Tonkatsu Curry (Japanese Curry with Pork Cutlet)

5 from 10 reviews


  • 2 tbsp canola oil
  • 1 large white onion, chopped
  • 1 medium potato, diced
  • 1 medium carrot, diced
  • 700ml water
  • 24 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


  1. 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.
  2. Make the Tonkatsu: Season the pork tenderloin slices with salt and pepper.
  3. Place the flour, egg, and bread crumbs on separate shallow bowls or plate to get ready for dredging.
  4. 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.
  5. 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.
  6. Heat oil in a deep frypan to 170-180ºC. Depth of oil should be twice the thickness of the meat you’re frying.
  7. 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.
  8. To Serve: Layer a rice on a bottom of a shallow bowl. Put a piece of tonkatsu and scoop a generous amount of curry.
  9. Enjoy!