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Curry Donkatsu Recipe

Name: Bomb Tempura & Korean BBQ Bowls Curry Donkatsu Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 lb boneless pork loin or tenderloin; 1 tsp kosher salt; 0.5 tsp black pepper; 0.75 cups all-purpose flour (for dredging); 2 each large eggs (for batter); 2 tbs water (cold, for egg wash); 1.5 cups panko breadcrumbs; 1.25 cups neutral oil for frying (vegetable or canola); 1 each onion (medium, sliced); 1 each carrot (medium, cut into small dice); 2 each garlic cloves (minced); 0.25 each apple (Granny Smith or Fuji, grated); 60 g Korean curry roux blocks or Japanese curry roux (e.g., S&B, Golden Curry); 3 cups low-sodium chicken or vegetable stock; 1 tbs soy sauce; 1 tbs mirin; 0.5 tsp sugar; 1 tbs vegetable oil (for sautéeing); 4 oz dangmyeon (sweet potato glass noodles); 2 cups spinach; 1 cup shiitake or cremini mushrooms (sliced); 0.5 each carrot (julienned); 0.5 each yellow onion (thinly sliced); 1 tbs sesame oil; 1.5 tbs soy sauce (for japchae); 1 tsp sugar (for japchae); 1 clove garlic (minced, for japchae); 1 tsp toasted sesame seeds; 1 tsp neutral oil (for stir-fry); 4 each fresh lettuce leaves (for serving)

Inspired by Bomb Tempura & Korean BBQ Bowl

Time1h 10m

Serves2

Korean Style Battered Pork Cutlets Soaked in Korean Curry. Served with japchae, fresh lettuce, cucumbers, steamed broccoli, boiled egg, two mandoo dumplings.

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Ingredients

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Curry Donkatsu (pork cutlets and curry sauce)

1 lb boneless pork loin or tenderloin

1 tsp kosher salt

1/2 tsp black pepper

3/4 cups all-purpose flour (for dredging)

2 each large eggs (for batter)

2 tbs water (cold, for egg wash)

1 1/2 cups Panko breadcrumbs

1 1/4 cups neutral oil for frying (vegetable or canola)

1 each onion (medium, sliced)

1 each carrot (medium, cut into small dice)

2 each garlic cloves (minced)

1/4 each apple (Granny Smith or Fuji, grated)

2 1/8 oz (60 g) Korean curry roux blocks or Japanese curry roux (e.g., S&B, Golden Curry)

3 cups low-sodium chicken or vegetable stock

1 tbs Aged soy sauce

1 tbs Mirin

1/2 tsp sugar

1 tbs vegetable oil (for sautéeing)

Japchae (glass noodle side)

4 oz dangmyeon (sweet potato glass noodles)

2 cups Spinach

1 cup shiitake or cremini mushrooms (sliced)

1/2 each carrot (julienned)

1/2 each yellow onion (thinly sliced)

1 tbs Toasted sesame oil

1 1/2 tbs soy sauce (for japchae)

1 tsp sugar (for japchae)

1 clove garlic (minced, for japchae)

1 tsp toasted sesame seeds

1 tsp neutral oil (for stir-fry)

Vegetables & Garnishes

4 each fresh lettuce leaves (for serving)

1/2 each cucumber (thinly sliced)

1 cup broccoli florets (steamed)

2 each large eggs (soft or medium boiled)

2 each mandoo (Korean dumplings), frozen or fresh

1/2 cup pickled radish or kimchi (optional)

Finishing & Serving

3 tbs tonkatsu sauce or Korean BBQ sauce (for drizzle)

1 tsp vegetable oil spray or extra oil (to cook mandoo)

1 each scallions (thinly sliced, optional garnish)

Method

Curry Donkatsu (pork cutlets and curry sauce)

Prepare pork

Trim fat from the pork loin/tenderloin and slice into 4 equal cutlets (about 4–5 oz each). If cutlets are thick, butterfly each or gently pound between plastic wrap to 1/2-inch thickness. Season both sides with kosher salt and black pepper and set aside at room temperature for 10 minutes.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk the 2 eggs with 2 tbs cold water until smooth. In a third shallow dish, spread the panko breadcrumbs. Dredge each cutlet first in flour (shake off excess), then dip into the egg wash, then press firmly into panko to coat completely. Set on a tray and repeat.

