This is the best katsu dish ever. It’s easy to make, fun to eat katsu curry, nearly everyone that has ever had it loves it… it’s your turn now.

Ingredients Needed:

Yukari Pickled Red cabbage:

– 1/2 head red cabbage, very thinly sliced
– 2 cups (480ml) rice vinegar (we need more)
– 1 cup (240ml) water
– 1 tablespoon (14g) salt
– 2 tablespoons (30g) sugar
– 1 tablespoon (8g) yukari

Insanely silky Curry:

-1/2 cup (110g) butter
-3 onions, julienned
-1 apple, grated,
-1/4 cup (6g) sliced/dried shiitake mushroom
-1/4 cup (25g) curry powder (ideally S&B)
-1 tablespoon (8g) garam masala optional
-2 teaspoons (9g) MSG
-1/2 cup (72g) all-purpose flour
-1 tablespoon (15g) tomato paste
-1 tablespoon (18g) honey
-2 tablespoons (23g) Worcestershire sauce
-1 tablespoon (14g) dark soy
-1-quart (907g) chicken stock

Pork Katsu:

-4 boneless pork loin chops (Get the good ones please I beg of you)
-salt to taste
-MSG to taste
-1/2 cup (72g) all-purpose flour
-2 eggs plus a splash of water
-1.5 cups (75g) panko breadcrumbs
-oil for frying

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