Entree: Japan – Hokuriku – 金沢カレー ➤ Kanazawa karē (Thick, dark Japanese curry from Kanazawa typically served over rice with a breaded pork cutlet and shredded cabbage)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

- 2 cups (360 g) Japanese short-grain rice
- 4 pork loin cutlets, approx. 6 oz (170 g) each, trimmed and pounded to 1/2 inch thickness
- Salt and black pepper to taste
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 2 cups (480 ml) vegetable oil for frying
- 1 1/2 cups (150 g) panko breadcrumbs
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (56 g) unsalted butter
- 2 medium onions, thinly sliced
- 2 cloves (about 6 g) garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 3 cups (720 ml) beef broth
- 1 (100 g) Japanese curry roux block
- 1/2 cup (120 ml) ketchup
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) honey
- 1 medium apple, grated
- 2 cups (100 g) shredded cabbage, for serving
- 1/4 cup (60 ml) tonkatsu sauce, for drizzling

Instructions

1. Rinse rice until water runs clear, then cook with 2 1/4 cups (540 ml) water in a rice cooker or on the stove until tender; keep warm.
2. Season pork cutlets with salt and pepper. Dredge each in flour, dip in beaten egg, then coat evenly with panko.
3. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry cutlets in batches until golden brown and cooked through, 3–4 minutes per side depending on thickness. Transfer to a rack to drain and rest 5 minutes, then slice into strips.
4. In a large saucepan, heat 2 tbsp (30 ml) vegetable oil and 4 tbsp (56 g) butter over medium heat. Add sliced onions and cook, stirring occasionally, until very deep golden brown and caramelized, about 25–30 minutes.
5. Add garlic and ginger and cook 1 minute more until fragrant. Pour in beef broth and add grated apple, bring to a simmer.
6. Break the curry roux block into pieces and whisk them into the simmering broth until dissolved and smooth. Stir in ketchup, Worcestershire sauce, soy sauce, and honey. Simmer gently until the sauce is thick and glossy, 10–15 minutes; adjust thickness with a little water if necessary. Season to taste.
7. To serve, mound cooked rice on plates, ladle a generous amount of curry beside the rice (Kanazawa style often covers rice with sauce), place sliced tonkatsu over or beside the curry, top with shredded cabbage and drizzle tonkatsu sauce over the cutlet.
8. Serve hot, allowing diners to combine rice, curry, and tonkatsu as they prefer.