Ingredients :
1. 200 gr sushi rice, washed
2. 100 gr pranko breadcrumbs
3. 1 tsp turmeric
4. 1 tbsp vegetable oil
5. 1 egg white
6. 450g pork fillet, trimmed and cut into 8 pieces
7. coriander sprigs, to garnish (optional)
8. pickled ginger
sauce :
1 tbsp vegetable oil, 1 onion, , chopped, 1 medium carrot, , grated, 2 eating apple, , such as Braeburn, peeled, cored and roughly chopped, 2 fat garlic clove, sliced, 2 tsp medium curry powder, ½ tsp ground ginger, 1 tbsp tomato purée, 2 tsp clear honey, 1 tbsp soy sauce, 1 tbsp cornflour, 350ml chicken stock, 1 tsp sesame oil
How to cook :
1. Sauce : put the oil into a large pan, and take the union, carrot, and apples. Close and cooking in the small fire untill it more soft about 10 minutes. String the sauce for a few minutes. Open the cover of pan, put the garlic and continued cooking sbout 10 minutes
2. Stir the mixed of curry powder and ginger, then heat about more than 1 minute. Then mixed in the tomato purée, honey, soy and cornflour. Step by step, mixed in the stock and simmer about 5 mins untill the vegetable are softened and the sauce are inspissated. Crushed with a blender untill it softened, Then add the sesame oil, salad and pepper. The sauce can be used up to 3 days
3. While cooking the sauce, place the pork among two sheets of cling films and bash using a rolling pin untill the thickeness of meat about 1 cm. In the corny bowl, put coincided crumbs, turmeric and oil together with some seasoning. Shake the egg white using a fork until slightly frothy and a non stick baking tray ready
4. Put the rice in a pot in the 400ml cold water and a little salt, cook untill it seethe, close, and seethed about 10 minutes. Release the heat and set aside until ready to serve the pork
5. Warmed oven to 220C/200C fan/gas 7. Put every strip of pork in to the egg, continued with the crumbs, pussing them in to the superficies before moving the meats to the tray. Roasted the pork about 10 untill 15 minutes, or until crispy and golden, turning once if necessary. Serve with the rice and katsu sauce, add coriander, you can add pickled ginger if you like.
1. 200 gr sushi rice, washed
2. 100 gr pranko breadcrumbs
3. 1 tsp turmeric
4. 1 tbsp vegetable oil
5. 1 egg white
6. 450g pork fillet, trimmed and cut into 8 pieces
7. coriander sprigs, to garnish (optional)
8. pickled ginger
1 tbsp vegetable oil, 1 onion, , chopped, 1 medium carrot, , grated, 2 eating apple, , such as Braeburn, peeled, cored and roughly chopped, 2 fat garlic clove, sliced, 2 tsp medium curry powder, ½ tsp ground ginger, 1 tbsp tomato purée, 2 tsp clear honey, 1 tbsp soy sauce, 1 tbsp cornflour, 350ml chicken stock, 1 tsp sesame oil
How to cook :
1. Sauce : put the oil into a large pan, and take the union, carrot, and apples. Close and cooking in the small fire untill it more soft about 10 minutes. String the sauce for a few minutes. Open the cover of pan, put the garlic and continued cooking sbout 10 minutes
2. Stir the mixed of curry powder and ginger, then heat about more than 1 minute. Then mixed in the tomato purée, honey, soy and cornflour. Step by step, mixed in the stock and simmer about 5 mins untill the vegetable are softened and the sauce are inspissated. Crushed with a blender untill it softened, Then add the sesame oil, salad and pepper. The sauce can be used up to 3 days
3. While cooking the sauce, place the pork among two sheets of cling films and bash using a rolling pin untill the thickeness of meat about 1 cm. In the corny bowl, put coincided crumbs, turmeric and oil together with some seasoning. Shake the egg white using a fork until slightly frothy and a non stick baking tray ready
4. Put the rice in a pot in the 400ml cold water and a little salt, cook untill it seethe, close, and seethed about 10 minutes. Release the heat and set aside until ready to serve the pork
5. Warmed oven to 220C/200C fan/gas 7. Put every strip of pork in to the egg, continued with the crumbs, pussing them in to the superficies before moving the meats to the tray. Roasted the pork about 10 untill 15 minutes, or until crispy and golden, turning once if necessary. Serve with the rice and katsu sauce, add coriander, you can add pickled ginger if you like.
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