Tonkatsu Curry at Home

8 comments

1. Do you have the recipe!?

2. Save me a plate, please!!

3. I wish I was invited 😢

4. Beautifully fried!

5. I could eat that all day.

   The homemade Tsukemono is a nice touch.

6. Sent this to my bf – he said if I get the recipe, he will make it for me 🥺 please haaaalp

7. 🤩

8. Recipe (for those who asked):
   For the tonkatsu –
   2 boneless pork chops
   Salt, pepper, garlic powder, onion powder
   Flour
   1 egg (beaten) + 1 Tbs water
   Panko bread crumbs
   Neutral oil for shallow frying

   1. Take pork chops and place between two pieces of plastic wrap or parchment. Pound chops until thin and season w/ salt, pepper, onion, & garlic powder to taste. Set aside.
   2. Prepare a dredge station: (1. flour 2. Egg wash 3. Panko)
   3. Flour, egg, and panko each piece of pork and set aside until ready to fry.
   4. To fry, heat enough oil to fully cover the pan and come up the edges slightly in a heavy-bottom skillet over med-high heat.
   5. Take a tiny bit of panko and sprinkle it in the oil to ensure your oil is hot enough. If it starts to sizzle when dropped in you are good to go!
   6. Add breaded pork cutlets, placing away from yourself as you add to the oil to avoid splatter.
   7. Fry cutlets for 3-4 minutes per side, looking for an even golden brown.
   8. Remove cutlets after frying and place on a paper towel lined tray, sprinkle with salt.

   For the Cabbage Slaw –
   1/2 Head of Nappa Cabbage
   2 Tbs Salt
   1 Tbs Soy Sauce
   2+ Tbs Kewpi Mayo (more or less to taste)
   1 Tbs Sugar
   1 Tsp Sesame Oil (again, to taste but start SMALL)

   1. Wash nappa and cut into thin strips. Toss with salt and let sit for 30 min to remove excess moisture.
   2. Strain any liquid from nappa and taste for saltiness. If too salty, rinse with cool water and drain thoroughly.
   3. Add soy sauce, sugar, kewpi, and sesame oil to sliced cabbage and toss to combine.
   4. Cover and place in fridge until ready to serve, give a quick mix before serving.

   Rice-
   I have a rice maker, prepare your rice however you see fit or buy microwave-able servings. To get the dome shape I took a small snack dish i had and packed the rice into it and flipped it onto the plate. This is 100% aesthetic and not necessary for flavor. The garnish on the rice is some scallion I cut at a diagonal for plating.

   Curry-
   1-2 Potatoes (depending on size ~ 1 C cubed)
   3-4 Carrots (again, size dependent ~ 1 C sliced)
   1 Onion, chopped
   1 Tbs neutral oil
   1/2 Package/6 Cubes Curry Roux of choice (I used Vermont Curry, but S&B is an old stand by)

   1. Peel and cut both carrots and potato’s so they are roughly uniform in size. This is to ensure they cook evenly.
   2. Chop onion, set all veggie aside.
   3. Heat oil in a medium pot over med-high heat. Once heated, add onion and cook 1-2 minutes until they start to get translucent.
   4. Add potatoes, carrots, & water per curry package instructions (typically 2-3C), bring to a boil, reduce heat, cover, and let cook ~20 min or until potatoes are soft.
   5. Add curry roux cubes and mix until they are fully dissolved. Continue cooking curry, uncovered, for 5-10 min until thickened and ready to serve.

   To serve-
   Plate to your desire and accompany with Bulldog Katsu Sauce, Kewpi, and a slice of lemon if you please. ~Enjoy