Fry cutlets

Pour oil into a large skillet to reach about 1/4 inch depth (about 1 to 1 1/4 cups). Heat over medium-high until oil registers 350°F (or a piece of panko sizzles immediately). Fry cutlets in batches 2–3 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing sauce.

Make curry sauce

In a medium saucepan, heat 1 tbs vegetable oil over medium heat. Add sliced onion and sauté for 3–4 minutes until translucent. Add diced carrot and minced garlic and cook 2 more minutes. Add grated apple and stir to combine. Pour in 3 cups chicken or vegetable stock and bring to a simmer. Break the curry roux into pieces and whisk into the simmering stock until fully dissolved and the sauce thickens (about 3–5 minutes). Stir in soy sauce, mirin, and sugar. Taste and adjust seasoning. Keep simmering on low to maintain a saucy consistency (add up to 1/4 cup water if too thick).

Soak cutlets in curry

Slice each fried cutlet into 1/2-inch strips. Place the sliced cutlets into the curry sauce for 1 minute to soak and warm through, ensuring they absorb some sauce but remain crisp on the edges. Transfer one half of the curry and cutlet combination to each serving plate or bowl (reserve some sauce to pour over at table if desired).

Japchae (glass noodle side)

Cook noodles in a pot of boiling water according to package instructions (usually 6–8 minutes) until tender but slightly chewy. Drain, rinse under cold water, and cut noodles with scissors a few times to make them easier to eat (optional). Toss with 1/2 tsp sesame oil to prevent sticking and set aside.

Meanwhile, blanch spinach in boiling water for 30 seconds, drain, squeeze out excess water, and roughly chop. Season spinach with 1/2 tbs soy sauce and a small pinch of sugar; set aside.

Heat 1 tsp neutral oil in a skillet over medium-high heat. Add sliced mushrooms and sauté until tender, 3–4 minutes. Add julienned carrot and sliced onion; cook until vegetables are softened, 2–3 minutes. Add minced garlic and cook 30 seconds more.

Add cooked noodles to the skillet with vegetables. Pour 1.5 tbs soy sauce, 1 tsp sugar, and 1 tbs sesame oil over the noodles. Toss thoroughly to combine and heat through 1–2 minutes. Fold in seasoned spinach. Remove from heat and sprinkle toasted sesame seeds. Taste and adjust soy/sesame oil as needed.

Vegetables, Mandoo & Eggs

Soft- or medium-boil the eggs: bring a small pot of water to a rolling boil, gently lower eggs and boil 6–7 minutes for jammy yolks. Transfer eggs to an ice bath for 5 minutes, then peel and halve.

Steam broccoli florets for 3–4 minutes until bright green and tender-crisp. Drain and keep warm.

Heat a nonstick skillet over medium heat with 1 tsp oil. Pan-fry the mandoo for 2–3 minutes per side until golden and heated through (or follow package instructions to steam or bake). Keep warm.

Arrange fresh lettuce leaves and sliced cucumber on each plate as a fresh crisp side. Add pickled radish or kimchi if using.

Finishing & Plating

Place a scoop of japchae on each plate or in a compartment beside the curry. Arrange steamed broccoli, halved boiled eggs, two mandoo, cucumber slices, and fresh lettuce around the bowl.

Nestle the sliced curry-soaked donkatsu over steamed rice if serving with rice, or place in the curry pool in a shallow bowl if serving as a curry bowl. Drizzle tonkatsu sauce or Korean BBQ sauce over the cutlets (about 1/2 tbs per plate) and sprinkle sliced scallions if using.

Serve immediately while the curry is hot and the panko retains some crispness at the edges. Provide extra curry sauce on the side if desired.