Tuesday, 12 May 2015

Recipe #11 - Gluten-free Japanese pork katsu curry

On a gluten-free diet, one of the meals you have to avoid is Japanese katsu(cutlet) curry :D
Almost all of the Japanese curry base contains wheat flour, and katsu is a no-go for coeliacs as it's breaded with wheat flour & panko (bread crumbs).

But here it is the gluten-free Japanese curry with oven-cooked gluten-free pork cutlets! :)




For the rice
Some ingredients are missing here :D Ops!
150g of rice
190ml of water
A pinch of salt

For the curry
1 onion, diced or sliced
3 small potatoes, diced
250g of frozen broccolis, defrosted*

1 tablespoon of olive oil
1 tablespoon of garlic, minced
1/2 tablespoon of ginger, grated or minced

2 tablespoons of flour**
2 tablespoons of curry powder

300ml of water
1 chicken or vegetable stock cube
1 tablespoon of gluten-free soy sauce
1 tablespoon of ketchup
1 tablespoon of honey

For the pork katsu
2 pork loins
1/2 medium size egg***
2 tablespoons of gluten-free flour
Handful of gluten-free cornflake cereals, crashed into pieces****
1 teaspoon of garlic powder
Salt & pepper to taste

* Usually, potatoes, onions, carrots + meat are regular ingredients in Japanese curry :) But you can add pretty much anything you want :)

** If you prefer a thicker sauce, you can add 2 more tablespoons of flour :)
Also, any other kind of gluten-free sauce thickeners (e.g. corn flour) instead of gluten-free flour blend will work just as well.

*** For the egg, all we need is 1/2 if cooking for 2. I always use 1 egg, and I microwave the remaining half for around 3 minutes, to make a little omelette afterwards :)

**** Here I use Nestlé Gluten Free Cornflakes :)


Directions 1: Curry


First, prepare by chopping vegetables :)
I peel and dice up the potatoes, then heat them in a microwave for 6 minutes so they'll cook faster!

Then, in a pan with a tablespoon of olive oil, fry the minced garlic & ginger, add the onion and cook until transparent. Next, add the potatoes and the broccolis :)

Once all the vegetables are cooked, add the gluten-free flour & curry powder and mix well :)

Now, add 300ml of water as well as the stock cube, and cook with a medium heat until the sauce gets thicker :)

Once thicker, stir in the soy sauce, the ketchup and the honey :)
Here, try a taste test, and adjust the taste to your preference.
Then, continue cooking until the sauce gets to your favourable thickness :)
The more you cook, the thicker it gets! :)


Directions 2: Pork Katsu


Here, let's make the gluten-free pork cutlet :)
I usually start preparing for this while I'm frying the vegetables :)

First of all, crush up the cornflakes into pieces in a plastic bag. 
Prepare 2 plates & a bowl, and place flour on one plate, crumbs on another, and whisked egg in the bowl.
Coat the meat with them in the following order :)
1. Flour!
2. Egg!
3. Crumbs!
Place the coated pork on a oven tray, and bake it for 15 minutes in a pre-heated oven (210℃).
Bon apetit!



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