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Pork Katsu curry

Name: Pork Katsu curry
Cook time: 20 min
Yield: 4
Cuisine: Yokohama, Japan

with pickled cucumber and carrot salad on confetti rice

Ready in around 20 mins

RECIPE FACT:

Did you know Japan is made up of 6,852 islands?

Nutritional Info:

Energy: 3204kj (765Kcal)
Protein: 36g
Carbohydrate: 85g
Fat: 19g
Contains: Gluten, Soy, Sesame, Peanuts

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Trim the ends off the carrot and peel. Pull the peeler full length along the carrot to create ribbons and place in a bowl. Make ribbons with the cucumber in the same way but use the skin as well. Mix in the bowl with the rice pickle dressing and set aside until serving. Thinly slice the spring onions on the diagonal.
2. TO PREPARE THE PORK KATSU:

Remove the pork medallions from their packaging and pat dry with paper towel. Mix 4 tbsps of flour in a bowl and season with salt and pepper. Break two eggs into another bowl and whisk with a fork. Spread panko breadcrumbs onto a plate. First dip pork pieces in flour mix and shake off excess, then dip in egg mix and allow excess to drip off. Finally, roll in panko breadcrumbs to coat well. Heat 3-4 tbsp cooking oil in a non-stick frying pan over a medium heat. Once the pan is hot, add the crumbed pork to the pan and cook on each side for 4-5 mins until crumbs are golden and pork is cooked through. Turn the heat down if the crumbs are browning too much. Remove the pork from the pan and set aside to rest for 1-2 mins. Wipe out the pan and return to a medium-low heat. Pour in the katsu curry sauce and gently warm for 1-2 mins. Slice the pork into 1 cm thick strips.
3. TO HEAT THE RICE:

Microwave option (preferred): Open the bag of steamed confetti rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed confetti rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot.
TO SERVE:

Spoon confetti rice into bowls. Top with pickled carrot and cucumber salad and drizzle over remaining pickling juices. Arrange pork slices in the bowls and pour over katsu curry sauce. Sprinkle over spring onion and toasted chopped peanuts.