Japanese Curry Rice With Tonkatsu (Pork Cutlet) Recipe by Boonchira Marttha
Japanese Curry Rice with Tonkatsu (Pork Cutlet) Cooking Instructions 1 hour 30 minutes 1 Cut the onion into bite-sized pieces. Add butter to a pan and heat until hot. Sauté the onion until soft and translucent. 2 Cut the potatoes and carrot into bite-sized pieces. Add them to the pan with the onion and stir-fry for a few minutes. Remove from heat and set aside. 3 Pour water into a pot and bring to a boil. Add the sautéed onion, potatoes, and carrot. Simmer for about 30-40 minutes, until the potatoes and carrot are almost cooked through. 4 Add the curry roux blocks to the pot. Cook for another 5-10 minutes, stirring to prevent sticking. When done, remove from heat and set aside. 5 Pound the pork loin pieces to flatten. Season lightly with salt and pepper. Dredge in flour, then dip in egg, repeat flour and egg, then coat with panko breadcrumbs. Set aside. 6 Heat oil in a pan. To test if the oil is ready, dip chopsticks in; if bubbles form, it's hot enough. Add the pork loin and immediately turn off the heat. Cook one side for 30 seconds, then flip and cook the other side for 1 minute. 7 Turn the heat to low and continue frying the second side for another 2 minutes. Flip back to the first side and fry for 1 more minute. 8 Finally, increase the heat to high to crisp and brown the pork to your liking. Remove and set aside. 9 To serve, place Japanese rice on a plate, pour curry over the rice, and top with sliced tonkatsu. Serve with tonkatsu sauce and pickled vegetables. 1 Cut the onion into bite-sized pieces. Add butter to a pan and heat until hot. Sauté the onion until soft and translucent. 1 Cut the onion into bite-sized pieces. Add butter to a pan and heat until hot. Sauté the onion until soft and translucent. 2 Cut the potatoes and carrot into bite-sized pieces. Add them to the pan with the onion and stir-fry for a few minutes. Remove from heat and set aside. 2 Cut the potatoes and carrot into bite-sized pieces. Add them to the pan with the onion and stir-fry for a few minutes. Remove from heat and set aside. 3 Pour water into a pot and bring to a boil. Add the sautéed onion, potatoes, and carrot. Simmer for about 30-40 minutes, until the potatoes and carrot are almost cooked through. 3 Pour water into a pot and bring to a boil. Add the sautéed onion, potatoes, and carrot. Simmer for about 30-40 minutes, until the potatoes and carrot are almost cooked through. 4 Add the curry roux blocks to the pot. Cook for another 5-10 minutes, stirring to prevent sticking. When done, remove from heat and set aside. 4 Add the curry roux blocks to the pot. Cook for another 5-10 minutes, stirring to prevent sticking. When done, remove from heat and set aside. 5 Pound the pork loin pieces to flatten. Season lightly with salt and pepper. Dredge in flour, then dip in egg, repeat flour and egg, then coat with panko breadcrumbs. Set aside. 5 Pound the pork loin pieces to flatten. Season lightly with salt and pepper. Dredge in flour, then dip in egg, repeat flour and egg, then coat with panko breadcrumbs. Set aside. 6 Heat oil in a pan. To test if the oil is ready, dip chopsticks in; if bubbles form, it's hot enough. Add the pork loin and immediately turn off the heat. Cook one side for 30 seconds, then flip and cook the other side for 1 minute. 6 Heat oil in a pan. To test if the oil is ready, dip chopsticks in; if bubbles form, it's hot enough. Add the pork loin and immediately turn off the heat. Cook one side for 30 seconds, then flip and cook the other side for 1 minute. 7 Turn the heat to low and continue frying the second side for another 2 minutes. Flip back to the first side and fry for 1 more minute. 7 Turn the heat to low and continue frying the second side for another 2 minutes. Flip back to the first side and fry for 1 more minute. 8 Finally, increase the heat to high to crisp and brown the pork to your liking. Remove and set aside. 8 Finally, increase the heat to high to crisp and brown the pork to your liking. Remove and set aside. 9 To serve, place Japanese rice on a plate, pour curry over the rice, and top with sliced tonkatsu. Serve with tonkatsu sauce and pickled vegetables. 9 To serve, place Japanese rice on a plate, pour curry over the rice, and top with sliced tonkatsu. Serve with tonkatsu sauce and pickled vegetables. 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