Japanese · Lunch
Japanese Curry Bread Sandwich
A Japanese sandwich built from panko-crusted, deep-fried pork curry filling tucked between two slices of soft white bread. The pork simmers with onion, carrot and potato in a thickened curry roux flavoured with garam masala, then gets breaded and fried before being sliced and pressed into the bread with shredded cabbage.
$5
25 minsPrep
25 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
696Calories
28.6gProtein
35.5gFat
61.4gCarbs
9.6gSugar
6gFiber
1173mgSodium
173mgChol
10.4gSat Fat
745mgPotassium
113mgCalcium
4.2mgIron
1mcgVitamin B12
13mgVitamin C
high-fiber
rich-umami
hidden-gems
Instructions
1
Prep
Cut the pork shoulder into small cubes. Dice the carrot and potato into pieces roughly the same size so everything cooks evenly. Slice the onion thinly and shred the cabbage finely.
2
Sweat
Melt the butter in a small saucepan over medium heat and sweat the onion for 3 minutes until soft and translucent.
3
Simmer
Add the pork, carrot, potato and chicken stock; bring to a simmer over medium heat and cook covered for 15 minutes until the potato is fork-tender and the pork is cooked through.
4
Bloom
Stir the curry powder and garam masala into the pan; cook over medium-low heat for 1 minute until the raw spice smell fades.
5
Thicken
Whisk the flour into a splash of hot liquid, stir it back into the pan along with the ketchup and soy sauce, and simmer over low heat for 3 minutes until thickened.
6
Chill
Spread the curry filling on a plate and refrigerate for 15 minutes until firm enough to shape.
7
Form
Divide the chilled curry filling into two portions and press each into a flat oval patty about the size of a bread slice.
8
Bread
Coat each patty in dredging flour, dip in beaten egg, then press into panko breadcrumbs until fully coated on all sides.
9
Fry
Pan-fry the patties in vegetable oil over medium heat for 2 minutes per side until deep golden brown and crisp.
10
Plate
Layer the cabbage and both fried curry patties between the two slices of white bread, press down gently, slice in half and plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g pork shoulder
- 11 onion
- 1/2 cup70g carrot
- 2/3 cup110g potato
- 1 1/3 cup320ml chicken stock
- 2 tsp2 tsp curry powder
- 1 tsp1 tsp garam masala
- 2 tsp2 tsp all-purpose flour, for the roux
- 2 tsp2 tsp butter
- 4 slices4 slices white bread
- 1/2 cup50g cabbage
- 4 tbsp4 tbsp all-purpose flour, for dredging
- 22 small eggs, beaten
- 2/3 cup70g panko breadcrumbs
- 4 tbsp56g vegetable oil, for pan-frying
- 2 tsp2 tsp ketchup
- 1 tsp1 tsp soy sauce
- a pinch of salt
