Katsu curry with pork

Ingredients:

• 1 cup white rice
• 1 tbsp. vegetable oil
• 1 onion, cut into 2 cm pieces.
• 2 carrots, cut into 2cm pieces.
• 450 g turnips, peeled and cut into 2 cm pieces.
• 2 cups lightly salted beef or chicken broth + more as needed
• 110 g Japanese curry mix
• 0.5 cups flour
• 2 large eggs, lightly beaten
• 1.5 cups breadcrumbs
• 4 natural boneless pork cutlets, 1 cm thick, 110-140 g each
• Vegetable oil, for deep-frying

Preparation:

1. Cook the rice according to package directions. Remove from heat and let sit for 5 minutes, then fluff with a fork.
2. Heat the vegetable oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add 2 cups water, carrots, turnips, broth, 3/4 teaspoon salt, and a few grinds of black pepper. Bring to a boil and add the curry mixture; stir until fully incorporated. Reduce heat to medium, cover, and cook, stirring once, until the sauce thickens, about 10 minutes. Stir and add a little broth or water if needed to thin the sauce; season with salt and pepper to taste. Keep warm.
   
   Curry mix:
   The main ingredients are turmeric, coriander, cumin, fenugreek, chili pepper, orange zest, and other spices. Since curry powder's rise to prominence in the kitchen, a milder version has become the basis for Japanese rice dishes.
3. Place the flour, beaten eggs, and breadcrumbs in 3 separate bowls. Season the pork with salt and black pepper. Dredge the pork in the flour, shaking off any excess. Dip in the egg, let the excess drip off, then dredge in breadcrumbsRepeat the same with the remaining pork.
4. Pour 2 inches of vegetable oil into another large saucepan and heat over medium heat until a deep-fry thermometer reads 350°F (175°C). Deep-fry 2 patties until golden brown, about 6 minutes. Transfer to a paper towel-lined plate and lightly season with salt. Fry the remaining 2 patties in the same manner. Let rest for 1-2 minutes.
5. Divide the rice among bowls and pour the warm curry over it. Slice the pork and serve.