and some fukujinzuke (optional).
4.
Notes: To make an onsen egg, bring a medium pot of water to 167°F and drop the eggs in. Let sit for 13 minutes, then remove and immediately add to an ice bath.
