Tonkatsu Curry (Japanese Curry with Pork Cutlet)
Ingredients
Scale
- 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
Instructions
- 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.
- Enjoy!