Japanese Curry with Pork Tonkatsu
Japanese Curry with Pork Tonkatsu
Have you ever gone grocery shopping and walked down the international aisle and have seen a box on the top shelf that says “Golden Curry”? Up until a couple of months ago, I had no idea what it was. I was google mapping in L.A. looking for restaurants to eat at and I stumbled across one that specializes in Japanese curry. I had never heard of Japanese eating curry before, so I went and gave it a try. This place was hoppin. They had what seemed to be an endless combination of how to eat this curry gravy; over rice, udon noodles, with every type of meat you can think of. I saw one on the menu with pork tonkatsu and an omelette over rice covered in the curry gravy. So that’s what I ordered. It was brought out to me on a very large plate. It was definitely enough for 2+ people. It was so tasty, I just had to learn how to make it. So I did some research in to how to make this curry. It just so happens that Japanese curry is extremely popular in Japan and is typically eaten with sticky white rice. Reading further on, most people buy Golden Curry roux cubes. So that’s what that box was that I’ve been seeing my whole life, not knowing what the hell it was. The first time I made Japanese curry, I bought a box of Golden Curry, medium heat. It was really good, but a little too salty. It is very addicting. Has a great pepperiness to it. I looked into making the curry roux homemade. Possibly the easiest thing to make. No reason to ever buy the remade curry roux cubes again. It turned out amazing. Less salty but really flavorful. You can adjust the heat with cayenne. I recently made this again with chunks of bone in Japanese fried chicken thighs. After eating this, you will make sure that you always have garam masala and curry powder in your cupboard.
Servings: 2
Ingredients
Pork Tonkatsu
- 2 pork cutlets (sirloin or loin) 6-8 oz each
- 1/2 cup flour
- 1 large egg beaten
- salt and pepper
- 1 cup panko bread crumbs
- vegetable or canola oil for frying
Japanese Curry
- 3 tbsp butter
- 4 tbsp flour
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1/2-1 tsp cayenne
- 4 cups water
- salt to taste
- rice for serving
Omelette
- 2 large eggs beaten
Instructions
Pork Tonkatsu
- If needed, hammer down your pork cutlets to 1/2″ thickness. Season both sides with salt and pepper.
- Prep your flour, egg, and panko bread crumbs. Dredge your pork cutlet in flour on both sides first. Then into the egg on both sides. Then finally the panko bread crumbs. Shake off any excess.
- In a large sauté pan, adda 1/4 cup of cooking oil and tea over medium high heat. Add the pork cutlets. Fry for 5-6 minutes on the first side.
- Flip the cutlet. Cook for another 5-6 minutes. Let rest on a paper towel.
Japanese Curry
- In a large sauté pan on medium heat, melt the butter. Add in the flour and cook for 2 minutes.
- Stir in the garam masala, curry powder, and cayenne. Cook for 1 minute.
- Whisk in 4 cups of water.
- Let the curry simmer for 12-15 minutes on medium low until it thickens to a gravy consistency.
- Cook the beaten egg in a pan into an omelette. Put the omelette on top of rice. Put the cutlet next to that. Ladle over the Japanese curry over everything.
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