Katsu curry (Katsu karē)

1. Rinse the rice three times in cold water, soak for 30 minutes, then bring to the boil covered with the 480 ml of water and simmer on low for 12 minutes; let it rest covered for 10 minutes.

2. For the curry, dice the onion, carrot and potatoes small, fry in the butter for 10 minutes, then sprinkle over the flour and curry powder and stir for 1 minute.

3. Pour in the water, add the soy sauce and simmer for 20-25 minutes until the vegetables are tender and the sauce is thick.

4. Cut the pork loin into four 2 cm slices, season with salt and pepper, then coat in flour, beaten egg and panko.

5. Heat the oil to 170 °C, fry the cutlets for 3-4 minutes per side until golden, rest on a rack for 3 minutes, then slice into strips.

6. Mound rice on each plate, pour the curry beside it and lay the crisp pork strips on top.

Tip: It was born in Tokyo's Ginza district when a baseball player asked for both on one plate. Pour the curry beside the cutlet rather than over it, so the crust stays crisp.