6 Comments

Tonkatsu Curry

I’ve just realised that I’ve never posted any Japanese recipes on this blog despite it being one of my favourite cuisines. Since this is the first time, I might as well start with my favourite dish.

When I was a student in Melbourne I’d have a Katsudon or Katsu Curry Don almost every couple of weeks. It’s relatively cheap and I can never resist the allure of crispy deep fried pork cutlet. Having this dish always brings back memories. Nowadays in Japanese restaurants, I still order this sometimes but nothing beats the homemade version. Although it’s a deep fried dish, it shouldn’t feel greasy at all if you drain the oil away properly. This is relatively cheap to make at home and doesn’t take long at all.

Tonkatsu Curry

Japanese curry (serves 2)

2 medium-sized potatoes, roughly chopped
1 carrot, roughly chopped
1 onion, finely chopped
6 or 7 button mushrooms, sliced.
1 apple, skin peeled and cored (optional)
1 tablespoon of curry powder
Enough vegetable curry roux cubes (I’ve used S&B so two cubes for 2 serves)

(Optional: cayenne pepper or chili powder if you want to amp the heat up, as the curry cubes are usually not hot at all. I added about 1 teaspoon)

Other vegetables you can use: Celery, Capsicums, Eggplants, Zucchini etc.

Heat oil or butter in a pan. First fry the onion until slightly brown, approximately 3 minutes. Add the rest of the vegetables and curry powder to fry for 1 minute or 2. Stir until everything’s mixed. Add enough water to cover. Simmer for about 10 minutes.

Turn the heat to low and add the curry cubes. Grate the apple into the mixture. Slowly stir to combine. Continue to cook for another 5 minutes or until vegetables are tender.

Tonkatsu (serves 2)

2 slices of 1.2cm thick Pork Loin Steak ( 1/2 inch thick)
1/4 cup All Purpose Flour
1/2 egg, beaten
1/4 cup Panko Bread Crumbs
Vegetable Oil
A pinch of Salt
A pinch of Pepper

Pound the pork loins to tenderise the meat. Season with salt and pepper on both sides. Coat both size with flour, then shake off excess flour. Dip in beaten egg and coat with Panko bread crumbs, turning the meat a few times to ensure all surfaces are coated well.

Heat oil in a frying pan (about 1cm high), test it with a piece of bread crumbs. Once the oil is hot enough, gentle place the pork loins in the pan. Fry until golden brown (should be about 2-3 minutes each side). Remove from oil and place on absorbent paper to drain. Cut into 1 inch pieces.

I’ve plated the rice separately to the Tonkatsu curry because this was for sharing. You could certainly plate it individually like in the restaurant too. Being the klutz I am I’ve forgotten to include a picture of rice. Oh well, I’m sure you know what a bowl of rice look like. :P

Enjoy this with a few side dishes and you have yourself a very comforting home-cooked meal even the kids will like!

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6 comments on “Tonkatsu Curry

  1. Japanese curry and tonkatsu is a great combo :)

  2. You make it all look so simple. But it always amazes.

  3. This meal would be so popular with my kids, they love curry and pork chop, how wonderful it is to cook them this way, thank you for the recipe :)

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