Perfect Homemade Katsu Curry

1. 1

   Place the very thinly sliced red cabbage inside a large jar to begin the pickles. In a saucepan set to medium-high heat, mix the rice vinegar, water, sugar, and salt. Bring this mixture to a boil, turn off the heat, and mix in the yukari. Pour the hot liquid directly onto the cabbage, use a plastic bag filled with water to weigh it down so it stays covered, and allow it to cool entirely at room temperature before placing in the refrigerator.

2. 2

   To start the curry, melt 1/4 cup of butter inside a large pot set over medium heat. Stir in the julienned onions and cook, stirring often, for 30 to 45 minutes until they turn deeply caramelized, deglazing the pan with a small splash of water if it becomes dry. In another pot, bring the chicken stock to a boil, then submerge the dried shiitake mushrooms for 2 minutes to rehydrate them before taking them out and setting them aside.

3. 3

   Remove the peel from the apple and grate it. Put the grated apple, tomato paste, and the rehydrated mushrooms into the pot with the caramelized onions. Cook everything together for 3 to 5 minutes so the apple softens, then scoop the whole mixture into a bowl and set it aside.

4. 4

   Melt the other 1/2 cup of butter in the same pot over medium heat. Whisk in 1/2 cup of flour and let it cook for 30 seconds. Whisk the garam masala, curry powder, and MSG into the mixture, toasting the spices for roughly 1 minute. Combine the saved onion-mushroom mixture back into this roux, then pour in the dark soy sauce, Worcestershire sauce, honey, and the chicken stock that was infused with the mushrooms.

5. 5

   Let the curry simmer for 2 minutes while stirring continuously until it thickens. Pour the sauce into a blender and process on high speed until it is totally smooth. Keep the motor running and slowly drop in the 3 1/2 tbsp of cold unsalted butter one tablespoon at a time to emulsify. Pour the finished sauce through a fine-mesh strainer and maintain its warmth.

6. 6

   Prepare the short-grain white rice by rinsing it twice using a fine-mesh strainer, swirling it around in a bowl filled with cold water, and draining the water off. Put the rice in a rice cooker with equal portions of water and cook.

7. 7

   Prepare the pork by slicing shallow cuts across the fat cap of each chop. On both sides of the meat, make a light crosshatch pattern of cuts no deeper than 1/8 inch. Use a meat mallet to flatten the chops until they are 1/2-inch thick. Apply a generous coating of salt and MSG to both sides, then transfer them to the refrigerator to cure for a minimum of 30 minutes, or up to overnight.

8. 8

   Arrange three separate bowls to form a breading station: one with the 1/2 cup of all-purpose flour, one with the eggs beaten with water, and one with the panko breadcrumbs. Coat each cured chop first in the flour, then submerge it in the egg wash, and finally press it firmly into the panko until fully covered.

9. 9

   Pour roughly 2.5 inches of vegetable oil into a large, heavy pot and heat it until it reaches 340°F (170°C). Cook the breaded pork chops in batches for 4 to 6 minutes, removing them when they are deeply golden brown and crispy, then let them drain on a wire rack.

10. 10

    Cut the crispy pork chops into slices right before serving. For assembly, place a hearty serving of cooked rice on a plate beside a pool of the warm curry sauce. Put the sliced katsu over the top, and finish the dish with the yukari pickled cabbage, furikake, and bias-cut green onions.

Recipe by @Joshua Weissman on YouTube. See the original for their notes and tips.