Japanese recipe for 4 people, takes only 35 mins; recipe has sushi rice, panko, turmeric, vegetable oil, egg white, pork fillet, coriander, ginger, vegetable oil, onion, carrot, apple, garlic clove, curry powder, ground ginger, tomato puree, clear honey, soy sauce, cornflour, chicken stock and sesame oil.
Katsu pork with sticky rice
Course: Japanese
Servings
4
servings
Prep time
25 mins
Ingredients
- Coriander: coriander sprigs, to garnish (optional)
- Turmeric: 1 tsp turmeric
- Vegetable Oil: 1 tbsp vegetable oil
- Garlic Clove: 2 fat garlic cloves, sliced
- Onion: 1 onion, chopped
- Carrot: 1 medium carrot, grated
- Curry Powder: 2 tsp medium curry powder
- Soy Sauce: 1 tbsp soy sauce
- Sesame Oil: 1 tsp sesame oil
- Tomato Puree: 1 tbsp tomato puree
- Chicken Stock: 350ml chicken stock
- Apple: 2 eating apples, such as Braeburn, peeled, cored and roughly chopped
- Ginger: pickled ginger, to serve (optional)
- Panko: 100g panko breadcrumbs
- Sushi Rice: 200g short-grain or sushi rice, rinsed
- Cornflour: 1 tbsp cornflour
- Clear Honey: 2 tsp clear honey
- Ground Ginger: 1/2 tsp ground ginger
- Egg White: 1 egg white
- Pork Fillet: 450g pork fillet, trimmed and cut into 8 pieces
Directions
- To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.
- Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato puree, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.
- While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.
- Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.
- Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.
