PORK KATSU CURRY

Pork Katsu Curry image

With the convenience of store-bought Japanese curry roux block, you can have a rich, comforting, savory weeknight curry in less than 20 minutes. The curry roux block helps put together this meal very quickly as there is no fuss from measuring and adjusting spices. Instead, you can rely on the blocks to yield a gravy-like curry sauce that looks like its been cooking for hours! Enjoy this curry over a bed of rice or plain udon or ramen noodles.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup white rice
1 tablespoon vegetable oil, plus more for frying
1 onion, cut into 3/4-inch pieces
2 carrots, cut into 3/4-inch pieces
1 pound turnips, peeled and cut into 3/4-inch pieces
2 cups low-sodium beef or chicken broth, plus more if needed
Kosher salt and freshly ground pepper
4 ounces Japanese curry mix
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups panko
4 1/2-inch-thick boneless pork loin chops (4 to 5 ounces each)

Steps:

Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
Heat the vegetable oil in a large heavy pot over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add 2 cups water, the carrots, turnips, broth, 3/4 teaspoon salt and
a few grinds of pepper. Bring to a boil and add the curry mix; stir until combined. Reduce the heat to medium, cover and cook, stirring halfway through, until the sauce is thickened, about 10 minutes. Stir and add a little extra broth or water to thin, if needed; season with salt and pepper. Keep warm.
Put the flour, beaten eggs and panko in 3 shallow dishes. Season the pork with salt and pepper. Coat a pork chop in the flour, shaking off the excess. Dip in the egg, letting the excess drip off, then coat with the panko. Repeat with the remaining pork.
Fill another large pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 ̊ F. Deep-fry 2 pork chops until golden, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Repeat with the remaining 2 chops. Let rest 1 to 2 minutes.
Divide the rice among bowls and ladle in the warm curry. Slice the pork and serve on top.

Nutrition Facts : Calories 940, Fat 38 grams, SaturatedFat 12 grams, Cholesterol 170 milligrams, Sodium 1577 milligrams, Carbohydrate 102 grams, Fiber 6 grams, Protein 43 grams, Sugar 10 grams