For this recipe I have combined 3 of our family favourite such as Omelette Rice, Japanese Curry and Deep-fried Pork Cutlet into one dish and we just simply love this dish even though we are having it second time for this week.
OMURICE AND PORK CUTLET WITH JAPANESE CURRY
I know there are many mothers out there sharing the same thoughts as me during this stressful exam month but I believe we would get it through and enjoy the sweet moments with our kid(s) no matter how good or bad they scored for the exam. After all family support and love are also one of the greatest secret to score well too.
(Serves: 2-3 | Preparation: 10 minutes | Cooking: 25 - 30 minutes)
Ingredients:
- 2 Servings Of Cooked Rice
- 2 Pieces of Butterfly Pork Cutlets
- 1/2 Cup of Breadcrumbs
- Oil For Deep-frying
Japanese Curry- 3 Medium Potato, cut into 1" cubes
- 1 Medium Carrot, cut into 1.5 cm chunks
- 1 Medium Onion, diced
- 100g Of Pumpkin, cut into 1.5 cm chunks
- Half Chicken Breast Meat (optional), cut into chunks
- 1/2 Tablespoon of Cooking Oil
- 700ml Boiling Water
- 3 - 4 Cubes of Japanese Curry Sauce Mix
Omelette Skin- 2 Eggs (55g each)
- 2 Tablespoons of Fresh Milk
Method:-
For Japanese Curry:-
1. Saute diced onion with 1/2 tablespoon of cooking oil till soft and fragrance.
2. Stir in chicken breast (lightly marinated with 1/2 teaspoon each of light soya sauce, cooking wine, cornflour and dash of ground pepper) add cook for 30 seconds before adding in carrot and potato.
3. Give the mixture a quick toss, pour in 700ml of boiling water and bring it to boil. Lower the heat and simmer the mixture for about 7 minutes, add pumpkin and continue to cook for another 5 - 7 minutes until all the vegetables are cook to your preference.
4. Remove the pot from heat. Slowly stir in 3 - 4 cubes of Japanese Curry Sauce Mix till dissolved.
Tip:
~ I would advise you to taste the curry after adding the 3rd cubes and decide whether would you still like to add in either half/whole of the 4th curry cubes to suit your preference.
~ I use 2 curry cubes each from the above sauce mix so that the curry will taste better with the sweet and hot mixture, but you could also use just 1 type instead of two.
My boy loves this type of deep-fried pork cutlets which could be purchased from any of those Hainanese Scissor Cut Mixed Vegetables Rice Stalls in Singapore which cost around S$1.00 - S$2.00 each depending on it's size. For this quick recipe, I marinate the pork cutlet with egg and cornflour together with other seasonings and coat with a layer of dried bread crumbs before deep-frying it till golden brown.
You can find the recipe on how to make this deep-fried pork cutlet as well as how to use it to create dishes such as Hainanese Pork Chop Rice and Pork Katsudon at this post here.
For Omelette Skin:-
1. Lightly beat 1 egg with 1 tablespoon of milk till combined. Pour mixture into preheated grease pan and tilt the pan to coat the base. Cook until eggs are almost set but still a little runny in the middle (refer to the photo label no. 4 above).
2. Remove the pan from heat spoon about 1 serving of cooked rice (1/2 cup) on the omelette (refer to the photo label no. 5 above). With a spatula, flip one side of the egg omelette over the rice mixture
3. Slide the wrapped omelette rice to the edge of the pan and flip the pan against the plate for the omelette to land upside down on the plate.
4. Shape the omelette rice using kitchen paper towel and repeat steps with remaining portion of the rice and egg.
Depending on your preference, you could served the curry together with the omurice rice and pork cutlets or serve them in separate plates. For me, I love everything to be on the same plate and with decent amount of curry sauce to go with it. What about you?
Lastly, have a great weekend and hope you enjoy making this quick and easy Omurice with Japanese Curry for your family and loved ones too.
