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

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.

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.

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.

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