@hitotokii: Katsu curry Beef curry Makes 4-5 servings 450-500g beef chuck, cut into bite size pieces Plain flour to coat the beef 1 carrot, peeled and cut into small cubes 1/2 large onion, sliced thickly 3 potatoes peeled and cut into large chunks Beef fat or vegetable oil 2 tbsp curry power 1 tsp cumin powder 200 ml red wine Seasonings 700 ml water 1/2 tbsp dashida (beef stock pwd) 1/2 tbsp chicken stock 2 tbsp ketchup 1 large bay leaf 2 tbsp Worcestershire sauce 1.5 tbsp honey Cornstarch slurry Equal amounts cornstarch and water 1. Lightly coat the beef into flour. 2. Sear over medium heat in fat/oil until brown on both sides. 3. Remove. Add in the carrots and onions, saute for 2-3 minutes. 4. Add in the curry powder, cumin and red wine. 5. Cook and reduce until most of the wine has evaporated. 6. Add in the beef and all the seasoning ingredients. 7. Cover and simmer for 1.5 hours until the beef is tender. 8. Add in the potatoes. Cover and cook until potatoes are fully cooked. 9. Add in cornstarch slurry to thicken to desired thickness. 10. Season with salt and pepper to taste. Katsu 2 pork loin, trim off excess fat if preferred Plain flour Egg Panko 1. Coat the pork in flour followed by egg. 2. Repeat the process once more. 3. Coat in panko. 4. Fry in 170℃ oil for 3-4 minutes then flip and fry for another 3 minutes until fully cooked. #katsucurry #japanesecurry #dinnerfortwo #japanesefood #japaneserecipe

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Sunday 20 September 2026 05:00:00 GMT