Curry paste
Ingredients: 1/2 onion, 2 cloves of garlic, 1 tbsp cream, 1 tsp sugar, 20 g curry powder.
Directions: 1. Chop the onion and garlic and set aside.
2. Melt the cream over low heat, sauté the onion and garlic, add curry powder and stir-fry until fragrant.
3. Add sugar and stir-fry, bring to a boil and cook for about 2 minutes to turn off the heat.
Tips: You can prepare two different origins of curry powder to prepare, India's curry powder color is darker, the aroma is heavier, Taiwan's homemade curry powder color is yellow. Curry paste made with two types of curry powder tastes better and has a more beautiful color. However, when stir-frying, pay attention to the heat, because the curry powder is easy to burn, so fry until the aroma is emitted. The tonkatsu is a delicious plus tonkatsu drizzled with curry sauce!
Meat sauce
Ingredients: 250 g minced meat, 20 g shallot puff pastry, 4 tbsp soy sauce, 1 tbsp rock sugar, 200 ml of water, coarse black peppercorns to taste.
Method: 1. Start the oil pan, turn on the medium heat and add the meat filling and fry until the meat filling oil has been forced out, add the shallot crisp.
2. Continue to fry until the crispy aroma of the shallots emanates, then add soy sauce, rock sugar and coarse black peppercorns over medium heat, and fry until the sugar melts and the black pepper has a fragrance.
3. Finally add water and cook over low heat for about 20 minutes.
Tips: The fat and lean ratio of meat filling can be selected 7:3, so that it will be more delicious to fry! In addition, when the final low heat is boiled, pay special attention to the amount of water, if the water is too small, you should reheat the water according to the situation, until the color of the meat cheek becomes darker.