How To Cook Basic Japanese Pork Curry From Haikyu Recipes

JAPANESE PORK CURRY

Steps:

• In a medium pot, brown the meat in oil.
• Add all the vegetables and water. Bring the mixture to a boil.
• Place a lid on the pot and reduce the heat. Continue to boil until potato is tender, approximately 15 minutes.
• Add the Japanese curry sauce mix/roux to the pot. Stir until the curry mix is completely dissolved. Simmer for a couple more minutes.
• Serve over cooked rice.

JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY

Steps:

• Season the pork chops on both sides with salt and pepper.
• Cut a large slit through the side of the pork chops.
• Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
• Repeat with the remaining pork chops.
• Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
• Repeat with the other pork chops.
• Heat oil over medium-high heat until about 360°F (185˚C).
• Fry the pork chops one at a time until golden brown, then drain on a paper towel.
• Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
• Lower the heat and simmer for about 10 minutes.
• Add the curry paste, then stir until dissolved.
• Cook for another 10 minutes on low heat, then set aside.
• Slice the pork cutlets into ½-inch (1-cm) slices.
• To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
• Enjoy!

HOW TO COOK BASIC JAPANESE PORK CURRY FROM HAIKYU!!

Steps:

• Slice the onions and peel and cut the carrot in rolling wedges.
• Cut the potatoes into bite size pieces.
• Season a pork belly with a little bit of salt and pepper and cut into bite size pieces.
• Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.
• Add the pork and cook until it's no longer pink.
• Add the carrot and potatoes mix well to coat with oil. (If you are using potatoes that are easily broken up, add them later.)
• Add a water and bay leaf and bring it to a boil. Once boiling, using a small fine-mesh strainer, skim the scrum from the surface of the broth.
• Cover and simmer over medium heat for 20 minutes. If the heat is too high, lower the heat slightly.
• (You can make curry roux from scratch while the curry ingredients are simmering. Scroll up to see the recipe.)
• Add the potatoes and cook until the potatoes are tender, about 10-15 minutes.
• Add the pre-cooked curry roux powder to the pot.
• Stir slowly over low heat until melted.
• Cook over low heat for 8 to 10 minutes until the sauce begins to thicken. Taste and add 1-2 tablespoons of curry roux if you find it missing something.