JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY
Here's what you need: white rice, boneless pork chops, salt, pepper, shiso leaves, mozzarella cheese, flour, eggs, panko breadcrumbs, oil, oil, onion, medium potatoes, medium carrot, water, japanese curry paste
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season the pork chops on both sides with salt and pepper.
- Cut a large slit through the side of the pork chops.
- Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
- Repeat with the remaining pork chops.
- Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
- Repeat with the other pork chops.
- Heat oil over medium-high heat until about 360°F (185˚C).
- Fry the pork chops one at a time until golden brown, then drain on a paper towel.
- Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
- Lower the heat and simmer for about 10 minutes.
- Add the curry paste, then stir until dissolved.
- Cook for another 10 minutes on low heat, then set aside.
- Slice the pork cutlets into ½-inch (1-cm) slices.
- To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
- Enjoy!
Nutrition Facts : Calories 1451 calories, Carbohydrate 155 grams, Fat 59 grams, Fiber 5 grams, Protein 71 grams, Sugar 9 grams
TONKATSU CURRY
Make and share this Tonkatsu Curry recipe from Food.com.
Provided by jadiseshafrost
Categories Curries
Time 50m
Yield 4 Pieces, 4 serving(s)
Number Of Ingredients 9
Steps:
- Pork Cutlet:.
- Soak pork chops in milk.
- Peel and chop carrots and onions.
- Sprinkle pork with salt and pepper.
- Coat Pork Chops with breadcrumbs.
- Fry on both sides in oil until cooked through.
- Set Pork chops aside.
- Curry Sauce:.
- Sautee onions and carrots until cooked.
- Add 1 cup of water and Golden Curry.
- Cover and bring to a boil, stirring frequently.
- If sauce is too thick, add more water.
- Reduce heat.
- Spoon the curry mix over the pork cutlets.
- Serve with over rice.
Nutrition Facts : Calories 507.2, Fat 28.3, SaturatedFat 8, Cholesterol 83.6, Sodium 639.2, Carbohydrate 33.5, Fiber 3.9, Sugar 6.7, Protein 29.2
KATSU CURRY RAMEN
Provided by Food Network
Time P1DT3h15m
Yield 4 servings
Number Of Ingredients 28
Steps:
- For the pork broth: Place the pork feet and bones and chicken bones into a large stock pot and cover with cold water. Put on the lid and bring the pot to a boil. After 10 minutes, turn off the burner and strain the bones. Wash the bones under cold water to remove all the scum. Add the cleaned bones back into a clean stock pot, add water and bring to a boil.
- Char the garlic, ginger, leek and onion in a skillet until they are almost burnt. Set aside. Place the bonito flakes, dried anchovy and kombu in a spice pack and securely tie the end. Put the ground mushroom into a separate spice pack and securely tie the end.
- Place the charred vegetables, and both spice packs into the pot with the bones. Bring the pot to a boil and boil for 6 hours. Remove the dried anchovy spice pack from the pot. Boil for another 12 hours, then add the salt, sugar and fish powder. Let the broth simmer on low heat for another 6 hours.
- To create the curry broth, take 64 ounces (2 quarts) of pork broth and add the curry bouillon. Bring to a boil and whisk the broth.
- For the pork katsu: Heat the oil in a heavy-bottomed pot to 350 degrees F.
- Tenderize the pork loin using the flat end of a meat mallet and season with salt. Beat the egg and 1 tablespoon water to create an egg wash. Take the pork loin and dredge it in the flour, then the egg wash, then the bread crumbs. Fry the pork loin until golden brown, for 4 to 5 minutes. Remove and let rest for 1 to 2 minutes before cutting.
- For the ramen bowl: Saute the corn and carrots in a pan with a little oil and set aside. Then saute the cabbage with a little oil.
- Bring a pot of water to a boil. Drop the fresh ramen into the boiling water. Cook for 90 seconds, or to your desired firmness, then drain.
- Pour the hot curry broth into 4 bowls and add the cooked ramen. Top with the cabbage and place the fried pork katsu on top. Add the corn and carrot and finish with the chopped green onions.
