Menchikatsu Curry

Instructions

1. Prepare the meat mixture
   In a large bowl, combine the ground beef and pork mix, finely chopped onion, minced garlic, 1 tablespoon vegetable oil, salt, black pepper, Worcestershire sauce, and 1/2 cup panko breadcrumbs. Mix thoroughly until well combined.
2. Form the patties
   Divide the meat mixture into 8 equal portions. Shape each portion into an oval patty about 1/2 inch thick. Place the formed patties on a tray and refrigerate for 15 minutes to firm up.
3. Coat the patties
   Set up three shallow dishes: one with flour, one with beaten egg, and one with 2 cups panko breadcrumbs. Dredge each patty in flour, then dip in egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
4. Fry the menchikatsu
   Heat vegetable oil in a deep pan to 340°F (170°C). Fry the breaded patties in batches for 3-4 minutes, turning once, until golden brown and cooked through. Drain on paper towels.
5. Start the curry
   In a large pot, add 5 cups of water and bring to a boil. Add diced carrots and potatoes, reduce heat to medium, and simmer for 10 minutes until vegetables are tender.
6. Finish the curry sauce
   Turn off the heat. Break the curry roux blocks into pieces and add to the pot. Stir until the roux is completely dissolved. Return to low heat and simmer for 5 minutes, stirring occasionally, until the curry thickens.
7. Serve
   Place a portion of cooked rice on one side of a plate. Pour curry sauce next to the rice and place 2 menchikatsu cutlets on top of the curry. Serve immediately while hot.