Hot & Hearty Japanese Curry with Rice & Tonkatsu

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is lower in fat, while pork shoulder is often cheaper.

curry roux

🥗Healthier: homemade curry spice blend

💰Cheaper: instant curry mix

Homemade blends can be healthier and customizable.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat adds fiber, while regular is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a protein-rich alternative, while brown rice is often cheaper than white.

Add 1 cup of Japanese sticky rice into the rice cooker.

Add 1.5 cups of water to the rice cooker and close the lid securely.

Set the rice cooker to cook.

Slice the onion in half, then into thirds to form uniform cubes.

Cut the Yukon potatoes in half, then quarter them into bite-sized cubes.

Wash and peel the carrots, then slice them into about 1/4 inch thickness.

Remove the thinly sliced ribeye steak from the packet and cut it into bite-sized pieces.

In a medium-sized pot, add 2 tablespoons of oil and turn the heat to medium-high.

Once the oil starts to ripple, add in the beef and toss in the onions, stirring together.

Add in the potatoes and carrots.

Pour in 2 cups of water and turn the temperature to high until it comes to a complete boil.

Remove any scum that rises to the surface with a fine mesh strainer.

Cover the pot and lower the temperature after boiling.

Break apart the curry cubes and add in the entire packet to the pot, then turn off the heat and stir until dissolved.

Once dissolved, turn the heat back on to medium and continue to cook for another 5 minutes.

Mold the cooked rice in a small bowl and tip it onto a plate.

Ladle the beef curry next to the rice and place the pork katsu cutlets in the center on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens