Ingredients

4 pork loin steaks, about 5 1/2 oz (150 g) each 2 tbsp plain flour 1 egg, beaten Vegetable oil for deep-frying 1 lb (450 g) Japanese rice, freshly cooked 2 tbsp vegetable oil scant 1 oz (25 g) butter 1 onion, thinly sliced lengthways 2 garlic cloves, finely chopped 3/4 in (2 cm) piece fresh root ginger, finely chopped or grated with a Japanese grater 2 tbsp mild Japanese or Indian curry powder 4 tbsp plain flour 1 tbsp mango chutney 2 tbsp tomato ketchup 2 tsp shoyu

Description

Curry Rice With Pork Steaks. The Word Katsu Is Derived From “cutlet” And Generally Means A Piece Of Deep-fried Boneless Meat. Pork Is Widely Used For This Dish, Although Chicken Breast Is Also Popular. The Pork Rests On A Bed Of Rice And The

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