Recipes - Japanese

Pork Katsu Kare (Pork Cutlet with Curry Sauce)
Pork-Katsu-Kare


Pork cutlet coated in panko, twice fried until golden and crunchy. In this recipe, the fried pork katsu is served with Japanese curry sauce but it would be just as delicious on a bowl of piping hot udon.
Cooking Time: 15mins - 30mins
Serves:2
Total time: 30mins - 60mins
Course: Main
Cook Method: Deep-Fry
Cuisine: Japanese









Ingredients:

Fukujinzuke (pickled radish, to serve)

For the tonkatsu:

2 pieces of 1.5cm-thick lean boneless pork loin chops
Freshly ground black pepper
Salt to taste
All-purpose flour
1 large egg
½ tbsp. vegetable oil
½ cup panko breadcrumbs
Vegetable oil (for deep frying)

For the curry sauce:

2-3 cubes Japanese curry roux (or, cook the Japanese curry from scratch)
1 onion (large)
1 potato (large)
1 carrot




Steps:

Preparing the tonkatsu:

  1. To tenderize the meat, pound with a meat pounder, or just use the back of the knife to pound in a crisscross pattern from top to bottom, then left to right.
  2. Season meat with salt and pepper
  3. In a large bowl, add ½ tbsp of oil and whisk. With oil added, the meat and panko coating will not fall apart when while deep frying.
  4. Dredge meat in flour making sure that it is coated evenly then, remove excess flour. Dip into egg mixture and dredge in panko. Remove excess panko.
  5. In a wok, heat oil over medium heat to about 180ºC. Tip: If you don’t have a thermometer, stick a wooden chopstick in the oil. If you see tiny bubbles appearing around the tip of the chopstick, then the oil is hot enough.
  6. Gently lower tonkatsu into the oil. Keep a close watch on the oil’s temperature to avoid burning the tonkatsu. Deep fry until golden brown; about a minute on each side.
  7. Remove tonkatsu from oil and leave to drain on top of a wire rack for about 5 mins. Do not be tempted to cut into the tonkatsu crust to check if the meat is ready as we need it closed to retain heat.
  8. After 5 mins, bring the oil back to180ºC and return tonkatsu to fry for another minute.
  9. Make a small incision on the meat with the chopstick. If you see clear liquid oozing out then the tonkatsu is ready. Drain on wire rack or, paper towel. Tip: If you use a paper towel, try to keep tonkatsu upright so it does not get soggy on one side.
  10. Cut tonkatsu into 3 pieces (or more) by pressing the knife directly down instead of moving back and forth. This way, the crusts will not come off. Then cut again in between.

Preparing the Japanese curry:

  1. Peel and cut onion, potato and carrot into bite size chunks.
  2. In a large pan, add vegetables and fill the pan with water enough to immerse the vegetable. Bring to boil and simmer for another 20 mins, or until vegetables are softened.
  3. Add 2-3 blocks of curry roux to the pan, simmer for a further 10 mins, and keep stirring until curry is thick and smooth.

To serve:

On a plate, lay sliced tonkatsu over a bed of rice, then add the curry sauce. Garnish with fukujinzuke (pickled radish).


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Pork Katsu Kare (Pork Cutlet with Curry Sauce)

Pork Katsu Kare (Pork Cutlet with Curry Sauce)

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Pork cutlet coated in panko, twice fried until golden and crunchy. In this recipe, the fried pork katsu is served with Japanese curry sauce but it would be just as delicious on a bowl of piping hot udon.

Cooking Time: 15mins - 30mins
Serves: 2
Total time: 30mins - 60mins
Course: Main
Cook Method: Deep-Fry
Cuisine: Japanese
Ingredients

Fukujinzuke (pickled radish, to serve)

For the tonkatsu:

2 pieces of 1.5cm-thick lean boneless pork loin chops
Freshly ground black pepper
Salt to taste
All-purpose flour
1 large egg
½ tbsp. vegetable oil
½ cup panko breadcrumbs
Vegetable oil (for deep frying)

For the curry sauce:

2-3 cubes Japanese curry roux (or, cook the Japanese curry from scratch)
1 onion (large)
1 potato (large)
1 carrot

Instructions

Preparing the tonkatsu:

  1. To tenderize the meat, pound with a meat pounder, or just use the back of the knife to pound in a crisscross pattern from top to bottom, then left to right.
  2. Season meat with salt and pepper
  3. In a large bowl, add ½ tbsp of oil and whisk. With oil added, the meat and panko coating will not fall apart when while deep frying.
  4. Dredge meat in flour making sure that it is coated evenly then, remove excess flour. Dip into egg mixture and dredge in panko. Remove excess panko.
  5. In a wok, heat oil over medium heat to about 180ºC. Tip: If you don’t have a thermometer, stick a wooden chopstick in the oil. If you see tiny bubbles appearing around the tip of the chopstick, then the oil is hot enough.
  6. Gently lower tonkatsu into the oil. Keep a close watch on the oil’s temperature to avoid burning the tonkatsu. Deep fry until golden brown; about a minute on each side.
  7. Remove tonkatsu from oil and leave to drain on top of a wire rack for about 5 mins. Do not be tempted to cut into the tonkatsu crust to check if the meat is ready as we need it closed to retain heat.
  8. After 5 mins, bring the oil back to180ºC and return tonkatsu to fry for another minute.
  9. Make a small incision on the meat with the chopstick. If you see clear liquid oozing out then the tonkatsu is ready. Drain on wire rack or, paper towel. Tip: If you use a paper towel, try to keep tonkatsu upright so it does not get soggy on one side.
  10. Cut tonkatsu into 3 pieces (or more) by pressing the knife directly down instead of moving back and forth. This way, the crusts will not come off. Then cut again in between.

Preparing the Japanese curry:

  1. Peel and cut onion, potato and carrot into bite size chunks.
  2. In a large pan, add vegetables and fill the pan with water enough to immerse the vegetable. Bring to boil and simmer for another 20 mins, or until vegetables are softened.
  3. Add 2-3 blocks of curry roux to the pan, simmer for a further 10 mins, and keep stirring until curry is thick and smooth.

To serve:

On a plate, lay sliced tonkatsu over a bed of rice, then add the curry sauce. Garnish with fukujinzuke (pickled radish).

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