RECIPE

TONKATSU CURRY

With crispy pork cutlets smothered in a rich and spicy Japanese-style curry sauce, Katsu Curry is the ultimate Japanese comfort food.

INGREDIENTS

FOR CURRY 1 1/2 cups chicken stock 2 tablespoons soy sauce 2 tablespoons Chunou sauce 1 tablespoon honey 1 teaspoon cocoa powder 200 grams onion (~1 medium onion) 120 grams carrot (1 small carrot) 15 grams garlic (~3 large cloves) 15 grams ginger (peeled) 1/4 teaspoon baking soda 2 tablespoon vegetable oil 14 grams Japanese curry powder FOR KATSU 325 grams pork chops Salt (to taste) Pepper (to taste) 2 tablespoons flour 1 egg 1 cup panko Vegetable oil (for frying)

01

Add the chicken stock, soy sauce, chunou sauce, honey, and cocoa powder to a bowl and stir to combine.

MIX STOCK FOR CURRY

02

Grate the garlic, ginger, carrots, and onions into a pan. 

GRATE AROMATICS

03

Cut shallow slits into the pork chops 1/4" apart and then flip and repeat the slits at the same angle to tenderize the pork.

CUT SLITS IN PORK

04

Cover the chops with plastic warp and use a mallet or heavy object to pound them out until they double in size. 

POUND

05

Salt and pepper the cutlets on both sides, and then dust them with a thin even coating of flour. 

DUST

06

Dip the cutlets in beaten egg to coat evenly and then coat them in panko. 

BREAD

07

Stir the baking soda into the grated aromatics and boil the mixture until most of the liquid has burned off.

REDUCE

08

Add the oil and saute the aromatics until they form a golden brown paste. 

CARAMELIZE

09

Add the curry powder and toast with the caramelized aromatics until fragrant (be careful not to burn it). 

TOAST SPICES

10

Add the broth mixture and turn down the heat to simmer while you fry the tonkatsu.

ADD BROTH

11

Fry the cutlets in 340 F (170 C) oil until golden brown and crisp (about 5 minutes).

FRY CUTLETS

12

Slice the tonkatsu up and serve over rice with the curry sauce. 

SERVE