Tonkatsu Curry Recipes

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JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY



Japanese Pork Cutlet (Tonkatsu) With Curry Recipe by Tasty image

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

4 cups white rice, cooked
4 boneless pork chops
salt, to taste
pepper, to taste
4 shiso leaves
4 slices mozzarella cheese
½ cup flour
3 eggs
3 cups panko breadcrumbs
oil, for frying
1 tablespoon oil
½ onion, sliced
2 medium potatoes, cubed
1 medium carrot, diced
3 cups water
⅓ cup japanese curry paste

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

KATSU CURRY



Katsu curry image

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

4 tbsp rapeseed oil or vegetable oil
2 x 200g pouches cooked rice (we used brown basmati)
½ large cucumber, peeled into ribbons
handful mint leaves or coriander leaves, or both
lime wedges, to serve
1 tbsp rapeseed oil or vegetable oil
2 onions, chopped
2 large carrots, chopped, plus 1 peeled into ribbons
2 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated or finely chopped
1 tbsp curry powder, mild or medium depending on your spice tolerance
½ tsp ground turmeric
400ml can coconut milk
2 tsp maple syrup (or use honey if not cooking for vegans)
1 tbsp cornflour
8 chicken mini fillets, or a 280-300g block firm tofu, or half and half
200g breadcrumbs (gluten-free if necessary)

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

TONKATSU



Tonkatsu image

These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts.

Provided by AMYSMEANS

Categories     World Cuisine Recipes     Asian     Japanese

Time 40m

Yield 4

Number Of Ingredients 6

4 (4 ounce) boneless pork chops
salt and ground black pepper to taste
2 cups oil for frying, or as needed
¼ cup all-purpose flour
1 egg, beaten
¾ cup panko (Japanese-style bread crumbs)

Steps:

  • Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and pepper to taste.
  • Pour oil into a skillet about 1/2 inch (1.25 cm) deep. Heat the oil over medium-high heat to 375 degrees F (190 degrees C).
  • Place the flour, egg, and panko crumbs in separate bowls. Coat each cutlet in flour, then egg, and finally in bread crumbs. Tap off any loose crumbs.
  • Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 20.1 g, Cholesterol 76.9 mg, Fat 17.4 g, Fiber 0.2 g, Protein 17.4 g, SaturatedFat 3.5 g, Sodium 136.2 mg, Sugar 0.1 g

PORK KATSU CURRY



Pork Katsu Curry image

With the convenience of store-bought Japanese curry roux block, you can have a rich, comforting, savory weeknight curry in less than 20 minutes. The curry roux block helps put together this meal very quickly as there is no fuss from measuring and adjusting spices. Instead, you can rely on the blocks to yield a gravy-like curry sauce that looks like its been cooking for hours! Enjoy this curry over a bed of rice or plain udon or ramen noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup white rice
1 tablespoon vegetable oil, plus more for frying
1 onion, cut into 3/4-inch pieces
2 carrots, cut into 3/4-inch pieces
1 pound turnips, peeled and cut into 3/4-inch pieces
2 cups low-sodium beef or chicken broth, plus more if needed
Kosher salt and freshly ground pepper
4 ounces Japanese curry mix
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups panko
4 1/2-inch-thick boneless pork loin chops (4 to 5 ounces each)

Steps:

  • Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
  • Heat the vegetable oil in a large heavy pot over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add 2 cups water, the carrots, turnips, broth, 3/4 teaspoon salt and
  • a few grinds of pepper. Bring to a boil and add the curry mix; stir until combined. Reduce the heat to medium, cover and cook, stirring halfway through, until the sauce is thickened, about 10 minutes. Stir and add a little extra broth or water to thin, if needed; season with salt and pepper. Keep warm.
  • Put the flour, beaten eggs and panko in 3 shallow dishes. Season the pork with salt and pepper. Coat a pork chop in the flour, shaking off the excess. Dip in the egg, letting the excess drip off, then coat with the panko. Repeat with the remaining pork.
  • Fill another large pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 ̊ F. Deep-fry 2 pork chops until golden, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Repeat with the remaining 2 chops. Let rest 1 to 2 minutes.
  • Divide the rice among bowls and ladle in the warm curry. Slice the pork and serve on top.

Nutrition Facts : Calories 940, Fat 38 grams, SaturatedFat 12 grams, Cholesterol 170 milligrams, Sodium 1577 milligrams, Carbohydrate 102 grams, Fiber 6 grams, Protein 43 grams, Sugar 10 grams

TONKATSU CURRY



Tonkatsu Curry image

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

3 1/2 ounces curry sauce (1 package of Golden Curry Sauce Mix)
1 large yellow onion
5 carrots
1 cup breadcrumbs (or panko)
1 cup milk
4 pork chops
3 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon pepper

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



Katsu Curry image

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

3 tablespoons butter
1 pound ground pork
Salt and freshly ground black pepper
3 tablespoons flour
3 tablespoons curry powder, preferably S&B (see note)
1 onion, peeled and quartered
3 garlic cloves, peeled
1 green apple, peeled, cored and quartered
1 mango, peeled, cored and quartered
1 2-inch piece ginger, peeled and cut into coins
1 large carrot, peeled and cut into coins
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup low-sodium chicken broth, plus more as needed
Peanut or canola oil
3 eggs, beaten
1 cup panko bread crumbs
6 thin, center-cut boneless pork chops, lightly pounded
Salt and freshly ground black pepper
Cooked short-grain Japanese rice
Raw cabbage, thinly sliced
Tonkatsu sauce (optional, see note).

