Tonkatsu Curry Recipe (カツカレー Katsu Curry)

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.

Start by preparing the curry sauce. Add 1 and 1/2 cups low sodium chicken broth, 2 tablespoons soy sauce, 2 tablespoons chuno sauce, 1 tablespoon honey, and 2 teaspoons unsweetened cocoa powder into a bowl and stir until combined.

Grate 3 cloves of garlic and 3 cloves of ginger directly into a frying pan.

Grate 1 medium onion and 1 small carrot into the frying pan as well.

Heat the pan over high heat and bring the mixture to a boil.

Add 1/4 teaspoon baking soda to the boiling mixture and stir it in.

Once most of the water has evaporated, reduce the heat to medium and add 2 tablespoons of vegetable oil to the pan.

Fry the mixture until it forms a golden brown paste, about 3 minutes.

Add 14 grams of Japanese curry powder to the pan and toast it briefly, being careful not to burn it.

Pour the chicken stock mixture into the pan and cook until the sauce thickens, about 12 minutes total for the curry sauce.

While the sauce is cooking, prepare the tonkatsu. Cut 325 grams of boneless pork rib chops into shallow slits spaced about 1/4 inch apart on both sides to tenderize the meat.

Cover the pork with plastic wrap and pound it out until it's about double its original size using a mallet or a heavy object.

Season both sides of the pork with salt and pepper, then dust with 2 tablespoons of flour, shaking off excess flour.

Break 1 egg into a shallow tray and beat it until uniform in color.

Coat the pork in the beaten egg, ensuring no dry spots remain.

Move the pork to a tray with 1 cup of panko breadcrumbs and coat it thoroughly, pressing gently to adhere the breadcrumbs.

Heat 1 inch of oil in a pot to 340 degrees Fahrenheit (170 degrees Celsius).

Fry the tonkatsu one at a time, undisturbed, until the coating is set and starting to brown, about 1.5 minutes.

Flip the tonkatsu and brown the other side for about 2.5 minutes, flipping again if necessary to achieve desired browning.

Once fried for a total of about 5 minutes, remove the tonkatsu and drain on a paper towel-lined rack.

Slice the tonkatsu and serve it over a bed of rice, pouring the curry sauce over half of the cutlet.

Finish with fukujinzuke on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens