How to Make Katsu Curry (Tonkatsu Curry Recipe) カツカレー 作り方レシピ

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber and nutrients.

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: store-brand curry powder

Homemade blends can be fresher and tailored to taste.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil is healthier with a higher smoke point.

Chop the whole onion into rough pieces, leaving the root attached.

Cut the half onion into one-inch pieces, making six wedges with three cuts perpendicular to the first cuts.

Trim off the stem end of the eggplant and partially peel it in a striped pattern, then roughly chop it into rolling wedges.

Cut the bell pepper in half, remove the seeds, and chop it into one-inch pieces.

Remove the peel from the apple and soak it in salt water.

Grate the carrot coarsely, and also grate the garlic and ginger.

Take out the curry block from the package and chop it into fine pieces.

Add olive oil to a saucepan and heat it up.

Add the coarsely chopped onion and fry for five minutes at high heat.

Reduce the heat and stir continually to avoid scorching, frying the onion for another 10 minutes until golden brown.

Add the coarsely grated carrot and fry for two or three more minutes.

Add the grated garlic and ginger, stirring until aromatic.

Add curry powder and braise for two or three minutes at low heat.

Add the eggplant and onion, stirring until coated with oil.

Add the canned tomato and water, then crumble the soup stock cube into the mixture.

Strip the dried bay leaf in half and add it to the mixture.

Simmer for about ten minutes at low heat.

Turn off the stove and add the chopped curry block, stirring lightly to dissolve it.

Grate the apple into the saucepan and add the bell pepper, turning the stove back on.

Put the lid on and stir from the bottom to avoid scorching, simmering a couple more minutes at low heat until the bell pepper gets soft.

Crack an egg into a bowl and place half of it into a tray, adding water and mixing well to make a beaten egg.

Prepare the pork loin by sprinkling salt and pepper on both sides, making cuts along the stringy parts.

Coat both sides of the pork with flour and shake off excess flour.

Dip the pork in the beaten egg, then coat with panko breadcrumbs.

Check if the oil is hot enough for deep-frying.

Gently place the pork in the oil and deep-fry for two or three minutes at medium heat, flipping it over to cook the other side for another two or three minutes.

Rotate the pork to brown uniformly, then take it out and place it on kitchen paper to drain.

Cut the tonkatsu into one-inch pieces.

Serve steamed rice on a plate, lining up the tonkatsu on the rice and serving the curry on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens