Tonkatsu Curry (serves 2)

Ingredients

• Pork cutlet x 2
• Eggs x 2, lightly whisked
• Obento Panko breadcrumbs
• All purpose flour
• 1/2 Brown onion
• Golden Curry sauce mix 42g (half packet)
• 275 mls water
• Spring onions, carrot ribbons, radish to garnish
• Jasmine rice - 2 cups cooked
• Salt and pepper to taste
• Frying oil of choice
• Knob of butter

Method

1. Rinse, then cook rice as per packet.
2. Season cutlets on either side with salt (and pepper if desired).
3. Dip each cutlet into flour and shake off the excess. Next dip cutlet in the whisked eggs to lightly coat. Then press panko breadcrumbs into both sides of cutlet. Repeat process for maximum crunch!
4. Dice onion and sweat down with a knob of butter over medium heat in a medium pot.Pour in water and bring to a simmer.
5. Add Golden Curry sauce mix to pot and stir continuously until dissolved. About 5 minutes. Remove from heat.
6. Heat oil in shallow pan for frying over medium heat. Test temperature with the end of a chop stick if- if small bubbles appear in oil around the tip, it’s ready to go!
7. Fry each cutlet for 3-4 minutes either side until golden brown. Remove and drain on paper towel. (Option to lightly salt crumb while hot)
8. Serve rice and curry sauce in a bowl. Top with Tonkatsu to keep it nice and crispy. Garnish with spring onion, carrots and radish.Enjoy!

Product used in recipe

• Obento - Panko Breadcrumbs
• S&B - Golden Curry Mild