Japanese Pork Katsu Curry with Thick Savory Sauce

Ingredients

• Boneless pork chop150 g
• Panko breadcrumbs40 g
• Beaten egg1/2 egg
• Steamed Japanese rice150 g
• Japanese curry sauce150 ml
• Frying oil2 tbsp (absorbed)

Steps

1. 1

   Pound pork chop, dredge in flour, dip in beaten egg, and coat in Panko breadcrumbs.

2. 2

   Deep fry for 3-4 minutes per side until golden brown and slice into strips.

3. 3

   Heat up Japanese curry sauce.

4. 4

   Plate rice, lay pork katsu beside it, and pour warm curry sauce over half the dish.