Tonkatsu Curry (d) Recipe
Panko Battered Pork Cutlet Topped withJapanese Style Curry & Mixed Vegetables Served with Miso Soup (Dine In Only)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tonkatsu
Curry Sauce
Miso Soup
Method
Tonkatsu Preparation
- 1
Prepare the Pork Cutlets
Season the pork loin cutlets with salt and black pepper on both sides.
- 2
Breading Station
Set up a breading station with three plates: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 3
Breading Process
Dredge each cutlet in flour, then dip in beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
- 4
Fry the Cutlets
Heat vegetable oil in a large skillet over medium heat. Once hot, fry the breaded cutlets for about 3-4 minutes on each side until golden brown and cooked through. Drain on paper towels.
Curry Sauce Preparation
- 5
- 6
- 7
Add Water and Simmer
Pour in 4 cups of water and bring to a boil. Reduce heat and let it simmer until the vegetables are tender.
- 8
Add Curry Roux
Break the Japanese curry roux into pieces and add it to the pot, stirring until dissolved.
- 9
Season the Curry
Add soy sauce and sugar to taste. Let the curry simmer for an additional 10 minutes, stirring occasionally.
Miso Soup Preparation
- 10
Prepare Miso Soup Base
In a separate pot, bring 4 cups of water to a boil.
- 11
Mix Miso Paste
Dissolve the miso paste in a small amount of hot water, then add it to the boiling pot.
- 12
Add Tofu and Seaweed
Add cubed tofu and dried seaweed to the soup. Simmer for 5 minutes.
- 13
Finish with Green Onions
Just before serving, stir in the chopped green onions.
