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Curry (cutlet curry) with coleslaw salad | Miki Mama Channel's recipe transcription

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Ingredients

  • (Curry material) Pork (chopped) : 200g
  • (Curry material) Onions : 1 piece (200g)
  • (Curry material) Carrot : 1 bottle (180g)
  • (Curry material) Curry roux : 1 box of solid medium spicy (190-200g)
  • (Curry material) Water : 1000cc
  • (Curry material) Honey : 2 tablespoons
  • (Curry ingredients) Hot rice : 3 go (about 1 kg)
  • (Tonkatsu material) Pork booth meat : 400g
  • (Tonkatsu material) (A) Salt : 1/4 teaspoon
  • (Tonkatsu material) (A) Potato starch : 1 tablespoon
  • (Tonkatsu material) Bread crumbs : 40g
  • (Tonkatsu ingredients) Salad oil : 8 tbsp
  • (Hand-cut coleslaw material) Cabbage : 1/4 piece (300g)
  • (Hand-cut coleslaw material) Ham : 4 sheets
  • (Hand-cut coleslaw material) Corn can : 6 tbsp (80 g)
  • (Hand-cut coleslaw material) (B) Mayonnaise : 6 tbsp
  • (Hand-cut coleslaw material) (B) Vinegar : 2 tablespoons
  • (Hand-cut coleslaw material) (B) Sugar : 1 tsp
  • (Hand-cut coleslaw material) (B) Salt : Two knobs
  • (Hand-cut coleslaw material) (B) Coarsely ground black pepper : as you like

Time required

15minutes

Procedure

  1. 1) Make curry 00:34

    Cut onions into thin slices 3 mm wide and carrots into half-moons 3 mm wide.
    Put pork, vegetables and 200cc of water in a 26cm pan, heat and fry lightly with a wooden spatula.
    Cover and steam over high heat with stirring on the way.
    When the ingredients are cooked, stir-fry and melt the curry roux.
    Add the remaining 800cc of water and honey and bring to a boil to thicken.

  2. 2) Make pork cutlet 01:27

    Sprinkle (A) on the meat.
    Put half the amount of bread crumbs in a 26 cm frying pan and spread it evenly.
    Spread the meat soaked in water on top, soak the surface with water (not included in the amount), and apply the remaining bread crumbs while pressing it by hand.
    Turn half the amount of vegetable oil and heat it over high heat. When you hear a roasting sound, cover it and fry it over medium heat for about 3 minutes.
    Take it out on a plate, turn it over and put it back in the frying pan.
    Sprinkle in the remaining vegetable oil and fry for about 3 minutes in the same way.
    Cut into 4 equal parts with scissors.

  3. 3) Make coleslaw 02:16

    Pour cabbage and ham into a bowl by hand and add grain corn.
    Mix (B) and sprinkle on vegetables.
    Sprinkle coarsely ground black pepper if you like.

  4. 4) Serve 04:10

    Serve hot rice in half of the bowl, put pork cutlet on it, and sprinkle with curry.
    Serve with coleslaw.

Point

・ The ingredients are cut into thin slices with a width of 3 mm and steamed to shorten the cooking time, and the curry roux is fried directly with the ingredients to add flavor to the ingredients. Also, adding honey to the hidden taste gives it a deeper taste.
・ By squeezing the potato starch into the pork, the gravy is trapped and the finish is juicy.
・ The troublesome battering work can be shortened by simply spreading the bread crumbs directly on the frying pan, spreading the meat, and sandwiching it with the bread crumbs.
・ Coleslaw tastes like a shop by adding vinegar and sugar to mayonnaise. If you tear it off by hand, it will save you time and make you a satisfying coleslaw.
・ If you make cutlet and coleslaw at the same time while boiling the curry, you can cook it in 15 minutes.

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