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Katsu-karē (Cutlet Curry with Black Curry Sauce)

Katsu-karē (Cutlet Curry with Black Curry Sauce [カ ツ カ レ ー in Japanese]) is a traditional Japanese recipe for a classic dish of breaded and fried pork (tonkatsu) that's served with rice and topped with a mild vegetable and pork curry that's coloured and flavoured with chocolate. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Cutlet Curry with Black Curry Sauce (Katsu-karē).

prep time

15 minutes

cook time

70 minutes

Total Time:

85 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurryPork RecipesVegetable RecipesJapan Recipes



Ingredients:

For the Curry:
2 tbsp groundnut oil
500g (1 lb) pork, cut into 1cm cubes
4 medium onions, finely sliced
350ml red wine
600ml water or stock
2 carrots, finely diced
2 large potatoes, cut into 1cm cubes
2 tsp sea salt
1 tbsp tonkatsu sauce
1 tbsp tomato purée
40g finely-grated apple
1 black cardamom pod
1 whole star anise
1 tsp mayu (black garlic oil)
40g fresh peas
60g good-quality dark chocolate (at least 70% cocoa solids)

For the Roux:
3 tbsp butter
45g plain flour
2 tbsp Japanese curry powder
2 tsp freshly-ground black pepper

1 batch tonkatsu pork

Method:

Heat the oil in a large pan over medium-high heat. Season the pork with salt and black pepper then add to the pan and fry until nicely browned all over. Remove the meat with tongs or a slotted spoon and transfer to a bowl. Reduce the heat and add the onions to the pan. Cover with a lid and sweat for 10 minutes. Take the lid off and continue cooking the onions for about 20 minutes more, or until dark brown in colour.

Add the pork pieces back to the pan along with the wine, water, carrots, potatoes, salt, tonkatsu sauce, tomato purée, grated apple, cardamom and mayu. Bring the mixture to a boil over high heat then reduce to a simmer and cook, partially covered, for about 40 minutes, or until the carrots are very tender.

In the meantime, melt the butter for the roux in a small pan. Scatter over the flour and stir to combine then add the curry powder and black pepper. Stir to combine and cook gently, stirring constantly for 2 minutes before taking off the heat and setting aside.

Prepare the tonkatsu pork according to the recipe.

When the vegetables are tender, pour 2 ladlefuls of the sauce over the roux and whisk until smooth. Add this back to the curry, bring to a simmer and cook, stirring frequently, until the sauce is thickened. Adjust the seasonings to taste. When ready, add the chocolate and the peas. Cook for about 3 minutes, or until the chocolate has melted and the peas are heated through. Serve

Slice the pork, arrange neatly on plates with rice. Spoon the curry over the meat and partially over the rice. Serve immediately.