Sunday, March 9, 2008

Homemade Japanese Pork Cutlet Curry

A few weekends ago, my friend M and I went to a pretty decent Japanese restaurant whose name I cant recall. It was there, in West Lafayette, this whole time and I had no idea. Though it made me happy to finally find a good asian restaurant in my town, it also made me crave some of the Japanese curry dishes I have had at the Curry House in LA. Specifically, it made me crave pork cutlet, smothered in spicy Japanese curry, sitting atop brilliantly white white rice.


I am still not certain where I found the time (I cant really recall when I made this dish), but I whipped up some Japanese curry, steamed some rice, made my own breadcrumbs, and learned how to properly coat a pork cutlet. Impressive, no?

The result was beautiful. The Japanese curry had its wonderful sheen and the pork cutlet was a golden brown and remained crunchy even after sitting in the curry sauce for a few minutes during the photo shoot. Best of all, it hit the spot!

Japanese Pork Cutlet Curry

2 bricks S&W hot curry
1 c. chicken broth
1 c. veggie broth
X c. water
2 cloves garlic
1/2 white onion
1 egg
1/2 c. flour
1 c. bread crumbs*
1 t. cumin powder
4 pork cutlets**
salt & pepper


Slice the garlic and dice the onion. Saute both until translucent.***

Add the chicken and veggie broth. Once the liquid is hot dissolve the curry cubes (each package has 5 sections of curry cubes) by stirring continuously. Let simmer until the curry thickens.

Add water to get the consistency you prefer.

Combine the cumin and bread crumbs.

Heat 1 T. of oil in a skillet.

Season the pork cutlets with salt and pepper.

Coat the meat with flour then dip it in the egg. Push the cutlet into the bread crumbs on both sides to get the crumbs to stick and add it to the hot skillet. Brown on each side for 3 minutes.

Remove the cutlet from the pan and place on a drying rack until ready to eat. This will keep the coating crispy.

Pile rice on a plate, top with a pork cutlet, pour curry over the top, and serve.

*If you have the Japanese version of breadcrumbs available, panko, use that instead.

**If you are using pork chops, you will want to flatten them to about 1/4 inch with a kitchen mallet.

***You can add other things to the curry at this point. I have used carrots, apples, and sweet potatoes with a good deal of success.

3 comments:

Beverly said...

Mmmmmm! Looks awesome, Sarah! You know how much i love Curry House. Maybe I'll make this tonight. I have five boxes of the curry blocks in my pantry! As of late, I've become enamored of all the Trader Joe's boil-in-a-bag curries, though. Love how there are no artificial ingredients! I made some long-grained rice with peas the other week and topped with the curry last week ... so easy and delicious.

Kevin said...

That looks really good! Japanese style curry is one of my favorites. I was actually planning to make curry this weekend and then make several other dishes using the curry including the curry tonkatsu. The craving is building.

6truck said...

Sarah -

A variation I have tried with great success, is to soak the pork cutlets overnight in Sake or Mirin, both of which can be had at most mid-level grocery stores. It brings a sweetened flavor to the pork. I usually soak them for about 8-10 hours before use, and then remove them from the wine, and beat them flat with a meat tenderizer. It makes them easier to bread, and they cook a little quicker. Enjoy!

-tc

p.s.- the secret to the rice, is to use a short grain rice, and wash it in the pot under cold water until the water run off is nearly clear. This polishes the rice, and removes the starch from the water, which would make it seem overcooked and gummy, instead of the traditional sticky rice...