Crispy and juicy pork katsu topped over hot steamed rice and drizzled with creamy Japanese curry sauce…
I’m sure you noticed I haven’t done much cooking lately. We’ve been so swamped with work and life that I prefer to just eat out most of the time or cook 10-minute dishes. I also felt uninspired. But last week, I felt a tinge on inspiration and one of our meal highlights was this Tonkatsu Curry.
It’s a pretty easy dish to cook but it’s not one of the “regular” dishes at home — meaning not included in the usual menu rotation.
The last time we had Katsu Curry was when we watched The Incredibles 2 at Uptown Parade. peanutbutter♥ and I had Katsu Curry at Coco Ichibanya and Ykaie had pizza and (was it) Spinach roll (?) at Sbarro. (I know! carbs on carbs on carbs!) Ykaie later regretted her decision of ordering pizza and not curry when she tried it and liked it.
So when I did the grocery the week before and saw this Kokumaru Curry Roux, I made sure I grabbed one so I can make Katsu Curry at home. It’s not my first time to use boxed Japanese curry roux, my first time to try this was when I made this Beef Curry using S&B Golden Curry Mix. At that time, I wasn’t used to a strong curry taste.. pretty much different to how I want my curry these days — strong, rich, and creamy.
Japanese Curry is a lot different from other kind of curries like Indian and Thai but it is the same in the sense that the blend of spices and the flavor seem addictive. It’s either that or we’re just a curry-loving family.
I made pork katsu this time but I promise to make a chicken version next… This has just been added to Ykaie’s favorites and she had this for lunch and dinner on the same day.
Leftovers, of course, was baon the next day.
How’s monday treating you so far and what’s your favorite curry?Print
Tonkatsu Curry (Japanese Curry with Pork Cutlet)
- 2 tbsp canola oil
- 1 large white onion, chopped
- 1 medium potato, diced
- 1 medium carrot, diced
- 700ml water
- 2–4 cubes of Kokumaru Curry Roux (depending on how strong you want the curry taste)
- steamed rice for serving
for the tonkatsu
- 500g pork tenderloin, sliced
- salt and pepper
- 2 tbsp flour
- 1 egg beaten
- 1 cup japanese bread crumbs
- canola oil for frying
- Cook The Curry: Heat oil in a pot and sauté the onion until it becomes translucent. Add the potatoes and carrots and continue sautéing until vegetables cooks. Pour the water and bring it to a boil. Add the Kokumaru Curry Roux cubes and stir to dissolve. Simmer for 15 minutes until the vegetables becomes fully cooked. Turn off heat and cook the tonkatsu.
- Make the Tonkatsu: Season the pork tenderloin slices with salt and pepper.
- Place the flour, egg, and bread crumbs on separate shallow bowls or plate to get ready for dredging.
- Working one pork slice at a time, coat a slice of pork with flour. Shake off excess flour, then place it in the egg to coat all over. Allow excess egg to drip, then transfer to the breadcrumbs.
- Cover the entire pork slice with breadcrumbs, making sure that a good layer of breadcrumbs is stuck on both sides. Repeat for the rest of the pork slices.
- Heat oil in a deep frypan to 170-180ºC. Depth of oil should be twice the thickness of the meat you’re frying.
- Fry each breaded pork slice for 5-7 minutes. Frying time would depend on the thickness of your pork. Each should be golden brown when cooked. Remove cooked tonkatsu and transfer on a paper lined plate.
- To Serve: Layer a rice on a bottom of a shallow bowl. Put a piece of tonkatsu and scoop a generous amount of curry.
♥ If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!