Tonkatsu Curry Katsu Curry
Crispy breaded pork cutlets served over a rich, savory Japanese curry sauce and steamed white rice.
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Ingredients
- 4 pieces Pork loin chops, pounded thin
- 1 1/2 cups Panko breadcrumbs
- 1/2 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
Sauté the onions, carrots, and potatoes in a pot with a tablespoon of oil until onions are translucent.
- 2
Add the chicken broth, bring to a boil, then simmer for 15 minutes until vegetables are tender.
- 3
Turn off the heat, add the curry roux blocks, and stir until completely dissolved before simmering on low for 5 more minutes.
- 4
Season the pork chops with salt and pepper, then dredge in flour, dip in beaten eggs, and coat thoroughly with panko.
- 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
Place the fried tonkatsu on a wire rack to drain and rest for 2 minutes before slicing into strips.
- 7
Plate a portion of rice, pour a generous amount of curry sauce over half the rice, and top with the sliced pork.
- 8
Serve immediately while the pork is crispy and the curry is hot.
Nutrition per Serving
840
Calories
38g
Protein
92g
Carbs
36g
Fat
5g
Fiber
7g
Sugar
1150mg
Sodium
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