Tonkatsu Curry Katsu Curry

Ingredients

• 4 pieces Pork loin chops, pounded thin
• 1.5 cups Panko breadcrumbs
• 0.5 cup All-purpose flour
• 2 large Eggs, beaten
• 4 ounces Japanese curry roux blocks
• 1 medium Yellow onion, diced
• 1 large Carrot, sliced into rounds
• 1 medium Potato, peeled and cubed
• 3 cups Chicken broth or water
• 2 cups Vegetable oil for frying
• 4 cups Steamed Japanese short-grain rice

Instructions

1. 1

   Sauté the onions, carrots, and potatoes in a pot with a tablespoon of oil until onions are translucent.

2. 2

   Add the chicken broth, bring to a boil, then simmer for 15 minutes until vegetables are tender.

3. 3

   Turn off the heat, add the curry roux blocks, and stir until completely dissolved before simmering on low for 5 more minutes.

4. 4

   Season the pork chops with salt and pepper, then dredge in flour, dip in beaten eggs, and coat thoroughly with panko.

5. 5

   Heat frying oil to 350°F (175°C) in a deep pan and fry the pork for 3-4 minutes per side until golden brown.

6. 6

   Place the fried tonkatsu on a wire rack to drain and rest for 2 minutes before slicing into strips.

7. 7

   Plate a portion of rice, pour a generous amount of curry sauce over half the rice, and top with the sliced pork.

8. 8

   Serve immediately while the pork is crispy and the curry is hot.