Saturday, July 5, 2008
Using the curry recipe from the previous post, you can make another great dish. You are probably familiar with a famous Japanese dish named Katsu. Katsu refers this breaded deep fried meat. Don katsu refers to fried pork chop basically. Chicken katsu is fried chicken meat (usually breast) that is flat in a shape of steak. In the United States, I usually see chicken Katsu more often than Don katsu though I believe the original katsu dish included pork. Well, it doesn't really matter which meat you use. Also, if you have some leftover curry from the other day, you can use that as sauce for this dish.
1. You need a few pieces of sliced pork loin.
2. Using your kitchen knife, make some cut marks in both directions to soften up your meat.
3. Sprinkle a little bit of black pepper.
4. For batter, use 1/2 corn starch and 1/2 flour and mix with water and eggs. (1 cup of starch, 1 cup of flour, and 1 cup of water)
5. Dip your meat into the batter.
6. This is Panko, Japanese bread crums used for deep frying meat.
7. As soon as you take your meat out of your batter from step5, put Panko all over your meat.
Do that for every piece.
8. Heat up oil in your wok for 7 minutes in high heat. Then deep fry your meat for about 7 minutes until blood stops coming out of your meat.
9. After you take your Katsu out, put them on 2-3 layers of paper towel. You want to drain as much oil as possible from your meat before eating.
10. Pour curry sauce over your Don katsu. The side dishes are pickled Daikon and cabbage salad.