Katsu Curry

Pat the protein dry with paper towels. Place between plastic wrap and pound to uniform 0.5-inch thickness using a meat mallet. Season both sides with salt and pepper.

Set up three shallow bowls: one with flour, one with beaten eggs, one with panko. Coat protein evenly in flour, shaking off excess, then dip in egg, then coat thoroughly with panko. Press gently so breadcrumbs adhere.

Heat oil in a large skillet over medium-high heat until it reaches 350°F (use a thermometer). Working in batches to avoid crowding, fry breaded protein 3–4 minutes per side until deep golden brown. Transfer to a paper-towel-lined plate.

Pour off all but 2 tbsp oil from the skillet. Add diced onion and carrot; sauté 4 minutes until softened. Add potato, garlic, and ginger; cook 2 minutes, stirring.

Pour in vegetable broth and bring to a boil. Reduce heat to medium-low and simmer 8–10 minutes until potato is fork-tender.

Crumble curry roux into the broth, stirring constantly until fully dissolved and sauce thickens, about 3 minutes. Taste and adjust salt and pepper as needed.

Divide cooked rice among serving bowls. Place one piece of fried protein on top of each portion of rice, then ladle curry sauce and vegetables over and around the protein.

Garnish with sliced green onion and serve immediately while the katsu is still crispy and the curry is hot.