Japanese Katsu Curry

Method

1. 01

   Wash the short-grain white rice with cold water, gently rubbing, until the water runs almost clear; drain for 10 minutes. Cook it with 600 ml of water in a covered pot: bring to a boil over medium heat, reduce to low and cook for 15 minutes; let it rest for 10 minutes without uncovering to finish hydrating the grains.

2. 02

   Heat 20 ml of vegetable oil in a pot to approximately 160°C. Add the white onion with 0.25 tsp of fine salt and cook for 6 minutes, stirring, until it looks translucent and slightly golden; this gentle browning adds sweetness to the curry without making it bitter.

3. 03

   Incorporate the carrot and potato, mixing for 2 minutes until they glisten with oil. Add 200 ml of water, cover, and simmer gently for 12 to 15 minutes, until the potato can be pierced with a knife but does not fall apart.

4. 04

   Turn off the heat, add the Japanese curry roux, and dissolve it completely with slow movements. Return to low heat, add the soy sauce, and cook for 5 minutes until the curry thickens and coats the spoon; if it thickens too much, adjust with 1 or 2 tbsp of the remaining water.

5. 05

   Dry the boneless pork loin chops with paper. Season both sides with the remaining fine salt and ground black pepper; make 3 small cuts on the edge of fat on each chop so they do not curl up when frying.

6. 06

   Prepare three plates: flour, beaten eggs, and panko. Dredge each chop in flour, shake off the excess, coat with egg, and press into panko until forming an even layer; this sequence creates a light crust that adheres well.

7. 07

   Heat 500 ml of vegetable oil in a deep skillet to 170°C. Fry the breaded chops for 3 to 4 minutes per side, without overcrowding, until the panko is deep golden and the center of the pork registers 63°C; this is the safe temperature for it to remain juicy.

8. 08

   Drain the katsu on a rack for 3 minutes, not on paper, to maintain the crispy crust. Slice each chop into 2 cm strips with a sharp knife, pressing down once to avoid dislodging the panko.

9. 09

   Serve a portion of hot rice on each plate, place the sliced katsu to one side, and drizzle with the thick Japanese curry of onion, carrot, and potato. Bring to the table immediately when the contrast between the hot sauce and the crispy crust is at its best.