Tonkatsu or Katsu Curry
Tonkatsu or Katsu Curry

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, tonkatsu or katsu curry. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Katsu Curry (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet. It is the ultimate comfort dish when you have a Watch How to Make Baked Tonkatsu. Tender and juicy pork loin wrapped in a crispy golden panko crust, serve with tonkatsu sauce and ground sesame seeds.

Tonkatsu or Katsu Curry is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Tonkatsu or Katsu Curry is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have tonkatsu or katsu curry using 21 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Tonkatsu or Katsu Curry:
  1. Prepare Sushi rice:
  2. Take 2-3 cups rice (use more or less)
  3. Take For the breaded meat:
  4. Get 1 box pork loin (contains about 4-5 pieces) or 2 chicken breasts cut in half longways (to make 4 pieces)
  5. Get Salt & pepper for seasoning
  6. Get 1/2 cup plain flour
  7. Make ready 2 large eggs beaten
  8. Prepare 1 cup panko (Japanese breadcrumbs)
  9. Take 4-5 cups vegetable oil, for cooking the breaded meat
  10. Make ready For the vegetables:
  11. Take 2 carrots, sliced into rounds
  12. Prepare 1 medium onion, chopped into quarter slices
  13. Make ready 6 button mushrooms cut in half
  14. Make ready 1 broccoli florets, sliced in half or use mangetout sliced in half
  15. Get 5 small Maris Piper potatoes, sliced in half
  16. Make ready For the curry sauce:
  17. Prepare 1 tablespoon vegetable oil
  18. Get 5 cups boiled water (from kettle)
  19. Get 1 block Japanese curry sauce (S&B Golden Curry Mix)
  20. Get For garnish:
  21. Prepare 1 tablespoon black or white sesame seeds, sprinkle over rice (optional)

Add the curry paste, then stir until dissolved. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. Katsu-sando (ja:カツサンド), a tonkatsu sandwich, served as an ekiben. Either a pork fillet (ヒレ, hire) or pork loin (ロース, rōsu) cut may be used; the meat is usually salted, peppered, dredged lightly in In addition to being served as a single dish, it is used as a sandwich filling or in combination with curry.

Instructions to make Tonkatsu or Katsu Curry:
  1. Add the rice to the rice cooker. Wash and rinse it a few times until it is no longer cloudy. Cook the rice and leave it there until ready for serving.
  2. Peel and slice carrots into rounds 0.5cm. Peel the onions and cut into quarter slices. Cut the mushrooms and broccoli florets in half. Slice the potatoes into quarters and set the vegetables aside.
  3. Boil about 5 cups of water in a kettle to save time. On medium heat, in a medium sized sauce pan place the carrots and potatoes. Add the hot water enough to cover the vegetables and cook until soft. In a colander drain the vegetables and set the carrots and potatoes aside.
  4. On medium heat, add oil in a wok and let it heat up for about a minute. Place onions in wok and sauté the onions until it becomes translucent, then add the carrots and potatoes and stir. Cook it for about a minute. Now add broccoli or mangetout and mushrooms and then the hot water (from kettle) enough to cover the vegetables. Let it cook for another 2-3 minutes stirring occasionally.
  5. Add the block of the curry sauce (add more or less depending on preference). Let it simmer gently, turning down the heat to low for 10-15 minutes. Stir occasionally from time to time to prevent sauce and vegetables from sticking and burning. Then turn off heat and set aside.
  6. In the meantime as the curry cooks, prepare the pork by pounding each lion piece one by one until 0.5cm thick. Season with salt & pepper (add as much or little as you like).
  7. In two separate baking trays place the flour in one (season with a small amount of pepper & salt - optional) and in the other the panko breadcrumbs. In a bowl gently beat the eggs.
  8. Take a piece of pork lion (I used pork) or chicken breast and fully coat it all over in the flour on both sides. Dip into the egg and let any excess egg drip back into the bowl. Then place the pork in the panko breadcrumbs and cover the meat with it on both sides (including the edges). Place this on a large baking tray. Repeat the steps until all the pork has been used and set aside.
  9. In a wok or large pot add oil for shallow frying the breaded pork. On medium heat let the oil heat up. Drop a piece of panko breadcrumb into the oil. If it sizzles then the oil is ready. Place a piece of breaded meat into the wok. Let one side turn slightly golden brown before turning. Once brown turn over. Turn once more.
  10. When golden brown transfer onto kitchen paper placed on top of a plate or tray to allow the excess oil to drain. Repeat the process until all meat has been used.
  11. Place one breaded pork or chicken piece onto a chopping board. Cut into several slices (place remaining cooked meat in oven, on low temperature to keep warm) or leave whole. On a serving plate, add the rice, place the sliced meat next to it. Then ladle the curry sauce either on the side or on top of meat and rice (add as much or little as you wish). Garnish with sesame seeds (optional).

Make Easy Japanese Instant Pot Katsu Curry (Pressure Cooker Katsu Curry) - Tonkatsu Pork Cutlets. Crispy, tender chops with sweet Japanese curry over rice. Japanese curry speaks love to my heart. I'm sooo hooked on the thick & complex combinations of sweet, savory, and spicy flavors. From the Ubiquitous Tonkatsu (Pork Katsu) and Chicken Katsu to the More Decadent Gyukatsu Tonkatsu, or pork katsu, is the kind that comes to mind for most people when they think of katsu.

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