KATSU CURRY
It is Japan's chili, its bacon cheeseburger, its meatloaf and gravy all in one, a hangover-killing man meal found in bars and restaurants up and down the country narrow, never as good as Mom's. It is katsu curry: a thick, fragrant, porky roux glopped across delicate short-grain rice and topped - gilded, really - with a deep-fried pork cutlet, served beside a tangle of shredded cabbage. It's great.
Provided by Sam Sifton
Categories main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Make the sauce: Melt the butter in a large saucepan over medium-high heat. Add the ground pork and season generously with salt and pepper. Cook, stirring occasionally, until the meat has browned and the moisture has evaporated. Mix in the flour and curry powder, turn the heat to low and cook for 5 minutes, stirring occasionally, to make a porky roux.
- Meanwhile, in a food processor, pulse together the onion, garlic, apple, mango, ginger, carrot, tomato paste and Worcestershire sauce until a grainy purée forms. Transfer the purée to the pork and mix until combined. The sauce should be very thick.
- Stir in the chicken broth and cook, partly covered, over low heat for about an hour, stirring occasionally. If needed, add a bit more stock to loosen the sauce.
- Prepare the pork: Heat 1 inch of oil in a frying pan and set a candy thermometer in the oil. Place the eggs in a wide shallow bowl and the panko in another. When the oil temperature reaches 320 degrees, season the pork chops all over with salt and pepper. Cover them, one by one, in the egg and then in the panko, and fry in batches in the hot oil until browned, for about 4 minutes per side. Transfer to a paper-towel-lined plate and let drain for 5 minutes. Slice the pork chops against the grain. Serve the curry sauce over cooked Japanese rice. Top with the sliced pork and serve with a small handful of sliced cabbage. If you choose, drizzle the cutlet with a little tonkatsu sauce.
KATSU CURRY
Make our easy katsu curry with options to adapt the recipe for vegetarian, vegan and gluten-free diets. You'll need chicken or tofu depending on your preference
Provided by Cassie Best
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 17
Steps:
- First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
- Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken or tofu into the flour mixture (if cooking for both vegans and meat eaters, make sure you dip the tofu first to avoid mixing it with meat). Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.
- When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.
- Heat the oil in a frying pan and cook the chicken or tofu for 4-5 mins on each side until golden and cooked through. Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges.
Nutrition Facts : Calories 743 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 1.4 milligram of sodium
More about "tonkatsu curry recipes"
TONKATSU (CRISPY FRIED PORK CUTLET) WITH SPICY CURRY SAUCE
From kitchensanctuary.com
4.6/5 (8)Calories 518 per servingCategory Dinner
- Place the eggs in a shallow bowl, the flour, salt and pepper in a second bowl (mix it together) and the panko breadcrumbs in a third bowl.
- Coat one of the pork steaks in the flour, then dip in the egg and finally coat in the breadcrumbs. Place on a plate and repeat with the other pork steaks.
- Heat the oil in a large frying pan and fry the pork steaks on a medium heat for 2-4 minutes on each side until golden brown.
TONKATSU RECIPE WITH CURRY SAUCE | GOURMET TRAVELLER
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Cuisine JapaneseAuthor Lisa FeatherbyServings 4Category Main
- For curry sauce, heat oil in a saucepan over medium-high heat, add ginger and garlic, and sauté until fragrant (1-2 minutes). Add curry powder, stir until fragrant, then add flour and stir until dark golden (1-2 minutes). Slowly whisk in stock, soy sauce, juice and honey, and simmer, whisking occasionally, until thick (4-6 minutes).
- Preheat oven to 100°C. Dust pork with flour, shaking off excess, then dip in egg and coat with crumbs, shaking off excess. Heat 2cm oil in a large frying pan over medium-high heat until shimmering, then fry pork until golden (2-3 minutes each side). Transfer to oven until cooked medium (2 minutes). Slice pork thickly.
- Spoon some curry sauce onto plates, top with pork and serve with rice, cabbage and remaining curry sauce.
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