Kakushi-aji Curry

Ingredients

• S&B curry 220g
• 2 cups cooked Rice
• 4 Carrots cut in chunks
• 6 medium potatoes cut in cubes
• 2 grated red apple
• 2 medium onion
• 2 tsp grated ginger
• 1 tbsp Worcestershire sauce
• 1 tbsp vegetable oil
• 1200 ml water
• 4 Pork medallions
• Panko
• Flour
• 2 eggs
• Salt
• Pepper
• Canola oil for deep frying
• Steamed brocoli, optional
• Sliced tomato, optional
• Tsukemono, optional

Method

1. Sauté onions with vegetable oil until golden brown
2. Add ginger and fry until fragrant
3. Add potatoes and carrots and sauté until slightly browned
4. Add water and grated apple and simmer for 15 minutes
5. While waiting for water to simmer for the curry, prepare pork katsu. Tenderise the pork with a meat tenderiser. Sprinkle pork medallions with salt and pepper. Dust will flower.
6. Dip dusted floured pork into egg and coat with panko
7. Deep fry pork medallions in canola oil until panko is golden brown and pork is cooked through.
8. Add Worcestershire sauce to the cooked curry sauce
9. Slice pork katsu in bite size pieces and place in bowl with rice. Ladle curry sauce on rice.
10. Garnish with tomatoes, broccoli and other vegetables if preferred (ie. Tsukemono)
11. *Kakushi aji means hidden flavours and in this recipe it was apple, ginger and Worcestershire sauce. If adding any other kakushi aji this must be done before adding the S&B curry roux.

Product used in recipe

• S&B - Golden Curry Mild