Japanese Katsu Curry

1: Prepare the vegetables by chopping onions, potatoes, and carrots.

2: Mince the ginger and garlic.

3: In a pot, sauté onions until translucent.

4: Add potatoes, carrots, ginger, and garlic; cook for a few minutes.

5: Stir in the Japanese Curry roux and beef bouillon.

6: Season with ground ginger, curry powder, salt, and pepper.

7: Simmer until the vegetables are tender.

8: For the Katsu, coat the meat with corn starch, dip in egg, and coat with panko.

9: Fry until golden brown.

10: Serve the Katsu over rice with the curry sauce.