Your Life A to Z Recipe: Wednesday, June 18th, 2014: Tonkatsu Curry

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Tonkatsu Curry

Tonkatsu is actually a western dish, Katsu meaning cutlet in english. Due to the use of chopsticks in Japan.

Katsu is always presented in sliced strips after frying. Curry made with onions, potatoes and carrots is an accompaniment to the katsu dish.
 
Serving size for 2
 
Curry
 
2 large potatoes
1 medium sized carrot
1 medium yellow onion
1 tbsp butter
6 ounces beef/chicken
1 pinch of salt and pepper
2 cups water
4-6 ounces of curry block sauce mix
 
Tonkatsu
 
4 4-6 ounce thin cut pork loins
4 cups cooking oil
1/2 cup flour
1 medium beaten egg
2 cups panko (japanese style bread crumbs)
2 cups white short grain cooked rice
2 tsp red pickled ginger
 
1/4 White cabbage (thinly shredded)
 
Procedure:

Cut the potatoes and carrots in to medium sized single bite pieces. Take your medium sized onion and cut in half. Slice into thin strip and set aside.
 
Put a large sauce pan on medium/high heat. Cut your beef into medium bite size pieces, salt and pepper. Place 1/2 tbsp butter in the heated sauce pan and add your beef.  Saute until brown and add your onions, add the remaining butter. Saute until the onions are translucent. Add potatoes and carrots topped with water and bring to a boil.  Once boiling add in curry block sauce mix. Cover and reduce heat and cook for 30 min./1.45 min.
 
Take the thin cut pork cutlets and season with salt and pepper set aside for 10 minutes. Coat each loin with flour and dip
into the beaten egg. Lay each loin into the panko and gently press the loin into the panko.
Place a large fry pan on medium/high heat. Fill pan with 2/3 frying oil. Frying oil should reach 350 degrees.
Place loin into heated oil and fry on each side until golden brown. Remove from oil and place on paper covered with a paper
towel. Cut into bite sized strips.
 
Place thinly shredded cabbage, rice and pork cutlet on the plate then top with curry! Enjoy!