With its exacting nature and meticulous presentation, Japanese meals can appear to be one of many extra intimidating cuisines to strive at residence. Nevertheless it doesn’t must be – there are Japanese dishes that may be ready with out paper-thin ginger or completely filleted fish. Take the katsu curry don. Tomoyuki Kita, of Sydney ramen home Tenkomori, has collaborated with Broadsheet on a model of the dish that may be made in Australian kitchens with a minimal of fuss.
Why the katsu curry don, particularly?
“Now we have a number of various kinds of curry in Japan, however katsu curry is the form of dish {that a} Japanese household would make at residence,” he says. And whereas plenty of Japanese dishes use components that aren’t significantly easy to supply in Australia, this isn’t certainly one of them: “Woolworths or Coles, you can find every little thing,” Kita says.
Anybody fortunate sufficient to have been to Japan, or at the least to a Japanese restaurant, will more than likely have encountered the katsu curry don in a single kind or one other. One of many interesting features of this dish is its versatility – there are infinite variations on the essential components of fried-and-crumbed meat with a spicy sauce. Kita explains that, in reality, the katsu curry don is actually two dishes mixed: pork katsu and curry.
“Typically [in Japan], we simply have pork katsu [a crumbed, deep-fried pork cutlet] as a most important dish, and typically simply the curry,” he explains. “However [in combination], it’s highly regarded, particularly with the younger.”
This additionally has the glad consequence that the dish will be tailored simply for vegetarians – you merely substitute the pork with a plant-based substitute. Kita suggests utilizing tofu as an alternative.
“Ideally you’d wish to use agency tofu,” he says. “Minimize it as much as chew dimension. Deep fry it for 5 minutes, and it’ll be able to eat.”
So are there any pitfalls or tips that individuals attempting this dish for the primary time ought to look out for?
Only one, says Kita: “Once you make this curry, you should watch out how excessive you could have the range up. As soon as you set the curry paste [in the water], the soup will change into very thick. For those who preserve it on the boil, it’s simple to burn the soup. However actually, it’s very simple. Everybody could make it. Simply ensure to show down the fireplace.”
Tenkomori’s katsu curry
Serves: 4 individuals
Preparation time: 10 minutes
Cooking time: half-hour
Substances:
30g vegetable oil
500g onions, diced
300g potatoes, diced
200g carrots, diced
1.2L water
1 S&B Golden Curry Gentle 92g curry paste
1 S&B Golden Curry Medium Scorching 92g curry paste
600g pork loin
Pinch of salt and pepper
30g plain flour
2 eggs, overwhelmed
100g breadcrumbs
2 cups cooked rice
Vegetable oil (for deep-frying)
Technique:
Warmth vegetable oil in saucepan and stir-fry the greens on medium warmth for a couple of minutes. Add water and convey to the boil. As soon as boiling, flip down the warmth and take away foam on the highest of soup. Hold simmering for 10–quarter-hour or till greens are tender. Break the S&B curry paste blocks into items and add to pot. As soon as roux thickens, flip off the warmth. Assemble a bowl with a serve of rice on one aspect and put the curry roux on the opposite.
To organize the meat, pound the pork loins to tenderise. Add salt and pepper after which coat the pork in flour. Subsequent dip it within the overwhelmed eggs, adopted by the breadcrumbs, making certain the floor is effectively coated.
Put together oil in a pan at 170–175°C. Deep-fry the meat for 4–5 minutes or till the pork floats. Take away pork from oil and go away 5 minutes to relaxation earlier than slicing into 4 items. Place on the curry bowl and serve.
This text is produced by Broadsheet in partnership with S&B Meals.