Naked Long Grain Rice Japanese Katsu Curry, 78g

Product Information

Dredge the sweet potato and aubergine slices in 40g of the cornflour. Make sure they are well coated. Set aside. Core ½ a pineapple and slice into 4 wedges. Sear in a dry, screaming hot frying pan for 3 minutes on each side, or until nicely charred. Combine ½ a teaspoon of ground turmeric, 1 tablespoon each of white miso and rice vinegar, and 2 tablespoons of mirin in a wide shallow bowl, and mix well. They provide a curated selection of products from the highest quality producers in Japan, and seek to maintain the rice’s quality from transport through milling. (The rice is actually milled here in the U.S., because quality and taste begin to deteriorate after the rice has been milled.)

You can buy Japanese curry roux at Japanese/Asian grocery stores as well as most supermarkets. What’s in My Katsu Curry You can cook the curry from scratch, fry the katsu, and cook the rice all at the same time, but this can take up quite a bit of time. To simplify and shorten the cooking process, here are what I usually do:

Method

Curry Sauce and Rice – Reheat separately in the microwave (and be sure to avoid overcooking as the curry sauce might separate).

In a pan, add in oil; once the oil is hot (test by adding in a piece of panko, it floats within 5 seconds, and it is ready), add in the pork chop. Fry for 3-4 minutes on each side or until crispy and golden brown. Remove and let it rest on a paper towel. Add a splash of oil to a saucepan set over a medium heat. Add the rice to a saucepan with a pinch of salt. Stir to coat the grains of rice in oil. Ultimately, the flavour of katsu curry is a matter of personal preference. Some people prefer a sweeter sauce, while others prefer a spicier sauce. There is no right or wrong answer, it all comes down to what you like. I did my research on Japanese curry roux brands and tried out a few. They are definitely delicious, but I decided to make this Japanese curry from scratch, for those of you who may not have access to these brands. Curry powder is a lot easier to find at the grocery store than boxed curry roux!

Ingredients

Light soy sauce: A salty, umami flavour. If you prefer a darker, richer colour, use dark soy sauce. You may need to add more salt if using dark soy sauce as it typically contains less sodium than light soy sauce. Use panko breadcrumbs. The devil is in the detail. Choose these coarse breadcrumbs over fine for the crispiest coating. The quality of the ingredients you use will make a big difference in the taste of your katsu curry.

Fukujinzuke is the condiment to go with Japanese curry. I included it in today’s Meal Idea as you can make it at home, even if the recipe includes fukujinzuke. The most popular store-bought curry roux in Japan is called Vermont Curry. It is one of the many curry roux products made by House Food Corporation. When you say ‘Vermont Curry’, everyone knows that it is House Vermont Curry. To serve, pour curry on the side next to the cutlet away from the steamed rice. Garnish it with fukujinzukeif you wish. In a wide, shallow bowl (pasta bowls work great!), pile up your sushi rice over one half, then lay your tonkatsu half over the rice and the empty side of the bowl. Ladle over the curry sauce to fill the bowl, and cover half the tonkatsu. Enjoy!Coconut milk: I use full fat coconut milk for the best emulsification into a smooth and glossy sauce. Once boiling, pop a lid on the pan and reduce the heat to low. Cook for 10 minutes with the lid on. Keep refrigerated below 5°C. Once opened, use immediately. Suitable for freezing. Freeze by date mark shown and use within one month. Never defrost in a warm room. Do not re-freeze once defrosted.