Japanese curry and rice with breaded with panko and deep-fried beef
Video
Ingredients
Curry
- 1 carrot (medium)
- 1 brown onion (large or 2 medium)
- 5 oz beef (thinly sliced)
- 1 tsp oil
- 3 cups water
- 3 1/2 oz Japanese curry mix
- 2 cups steamed rice
Beef Katsu
- 2 steaks (1/2" (1 cm) thick)
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup flour
- 1 egg
- 2/3 cup panko (bread crumbs)
- deep-frying oil
Instructions
- Prepare curry. Grate carrot finely. Slice onions thinly. Cut the beef into small pieces.
- Heat oil in a heavy pot and cook beef until lightly browned. Then add onions and cook until onions are tender. Add grated carrot and water, and cook covered for 15 minutes. Turn off the heat and add curry roux, and let it dissolve. Turn the heat back on and cook for another 10 minutes. Keep it warm.
- Poke the steaks all over with the tip of a knife and pound the meat with a meat tenderizer. Sprinkle salt and pepper on both sides of the meat.
- Coat the meat with flour, dip in beaten egg, and then cover with bread crumbs.
- Heat deep frying oil to 350°F and deep fry the crumb-covered meat. You can check the temperature by dropping a bread crumb in the oil. If it comes up to the oil surface right after it's dropped, the oil is ready. Fry until the color turns golden brown and the meat floats in the oil, about 5 minutes, turning once or twice.
- Set the meat on a cooling rack for a minute. Cut into 6 pieces.
- Put steamed rice on a plate, top with beef katsu, and pour the curry over.