Katsu Curry

Melt ¼ cup (56 g) of the butter in a large saucepan over medium-high heat. Cook the julienned onions for 30–45 minutes until deeply caramelized, adjusting the heat so they don't burn.

Add the grated apple and tomato paste to the caramelized onions. Cook 3–5 minutes until the apple softens. Then add the curry blocks one by one, stirring until they melt. Pour in the chicken stock along with the soy sauce, honey, and Worcestershire sauce, and simmer until everything is well combined.

Transfer the sauce to a blender and blend on high until completely smooth. With the blender running, drop in the remaining cold butter one tablespoon at a time to emulsify. Strain through a fine mesh sieve and keep warm.

For the katsu, season the chicken or pork with salt and MSG, and refrigerate at least 30 minutes (overnight is better). Set up three stations: flour, beaten eggs with a splash of water, and panko. Dredge each chop in flour, then egg, then panko — pressing the panko in firmly.

Heat 3.5+ quarts of neutral oil to 340 °F in a heavy pot. Fry the cutlets one or two at a time for 4–6 minutes until golden and crispy. Transfer to a cooling rack and season immediately with salt.

Slice and serve over rice with the curry sauce poured around or over.