Japanese pork schnitzel curry
Ingredients
1 tablespoon oil
1 onion, cut into thin wedges
2 large carrots, diced
1 large potato, diced
60 g (2¼ oz) Japanese curry paste block, broken into small pieces
plain (all-purpose) flour, for coating
4 × 120 g (4¼ oz) pork schnitzels, pounded until thin
2 eggs, lightly beaten
150 g (5½ oz/2½ cups) Japanese breadcrumbs (panko)
oil, for deep-frying
pickled ginger, pickled daikon, umeboshi (pickled baby plums) and crisp-fried onion, to garnish
Method
Step 1
Heat the oil in a saucepan, add the onion, carrot and potato and cook over medium heat for 10 minutes, or until starting to brown. Add 500 ml (17 fl oz/2 cups) water and the curry paste and stir until the curry paste dissolves and the sauce has a smooth consistency. Reduce the heat and simmer for 10 minutes, or until the vegetables are cooked through.
Step 2
Season the flour well with salt and pepper. Dip each schnitzel into the flour, shake off any excess and dip into the beaten egg, allowing any excess to drip off. Coat with the Japanese breadcrumbs by pressing each side of the schnitzel firmly into the crumbs on a plate.
Step 3
Fill a deep heavy-based saucepan one third full of oil and heat to 180°C (350°F), or until a cube of bread browns in 15 seconds. Cook the schnitzels, one at a time, turning once or twice, for 5 minutes, or until golden brown all over and cooked through. Drain on crumpled paper towels.
Step 4
Slice each schnitzel and then arrange in the original shape over rice. Ladle the curry sauce over the schnitzels. Garnish with fried onions and serve with the pickles on the side.
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