Tonkatsu Curry Katsu Curry Recipe
Crispy breaded pork cutlets served over a rich, savory Japanese curry sauce and steamed white rice.
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Cooking tools:
- Deep-fry thermometer
- Meat tenderizer
- Cooling rack
- Dutch oven
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
Ingredients
- 4 pieces Pork loin chops, pounded thin
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup All-purpose flour
- 2 large Eggs, beaten
- 4 ounces Japanese curry roux blocks
- 1 medium Yellow onion, diced
- 1 large Carrot, sliced into rounds
- 1 medium Potato, peeled and cubed
- 3 cups Chicken broth or water
- 2 cups Vegetable oil for frying
- 4 cups Steamed Japanese short-grain rice
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