Kare Katsu
By: Helen Pitlick
Published: Friday, March 19, 2010 - 8:48am

Ingredients




1/2 pound pork cutlets
1/2 pack Japanese curry sauce or to taste
2 potatoes, peeled and cut into bite-sized pieces
1 carrot, peeled and cut into bite-sized pieces
2 onions, chopped
1 tablespoon oil
1/2 cup water
rice, for serving

Preparation

1 Cook pork in a pan with oil; set aside 2 Saute onions until they soften; add pork and 1/2 cup of water and let simmer. 3 Add potatoes, carrots and curry. 4 Stir to dissolve the curry, lower heat, and bring to boil; cook until potatoes and carrots are tender. 5 Serve over rice.

About


Can substitute tonkatsu (breaded porkchop) for the pork; prepare sauce and veggies as directed, then pour over cooked tonkatsu and rice.