Receta 食べるとホッとする料理 (Japanese comfort food)
食べるとホッとする料理 (Japanese comfort food)
Katsu curry is one the best comfort foods in the world. It consists of a Japanese gravy-esque curry (I use S&B brand) potatoes, carrots, steamed rice, and fried panko crusted pork cutlets. Near my home is a sort of junk food type sushi restaurant that I love called Hana and they make the best katsu curry. So warm and meaty. On a cool Autumn day the dish is like a porky brown gravy hug from heaven. It warms your bones and soul and makes you very sleepy. Arigatou gozaimasu (thank you very much) will be the only words that comes out of your steaming mouth as you shove in another comforting bite. I love dishes that make you feel like everything will be okay. Just got dumped or lose all your money in a pyramid scheme? Eat a steaming bowl of katsu and you'll forget your troubles and afterwords you'll be so full that you'll need a nice long nap. Even more time to forget about how life is terrible. Katsu curry is like that. Your best friend in a crunchy fried meaty form.
Foods that comfort is not a unique Japanese idea. In the states we have burgers and mac and cheese, Israelis have matzo ball soup, the English have shepherd's pie, the French have cassoulet, in Cuba they have arroz con pollo, and so on. Some foods can hold back tears or rid you of a cold. Some foods can calm your nerves and relieve grief. It doesn't necessarily have to be healthy to heal you. These dishes are full of memories and emotions and every time we eat them, we remember that there is pleasure to be had in this life. All you have to do is eat.
Katsu Curry
- 2 tablespoons butter
- Salt and freshly ground black pepper
- 2 tablespoons flour
- 3 tablespoons curry powder, preferably S&B
- 3 cloves garlic, peeled
- 1 1-inch piece ginger, peeled and minced
- 1 white onion, peeled and sliced
- 1 russet potato, peeled and large diced
- 1 large carrot, peeled and sliced
- 1 celery stick, slice on bias
- 1 cup chicken broth, plus more if needed
- salt and pepper tt
- For the pork:
- Peanut or canola oil
- 2 eggs, beaten
- 1 cup panko bread crumbs
- 6 thin, center-cut boneless pork chops, lightly pounded
- Salt and freshly ground black pepper
- 3 scallions, thinly slice on the bias
- Cooked short-grain sticky rice
1. Make the sauce: Melt the butter in a large saucepan over medium-high heat. Saute the onions, ginger and garlic until transluscent (4-5 minutes) Add the carrot, celery, and potato and cook a few minutes more. Mix in the flour and curry powder, turn the heat to low and cook for 5 minutes, stirring occasionally, to make a light roux.
2. Stir in the chicken broth and cook, partly covered, over low heat for about 45 minutes, stirring occasionally. If needed, add a bit more stock to loosen the sauce.
3. Prepare the pork: Heat 1 inch of oil in a frying pan and set a candy thermometer in the oil. Place the eggs in a shallow bowl and the panko in another. When the oil is hot, season the pork chops all over with salt and pepper. Toss them one at a time in the egg and then in the panko, and fry in batches until browned, for about 4 minutes per side. Transfer to a paper towel lined plate and let rest a few minutes. Slice the pork chops against the grain. Serve the curry sauce over cooked Japanese rice. Top with the sliced pork and sliced scallions. Serves 6