How to Make Katsu Curry (Japanese Curry with Tonkatsu)
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Ingredients for Katsu Curry (serves 2) – Curry – 1 Large Onion (300g / 10.58oz) for coarsely-chopped pieces 1/2 Onion for 2×2cm pieces 100g Carrot (3.53oz) 2 Eggplants 2 Large Bell Pepper 2 Large Cloves of Garlic Ginger 1 tbsp Curry Powder 2 tbsp Olive Oil 200cc Canned Tomato (0.85 us cup) 300cc Water (1.27 us cup) 1 Soup Stock Cube 1 Dried Bay Leaf 25g Medium Spicy Curry Block (0.88oz) 1/2 Small Apple – Relishes – Fukujinzuke Rakkyo – Tonkatsu – 2 slices of 1.2cm thick Pork Loin ( 1/2 inch thick) Flour Beaten Egg (1/2 Egg & 1/2 tsp Water) Panko – Bread Crumbs Frying Oil A pinch of Salt A pinch of Pepper About Music Frederic Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org