The other night we had a simple, but flavorful supper of pork katsu curry. All I did was saute chopped onions, potatoes and carrots in a pot. When cooked halfway through, I added water and covered to boil. I then added Korean curry powder. When the veggies are soft and everything is bubbling, it is ready. In a separate pan I fried pork cutlets that had been rolled in egg, flour and Japanese panko bread crumbs. Place the fried cutlet on a bed of rice and cover with a generous amount of the curry. It's so good. Make extra for leftovers! A few days later, I added chunks of chicken to the curry and had it over rice. J had it over spaghetti. You can do whatever you want with it. Enjoy!
