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Monday 31 August 2015

Katsu Pork with Sticky Rice Spicy and Taste Japanese Food


Ingredient :
  •     200g short-grain or sushi rice, rinsed
  •     100g panko breadcrumbs
  •     1 tsp turmeric
  •     1 tbsp vegetable oil
  •     1 egg white
  •     450g pork fillets, trimmed and cut into 8 pieces
  •     coriander sprigs, to garnish (optional)
  •     pickled ginger, to serve (optional)
For the sauce

  •     1 tbsp vegetable oil
  •     1 onion, chopped
  •     1 medium carrot, grated
  •     2 eating apples, such as Braeburn, peeled, cored and roughly chopped
  •     2 fat garlic cloves, 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
Method:

Step 1

To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.

Step 2

Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato purée, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead

Step 3

While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready

Step 4

Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.

Step 5

Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.

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