Japanese curry with Ton katsu (pork cutlet)

While I was surfing the internet, I stumbled upon some cool videos about Japanese curry. Some of these recipes had crispy pork, while others had beef or chicken right in the curry sauce. My partner loves anything that’s battered and fried, like fish sticks, fish and chips, and fried chicken – basically, anything crispy. So, I decided to go with the pork cutlet option for our curry. It’s a popular choice on social media and in Asia.

At first, I thought about making the curry sauce completely from scratch, but it turned out to be quite a challenge, taking at least 5 hours. I asked one of my Japanese friends for advice, and they explained that making curry from scratch is something people typically do when they have a lot of time, like during maternity leave or if they’re staying at home full-time. In Japan, many people prefer to enjoy delicious and reasonably priced curry at restaurants. But if you still want to make it at home, you can use curry cubes, which are often called ‘Roux.’ I’m using the Gold Curry brand, and you can choose how spicy you want it, from mild to hot.

Here are some handy tips for making this curry:

For the Curry Sauce:

• Instead of tossing the curry cube directly into the pot, put it in a bowl and slowly add the soup to dissolve it. This prevents those annoying little clumps of roux in your curry.
• To give your curry extra flavor, you can mix in some ginger, garlic, and apple. Just check the recipe for the exact amounts.

For the Pork:

• Make sure to use boneless pork since you won’t see any bones once it’s fried, and we definitely don’t want you rushing to the dentist after trying this recipe!
• To make the pork tender and flat, gently pound it. This helps it cook faster and absorb less oil.

Japanese curry with Ton katsu (pork cutlet)

Courses:Asian cuisine, Family food, Japanese cuisine, Kids friendly, Quick recipe, Recipe

Difficulty:IntermediateTotal time:1 hour 30 minutesServings:4 servings Best Season:Available

Ingredients

• 1 onion, finely chopped
• 2 carrots, cut in 2
• 2 potatoes, cut in 4 (if big)
• 2 cloves garlic, minced
• 20g of grated ginger
• 4-6 curry cubes (e.g., Gold Curry brand, choose your preferred spice level)
• 1 apple, grated (for added sweetness)
• 500 ml vegetable broth
• 500 ml Water

For the Pork Cutlets:

• 4 boneless pork chops
• Salt and pepper
• 1 cup all-purpose flour (or deep-fried Koki flour)
• 2 eggs, beaten
• 250 g panko breadcrumbs (or just add 2 cubes of bouillon then add water above the vegetables)
• Vegetable oil for frying

Instructions

1. Prepare the Curry:
   Heat vegetable oil in a large pot over medium heat. Add chopped onions and cook until they become translucent. Stir in the mixture of grated garlic, apple and ginger. Cook for a minute or two until fragrant.
2. Add the carrots and potatoes, cooking for a few more minutes. Pour in water and vegetable broth till above the vegetables and bring the mixture to a boil. Reduce heat, cover, and let it simmer until the vegetables are tender (usually around 15-20 minutes).
3. Add the Curry Cubes:
   Once the vegetables are ALMOST tender, break the curry cubes into a bowl, scoop the broth in the bowl. Stir until the cubes are completely dissolved, then pour the curry in the broth. Stir till the curry broth thicken.
4. Prepare the Pork Cutlets:
   Season the boneless pork chops with salt and pepper.
5. Set up a breading station: Place the flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
6. Tender by gently pound the pork till flat.
7. Dredge each pork chop in flour, ensuring an even coating. Shake off excess flour.
   Dip the floured pork into the beaten eggs, allowing any excess to drip off.
   Finally, coat the pork thoroughly with panko breadcrumbs.
   
8. Fry the Pork Cutlets:
   In a separate deep frying pan, heat vegetable oil (enough to submerge the pork) to around 175°C (not too too hot, otherwise the inside will not cooked).
9. Carefully add the breaded pork cutlets to the hot oil and fry until they turn golden brown and crispy, usually about 2-3 minutes per side.
10. Remove the fried pork cutlets and place them on a paper towel-lined plate to drain any excess oil.
11. Serve:
    To serve, ladle the hot curry sauce over a bed of steamed rice. Slice the crispy pork cutlets and arrange them on top of the curry. Enjoy your delicious homemade Japanese pork cutlet curry!