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
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
TONKATSU
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
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
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
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
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
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.
CHICKEN KATSU CURRY
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
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
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.
CHICKEN KATSU CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
From jamieoliver.com
KATSU CURRY (JAPANESE CURRY WITH CHICKEN CUTLET)
From japan.recipetineats.com
CRISPY PORK TONKATSU WITH JAPANESE CURRY AND RICE
From thedailymeal.com
INSTANT POT KATSU CURRY (JAPANESE CURRY WITH TONKATSU)
From pressurecookrecipes.com
TONKATSU CURRY (JAPANESE CURRY WITH PORK CUTLET) - THE …
From thepeachkitchen.com
PORK KATSU CURRY (TONKATSU) - PIQUANT POST
From piquantpost.com
Cuisine AsiaCategory CurryServings 4Total Time 40 mins
HOW TO MAKE JAPANESE TONKATSU CURRY 【 2021 - LAY THE TABLE
From laythetable.com
Estimated Reading Time 5 mins
TOFU KATSU RECIPE: CLASSIC JAPANESE CURRY
From tofubud.com
TONKATSU CURRY | FEASTY
From feastyrecipes.com
TONKATSU RECIPE (JAPANESE PORK CUTLETS) | KITCHN
From thekitchn.com
KATSU CURRY カツカレー • JUST ONE COOKBOOK
From justonecookbook.com
TONKATSU WITH GREEN CURRY SAUCE - EXOTIC FOOD THAILAND
From exoticfoodthailand.com
TOFU KATSU CURRY | CRISPY, PANKO-BREADED TOFU WITH MILD CURRY …
From cinnamonandcoriander.com
TONKATSU OR CHICKEN KATSU (JAPANESE BREADED PORK OR CHICKEN …
From seriouseats.com
BEST KATSU CURRY RECIPE (カツカレー KATSUKARé)
From norecipes.com
KATSU CURRY - DOOBYDOBAP
From doobydobap.com
TONKATSU (JAPANESE PORK CUTLET) (VIDEO) とんかつ - JUST ONE …
From justonecookbook.com
BEST TONKATSU (DEEP-FRIED JAPANESE PORK CUTLET) - SUDACHI RECIPES
From sudachirecipes.com
KATSU CURRY RECIPE (SPICY VEGETABLE CURRY WITH CRISPY PORK …
From cookingwithdog.com
LOW CARB TONKATSU CURRY - THE PEACH KITCHEN
From thepeachkitchen.com
PORK CUTLET CURRY (TONKATSU KARE) - PEPPERSCALE
From pepperscale.com
PORK KATSU CURRY RECIPE - THE WAGYU SHOP
From wagyushop.com
KATSU CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
KATSU CURRY RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN KATSU CURRY RICE - THE WOKS OF LIFE
From thewoksoflife.com
TONKATSU CURRY OMURICE RECIPE — MISO TASTY
From misotasty.com
PERFECT HOMEMADE KATSU CURRY - YOUTUBE
From youtube.com
TONKATSU CURRY RAMEN – LEELS COOKS
From leelscooks.com
CHICKEN KATSU CURRY RECIPE | WAGAMAMA WOK FROM HOME
From wagamama.com
HOW TO MAKE A DELICIOUS TOFU KATSU CURRY (VEGAN) - WOONHENG
From woonheng.com
VEGAN KATSU CURRY - LOVING IT VEGAN
From lovingitvegan.com
PRAWN KATSU WITH CURRY AND RICE - KHIN'S KITCHEN
From khinskitchen.com
TONKATSU RECIPE WITH CURRY SAUCE | GOURMET TRAVELLER
From gourmettraveller.com.au
NAKAPAG KATSU CURRY NA BA LAHAT?RECIPE FROM FRANZIEE_V KATSUCURRY ...
From pinterest.ca
KATSU CURRY RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
PERFECT HOMEMADE KATSU CURRY - JOSHUA WEISSMAN
From joshuaweissman.com
TONKATSU CURRY RICE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SALMON KATSU - NORECIPES.COM
From norecipes.com
KATSU CURRY RECIPE - THERMOWORKS
From blog.thermoworks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love