How To Make Katsu Curry (Recipe) | Tonkatsu Pork Cutlet Curry | Homemade Japanese Curry Roux

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber, while regular breadcrumbs are often less expensive.

firm tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh is higher in protein, while silken tofu is usually cheaper.

curry powder

🥗Healthier: homemade curry spice mix

💰Cheaper: cumin and turmeric

Homemade mixes can reduce costs and allow for customization.

coconut milk

🥗Healthier: coconut cream

💰Cheaper: almond milk

Almond milk is lower in calories, while coconut cream is richer.

Make shallow cuts on both sides of the pork loin.

Stretch the meat thinly with a hammer.

Rub curry powder, salt and pepper on both sides of the meat.

Return the pork to its original size.

Coat the pork with flour, egg, and breadcrumbs, in that order.

Heat oil in a frying pan over medium heat.

Deep fry the meat at 170-180 degrees until golden brown on both sides.

Drain off the oil well, remove and cut into bite-size pieces.

Cut onion, carrot and potato into small pieces. Peel and grate the apple.

Heat a small saucepan over medium heat and add butter and onion. Stir occasionally until onions are cooked.

Reduce heat to low and add minced garlic and canola oil. Stir gently.

Reduce heat to medium and add carrots and potatoes. Cook well until tender.

Add grated apple and water and bring to a boil over high heat.

After removing the scum, turn off the heat. Then add curry roux and dissolve well.

Place over medium heat again, add consommé and Worcestershire sauce. Bring to a boil, stir gently and turn off the heat.

Place the rice in a bowl and pour the curry over the rice. Finally, top with pork cutlet.

Cooking Techniques

Spice Level:

Allergens