Japanese Curry Rice

Ingredients:

Curry

1 small white onion, sliced

2 large potatoes, cubed

1 large carrot, cubed

1 tbsp oil

½ packet of 230g (8.11oz) House Vermont Curry Mild

800 ml water

4 cups of cooked rice (hot)

Pork Cutlets

Pork cutlets

Salt and pepper

¼ cup flour

1 beaten egg

1 cup Japanese breadcrumbs

Oil to deep fry

Procedure:

For Curry

Heat over medium high heat 1 tbsp oil. Sauté onion for a few minutes until onion becomes translucen.

Add potatoes and carrots into the pot and stir for a couple of minutes.

Add water and bring to a boil. Reduce the heat to low to medium and simmer vegetables are cooked.

Break the curry roux into small blocks and add them into the pot. Stir gently to blend the curry roux over low heat.

Cooked covered over low heat for about 10 minutes until the curry roux is completely dissolved. Stir occasionally. Check the consistency of the sauce. If too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well. Set aside.

For Pork Cutlets

Season the pork with salt and pepper.

Coat fillet with flour. Shake off excess flour, then dip in then to breadcrumbs.

Repeat for the rest of the fillets.

Deep fry for about 3-4 minutes or until the bottom side is browned.

Transfer the cutlet onto a tray lined with paper towel to drain excess oil, and rest for 5 minutes.

Pour curry next to the rice and cutlet. Serve immediately.