Katsu Curry (Pork Cutlet Curry)

Prep the vegetables. Since there is pork cutlet in this dish, steam the vegetables for a lighter result rather than simmering them. Use whatever vegetables you like (they end up curry-flavored anyway).

Cut the pork into thick slices. Score the sinew to keep it from curling, and tenderize the fibers by pounding with the back of the knife or a fork.

Trim the fat from the pork and set it aside for the curry sauce, then salt the pork and let it settle in.

Instead of unsalted butter, shake heavy cream to make homemade butter. It separates into butter and buttermilk in a few minutes. The buttermilk is delicious, so feel free to taste it.

Prepare the rice and steam the prepped vegetables.

Make the curry sauce. Saute the onion over low heat, then add salt, the pork fat, and the homemade butter.

Add the spices. You can blend your own for an original flavor, or use a spice mix or solid curry roux for convenience. A spice mix is used here.

Add the milk, Worcestershire sauce, and apple, and simmer. Blend it if you prefer a smooth finish.

Bread the pork cutlets: flour, egg wash, flour, egg wash, then panko. Some specialty shops repeat the flour and egg wash three times, which adds that much more thickness and texture. Using a bamboo skewer makes it easy without dirtying your hands.

Deep-fry the pork cutlets in 180°C oil. The bubbles and sound dying down is your cue.

Deep-fry the zucchini without batter as a palate cleanser and season it with yukishio salt and kabosu juice.

Plate the rice, curry sauce, pork cutlet, and steamed vegetables to finish.