Katsudon

Ingredients

4 pork fillets, tenderized

1 medium red onion, peeled & halved

½ clove garlic, grated

1 tbsp. ginger, grated

75g butter

1 tbsp. curry powder

1 ½ tbsp. plain flour

2 cup dashi

1 tbsp. soy

3 eggs

plain flour, for coating

panko bread crumbs, for crumbing

sesame seeds, for crumbing

spring onions, for garnish

serve with cooked red rice

Method

Fry onion, ginger, garlic and butter in a hot pan. Add curry powder, then the flour and stir until it forms a paste. Add dashi stock, a little at a time. Drizzle soy sauce into the curry sauce.

Set up a bowl of plain flour. Beat 3 eggs, lightly and keep in a separate bowl. Put some panko breadcrumbs and sesame seeds mixed together in another bowl. Dip the fillets into the flour, then the egg, then breadcrumbs and repeat.

Shallow fry the fillets in the pan until cooked on both sides. Drain the excess oil from the schnitzels with some paper towel. Pour the curry over the schnitzels, top with spring onions and serve with red rice.