Japanese Katsu Curry

Instructions

1. Prepare the meat
   Season the pork or chicken with salt, pepper, soy sauce, and grated ginger. Set aside for 10 minutes to marinate slightly while you prepare the breading station.
2. Bread the cutlets
   Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each piece of meat first in flour, then dip in egg, and finally coat thoroughly with panko, pressing gently to adhere.
3. Fry the katsu
   Heat 2cm of oil in a large, deep skillet to 170°C (340°F). Fry the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side. Transfer to a wire rack lined with paper towels to drain. Let rest while making the curry.
4. Start the curry base
   In a large pot, heat 2 tablespoons of oil over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Add carrots and potatoes, cooking for another 2-3 minutes.
5. Simmer the vegetables
   Pour in the chicken stock and bring to a boil. Reduce heat to a simmer, add the grated apple, cover and cook until vegetables are tender, about 15 minutes.
6. Finish the curry sauce
   Break the curry roux blocks into pieces and add to the pot. Stir until completely dissolved. Simmer gently for 5-10 minutes until the sauce thickens to your desired consistency. If using curry powder and flour instead, mix them with a little water first to make a paste, then add to the pot.
7. Slice and serve
   Slice the katsu into strips about 2cm wide. Serve hot steamed rice on one side of the plate, pour curry sauce on the other side, and place the sliced katsu on top or to the side of the curry. Garnish with pickled vegetables if desired.