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Marion’s Kitchen Katsu Curry Meal Kit
– PANKO BREADCRUMBS
– JAPANESE CURRY
2 x 200g pork cutlets
½ cup plain (all-purpose) flour or corn flour
2 eggs, lightly whisked
vegetable oil, for deep-frying
300g udon noodles
2 cups of water
2 spring onions, finely sliced
2 poached eggs, to serve
shiso leaves, for garnish (optional)
sea salt, to taste
Lightly season the pork cutlets on both sides with sea salt. Set up your breading station by placing the flour, eggs, and PANKO BREADCRUMBS in separate large bowls or trays. Coat each piece of pork in flour, then dip in egg, and finally coat in PANKO BREADCRUMBS, pressing lightly to ensure an even coating.
Fill a deep frying pan or wok one-third full with the vegetable oil. Place over high heat and wait for the oil to reach frying temperature (about 180C/356F). Once the oil is hot, carefully add the pork and cook for about 2-3 minutes on each side, or until golden and crispy. Remove the pork from the pan and place on a paper towel to drain. Season with salt.
While the pork is frying, bring a large pot of water to the boil. Add the udon noodles and cook for 2-3 minutes, or until just tender and separated. Drain and set aside in a bowl.
In a medium pot, bring 2 cups of water to the boil over high heat. Add the JAPANESE CURRY and stir to combine. Let it bubble away for 2-3 minutes until heated through.
Divide the cooked udon noodles between two serving bowls. Pour the hot curry sauce over the noodles. Slice the crispy pork katsu into strips and arrange on top of the noodles.
Top with finely sliced spring onions, a poached egg, and garnish with shiso leaves (if using). Serve immediately and enjoy!
