Japanese Style Katsu Curry

For 2 Servings:

Pork Cutlet

• 6oz boneless pork chop
• 1 pack of Filex Seasoned Bread Crumbs
• 2 eggs
• 1 cup of flour

Japanese Curry

• 1 medium onion diced
• 1-2 potatoes cut to chunks
• 1 carrot cut to chunks
• 1 tbsp cooking oil
• 2-3 cubes of Kokumori Instant Curry
• 300mL of chicken/beef/vegetable broth
• 200-400mL of water (Depending on what consistency you desire)

Rice (Using a Ricecooker)

• 1 cup or 200g of white Jasmine Rice
• 1.5 cups or 400ml of water

1. Cooking Rice: Using a rice cooker, put in 1 cup of jasmine rice grains and rinse through water until it runs clear (About 3 washes). Add 400mL of water to the ricecooker and let it cook (around 20 minutes).
2. Cooking Vegetables: In a sauce pan, stir-fry your chopped vegetables (onions, potatos, and carrots) until fragrant on medium high heat, then add in your broth of choice and cover let simmer for around 15 minutes on medium low heat.
3. Preparing Pork Cutlet: Butterfly and pat dry your pork cutlet, then season with salt and pepper to taste. Prepare 3 plates, one with flour, one with the bread crumbs, and one with your whisked eggs.
4. Dredging the Pork Cutlet: Coat the pork chops thoroughly in flour, then in the whisked eggs, then finally cover with Filex seasoned bread crumbs.
5. Mixing in the curry: Now that the vegetables are softer, you can add in 2-3 curry cubes and your desired amount of water to get a consistency you like, stirring slowly throughout to prevent burning. Keep doing this throughout step 6, should be around 10 more minutes.
6. Frying the Pork Cutlet: Heat up a large skillet on medium heat, then add in enough cooking oil to cover half the height of your pork chop. Wait for the oil to reach an appropriate frying temperature, then place in your pork chops to fry until crispy golden brown. Carefully turn the chops over on the other side to finish frying.
7. Prepare for assemby: Remove the pork from the skillet, letting them rest for around 10 minutes. Meanwhile, keep adjusting the flavour and consistency of the curry to your liking.
8. Plate and Serve: You can pack some rice into a nice shape on your plate, ladle a couple scoops of curry beside it, then cut your pork cutlet into strips and place in the intersection of rice and sauce. Garnish with toppings if you can fight the temptation to dig in!