Katsu Curry
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Ingredients
6 servings
3 tablespoonsbutter
1 poundground pork
salt
freshly ground black pepper
3 tablespoonsflour
3 tablespoonscurry powder
preferably
1onion
peeled and quartered
3garlic cloves
peeled
1green apple
peeled, cored and quartered
1mango
peeled, cored and quartered
1 x 2 inchginger
piece, peeled and cut into coins
1carrot
large, peeled and cut into coins
2 tablespoonstomato paste
1 tablespoonworcestershire sauce
1 cuplow-sodium chicken broth
plus more as needed
peanut oil
or canola
3eggs
beaten
1 cuppanko bread crumbs
6boneless pork chops
thin, center-cut, lightly pounded
short-grain Japanese rice
Cooked
Raw cabbage
thinly sliced
Tonkatsu sauce
optional
Instructions
View on cooking.nytimes.com
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