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Katsu-Curry with Black Curry

Tonkatsu slathered with home-made Japanese curry sauce. Recipe to make the best Japanese katsu-curry.
Course Entree
Cuisine Best, Japanese
Level Intermediate
Main Ingredient Pork
Prep Time 15 minutes
Cook Time 2 hours

Ingredients

for curry

  • 2 tablespoons vegetable oil
  • 1 pound pork shoulder (cut into 1/2" cubes)
  • 4 medium onions (sliced thin)
  • 1 1/2 cups red wine
  • 2 1/2 cups vegetable stock
  • 2 carrots (cut Into 1/2-inch cubes)
  • 2 large yukon gold potatoes (cut into 1/2-inch cubes)
  • 1 teaspoon salt
  • 1 tablespoon tonkatsu sauce
  • 1 tablespoon tomato paste
  • 1/4 cup apple puree
  • 1 pod black cardamom
  • 1 pod star anise
  • 1 teaspoon Mayu (black garlic oil)
  • 1/2 cup peas
  • 2 ounces bittersweet chocolate

for roux

  • 3 tablespoons cultured unsalted butter
  • 1/3 cup all-purpose flour
  • 2 tablespoons garam masala (or curry powder)
  • 1 teaspoon ground black pepper
  • 1 batch Tonkatsu

Instructions

  1. Heat the oil in a large chef's pan over medium high heat. Salt and pepper the pork then add them to the pan in a single layer. Let them meat brown on one side, then use tongs or chopsticks to flip them over and brown the other side. Transfer the pork to a bowl and turn the heat down to medium low. Add the onions and cover with a lid for 10 minutes. Remove the lid and continue caramelizing the onions until they are dark brown and glossy (about 1 hour).
  2. Add the browned pork, wine, water, carrots potatoes, salt, tonkatsu sauce, tomatoe poast, apple puree, cardamom and mayu then bring to a boil over high heat. Turn the heat down to medium low and simmer partially covered until the carrots are tender (about 45 minutes).
  3. Meanwhile, make the roux by melting the butter over medium low heat. Add the flour cook while stirring until the mixtures turns a golden brown. Add the garam masala and black pepper and stir to incorporate (it will turn into a paste). Remove from the heat and set aside until the carrots are tender.
  4. Make the tonkatsu, or grill some vegetables to serve the curry sauce on.
  5. Finish the curry by ladling some of the liquid the meat and veggies have been cooking in into the roux and whisk until there are no lumps. Pour this mixture back into the other pot and gently stir until the curry is thickened. Taste for salt and adjust as needed. When you're happy with it, add the peas and chocolate and stir until the chocolate is melted and incorporated.
  6. Slice the tonkatsu and plate with some cooked rice. Pour the sauce all over the tonkatsu and part of the rice

Notes:

Mayu

Tonkatsu