- 4 cups rice
- 8 cups water
- 0.5 lb Pork or Chicken Thin fillets
- 1/2 cup flour
- 1 whole egg beaten
- 1 Tbsp water
- 1 cup panko bread crumbs
- 1 lb beef stew meat
- 2 tsp ground black pepper
- 2 tsp salt
- 1/4 cup flour
- 1 Tbsp canola oil
Curry - Stage 1
- 1 whole onion finely chopped
- 2 cloves garlic minced
- 1 Tbsp tomato paste
- 1/2 cup red wine
Curry - Stage 2
- 2 whole carrots cut Rangiri style
- 3 whole red potatoes cubed into small pieces
- 1 cup mushrooms Sliced Thinly, Optional
- 4 cups beef/chicken stock
- 1 tsp ginger powder
- 1 Tbsp curry powder
- 100 g Japanese curry roux
- 2 whole bay leaves
Curry - Stage 3
- 1 whole apple grated
- 1 whole sweet potato grated
- 2 tbsp milk
- 1 Tbsp worcestershire sauce
Cook 4 cups of rice.
Preheat oven to 400F.
Whisk together egg and water.
Toast panko crumbs in a medium skillet. Add canola oil and toss evenly until crumbs are golden brown.
Tenderize chicken/pork into thin fillets. If there is fat, cut small notches along edge of meat.
Salt and pepper both sides of each fillet, then cover both sides with flour.
Dip each fillet in egg, and then roll in toasted panko crumbs. Lay on an oven-safe sheet.
Bake in oven for 30 minutes, or until internal temperature is food safe. Cut into 1 inch strips.
Cut the onion into thin slices. Cut the carrots rangiri style. Dice potatoes into small bite sized cubes. Brush Mushrooms to clean and slice thinly.
Cut the beef into bite sized cubes and sprinkle with salt and pepper. Coat the meat with the flour.
Add canola oil to a medium high Dutch oven. Sear beef, in batches if needed, until brown. Set aside beef.
Lower heat to medium. Add canola oil and saute onions until caramelized.
Add garlic, ginger, curry powder, and tomato paste and sauté until brown.
Deglaze with wine and then re-add beef.
Add the carrots, red potatoes, and mushrooms. Pour the beef broth in. It should cover the vegetables. Cover with the lid and bring it to a boil.
Add bay leaf. Allow broth to simmer, uncovered, until vegetables are tender. (15 minutes~)
While letting curry simmer, grate apple and sweet potato.
Periodically skim the surface of the broth for fat.
Add milk, Worcestershire sauce, grated apple, and sweet potato.
Dissolve the curry mix into the broth. Adjust thickness with water. Simmer on low heat until curry thickens. Stir periodically to avoid burning.
Serve over rice, top with Katsu Chicken/Pork