Classic: Katsu Curry

Start the curry sauce: Melt the butter in a saucepan over medium heat. Add the diced onions and cook, stirring occasionally, for 15-20 minutes until deeply caramelized and golden brown. This long cooking is what gives Japanese curry its signature sweetness.

Add the garlic, ginger, grated carrot, and grated apple. Cook for 2 minutes. Add the curry powder, garam masala, and turmeric, stirring for 1 minute until fragrant.

Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute to form a roux. Gradually pour in the chicken stock while whisking to prevent lumps.

Add the soy sauce, honey, ketchup, and Worcestershire sauce. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until thickened to a gravy-like consistency. Strain through a sieve for a smooth sauce, pressing the solids, or leave chunky if preferred.

While the curry simmers, prepare the katsu: Season the pork or chicken with salt and pepper. Set up a breading station — flour in one dish, beaten eggs in another, panko in a third.

Dredge each cutlet in flour, shaking off the excess. Dip in egg, letting the excess drip off, then press firmly into the panko, coating both sides thoroughly.

Pour 1 inch of vegetable oil into a heavy skillet or Dutch oven. Heat to 340°F. Fry the cutlets one or two at a time for 3-4 minutes per side until deep golden brown and cooked through (internal temperature 145°F for pork, 165°F for chicken). Drain on a wire rack.

Let the cutlets rest for 2 minutes, then slice crosswise into strips. Serve on a plate with steamed rice, pour the curry sauce over the rice (and partly over the katsu), and garnish with pickled ginger.