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.

CHICKEN KATSU CURRY



Chicken Katsu Curry image

Curry was introduced to Japan by the British more than a century ago, and has become a favorite dish to make at home. This recipe combines a rich curry sauce with a crispy, fried chicken cutlet. Perfect to serve with steamed Japanese rice and radish pickles. Serve with steamed Japanese rice, red and yellow daikon pickles, tonkatsu sauce, soft-boiled eggs, and Japanese 7-spice seasoning.

Provided by Dav3d

Time 1h25m

Yield 4

Number Of Ingredients 17

1 tablespoon oil
2 medium onions, chopped
3 medium potatoes, chopped
2 medium carrots, chopped
3 ½ cups water, or as needed
1 (3.5 ounce) container curry sauce mix (such as S&B® Golden Curry®)
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 tablespoon apricot jam
1 tablespoon soy sauce
1 teaspoon curry powder
4 (5 ounce) skinless, boneless chicken breast halves
kosher salt and ground black pepper to taste
¼ cup all-purpose flour
1 large egg, beaten, or as needed
1 cup panko bread crumbs
½ cup peanut oil for frying, or as needed

Steps:

  • Heat oil in a pot over medium-high heat. Add onions to the hot oil and fry until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
  • Remove from the heat and add curry sauce mix; stir well until all pieces are dissolved. If you'd like to add seasonings, add ketchup, Worcestershire, jam, and soy sauce. Simmer for 10 to 15 minutes, or longer if you'd like it thicker.
  • While the curry is infusing, flatten the chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper. Drench in flour, then egg, and then coat generously with panko bread crumbs.
  • Heat oil in a separate saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into the hot oil and fry until golden brown, about 3 minutes per side.
  • While the chicken is cooking, stir 1 teaspoon curry powder into the sauce.
  • Slice cooked chicken into strips and spoon curry sauce over top.

Nutrition Facts : Calories 612.9 calories, Carbohydrate 79 g, Cholesterol 127.3 mg, Fat 17.9 g, Fiber 5.7 g, Protein 41.5 g, SaturatedFat 3.4 g, Sodium 1590 mg, Sugar 8.7 g

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2022-05-24 Method. 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).
From gourmettraveller.com.au


NAKAPAG KATSU CURRY NA BA LAHAT?RECIPE FROM FRANZIEE_V KATSUCURRY ...
Jan 26, 2022 - Nakapag katsu curry na ba lahat?recipe from franziee_v!#katsucurry #tonkatsu #easyrecipe #foodie #foodietok #FoodieTokPH #fyp #foryoupage
From pinterest.ca


KATSU CURRY RECIPE – JAPANESE COOKING 101
2013-06-14 Instructions. Make Curry according to our Curry and Rice recipe. Let it simmer until ready. Make Tonkatsu according to our Tonkatsu recipe. Cut into 1/2" strips. Put rice on the plate and place Tonkatsu over rice. Then pour curry over it.
From japanesecooking101.com


PERFECT HOMEMADE KATSU CURRY - JOSHUA WEISSMAN
Add the onions, dark soy, Worcestershire sauce, honey, and one quart of chicken shitake stock, often stirring until thicken and let it simmer for two minutes. Blend the mix until smooth, then add the butter (third measurement) while blending, one tablespoon at a time. Pass it through a fine strainer or chinois.
From joshuaweissman.com


TONKATSU CURRY RICE RECIPE - SIMPLE CHINESE FOOD
Stir fry until the surface of the ingredients is ripe and fragrant, pour in 600ml of water. 4. Bring water to a medium heat and simmer for ten minutes. 5. Add the block curry and stir until melted. 6. Reduce the heat and continue to simmer for 5 minutes until the curry becomes thick and the curry sauce is complete~. 7.
From simplechinesefood.com


SALMON KATSU - NORECIPES.COM
Salmon Katsu. This week over at PBS Food I’m sharing my Salmon Katsu. It goes a lot like my Tonkatsu recipe, except there’s one key difference that makes this prevents the salmon from overcooking before the exterior browns. Head over to PBS …
From norecipes.com


KATSU CURRY RECIPE - THERMOWORKS
Make the curry. Heat the neutral oil in a large heavy pot over medium-high heat until nearly smoking. Add the sesame oil. Add the onions and peppers, sauté until blistered and a little charred on the edges. Added the carrot slices, sauté …
From blog.thermoworks.com


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