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Ingredient
Katsu Curry
Introduce
Chef :
Hiroko ListonKatsu Curry
Serving everyone’s favourite 'Curry Rice' with Tonkatsu (Fried Pork Cutlets) would earn me greater gratitude. Chicken Katsu (Chicken Cutlets) go very well, too.
Ingredient
Food ration :
4 servings
1 tablespoon
Oil
1-2
Onions
1-2
Potatoes
1
Carrots
90-100 g
Curry Roux
Cooking instructions
* Step 1
Cut the vegetables into bite size pieces.
* Step 2
Heat Oil in a large saucepan or pot on medium heat, and cook vegetables for a few minutes. Add Water and cook until vegetables are soft.
* Step 3
Add Curry Roux blocks and simmer on a low heat. The longer you simmer, the richer the flavour.
* Step 4
Cut Tonkatsu (Pork Cutlet) into bite size. Place Freshly Cooked Rice on a plate then Pork Cutlet, and Curry.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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