Japanese Curry Rice with Tonkatsu

A comforting and flavorful Japanese classic: Hearty curry served over rice with a crispy pork cutlet (Tonkatsu).

Prep Time

30 minutes

Total Time

1 hour 30 minutes

Calories

985 kcal

Difficulty

Medium

Equipment

4 items

Cost

£5.06/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Snack

Cuisine:

Indian•Japanese

Main Ingredient:

Pork•Rice

Mood:

Comfort Food

Ingredients

Servings

4Boneless Pork Loin Chops(About 1/2 inch thick)

£8.00

1tspSalt(For pork seasoning)

£0.01

0.5tspBlack Pepper(For pork seasoning)

£0.02

0.8cupAll-Purpose Flour(For dredging the pork)

£0.15

2Eggs(Lightly beaten)

£0.60

2cupsPanko Breadcrumbs(Japanese breadcrumbs, for a crispy coating)

£1.20

3cupsVegetable Oil(For deep frying)

£1.50

1boxJapanese Curry Roux Blocks(Golden Curry, Java Curry, or Vermont Curry are good options (usually about 8 servings))

£3.00

1largeOnion(Chopped)

£0.40

2mediumCarrots(Peeled and chopped)

£0.20

2mediumPotatoes(Peeled and cubed)

£0.50

4cupsWater(Or as needed for the curry)

1tbspSoy Sauce(Optional, for added umami)

£0.05

1tbspHoney or Apple Sauce(Optional, to add a touch of sweetness)

£0.10

4cupsCooked Japanese Rice(For serving)

£2.00

To tasteTonkatsu Sauce(For serving)

£2.50

Total Cost

£20.23

£5.06 per serving

Instructions

1.
**Prepare the Tonkatsu (Pork Cutlets):**
2.
1. Pound the pork loin chops to an even thickness (about 1/4 inch) using a meat mallet. This tenderizes the meat and helps it cook evenly. Season both sides with salt and pepper.
3.
2. Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.
4.
3. Dredge each pork chop in the flour, shaking off any excess. Then, dip it in the beaten eggs, making sure it's fully coated. Finally, press the pork chop into the panko breadcrumbs, ensuring a thick and even coating. Repeat with the remaining pork chops.
5.
4. **Fry the Tonkatsu:** Heat vegetable oil in a deep fryer or large skillet to 325-350°F (160-175°C).
6.
5. Carefully lower the breaded pork chops into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 145°F/63°C).
7.
6. Remove the tonkatsu from the oil and place them on a wire rack to drain excess oil. This helps keep them crispy.
8.
**Make the Japanese Curry:**
9.
1. In a large pot or Dutch oven, heat a tablespoon of vegetable oil over medium heat.
10.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
11.
3. Add the chopped carrots and potatoes and cook for another 5-7 minutes, stirring occasionally.
12.
4. Pour in the water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
13.
5. Turn off the heat. Break the Japanese curry roux blocks into smaller pieces and add them to the pot. Stir until the roux is completely dissolved and the curry is smooth. Be patient, this can take a few minutes.
14.
6. Add the soy sauce and honey or apple sauce (optional) for extra flavor. Stir well.
15.
7. Simmer the curry for another 5-10 minutes, stirring occasionally to prevent sticking.
16.
**Assemble and Serve:**
17.
1. Serve the hot cooked rice in bowls.
18.
2. Ladle the Japanese curry over the rice.
19.
3. Slice the tonkatsu into bite-sized pieces and arrange them on top of the curry.
20.
4. Drizzle tonkatsu sauce over the tonkatsu, if desired.
21.
5. Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (550g)

985 kcal / 4121 kJ

Carbs

98g

38% of RDA

Fat

50g

71% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

18 g

20% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

If you don't have a meat mallet, you can use the bottom of a heavy pan to pound the pork chops.

For a richer flavor, brown the pork chops briefly in the pot before adding the vegetables for the curry.

You can add other vegetables to the curry, such as mushrooms, bell peppers, or peas.

Adjust the amount of water in the curry to achieve your desired consistency. If you prefer a thicker curry, use less water. For a thinner curry, use more.

If you like your curry spicier, add a pinch of cayenne pepper or chili flakes to the curry while it simmers.

Cooking Equipment

Large Pot or Dutch Oven

Deep Fryer or Large Skillet

2-3 Shallow Dishes

Rice Cooker (Optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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