Katsu Curry with Tonkatsu and Rice

Ingredients

• 1 bloque Glico curry cubes (medium spicy) (Japanese curry block, medium spicy)
• 600 ml Water (for cooking the curry)
• 1 unidad Carrot (peeled and sliced)
• 2 unidades Potato (cut into 1‑2 cm cubes)
• 1 unidad Onion (cut into wedges)
• 2 cucharadas Vegetable oil (for sautéing and frying)
• 2 filetes Pork loin fillets (tonkatsu) (approx. 150 g each, thick (1.5 cm))
• 1 cucharadita Salt (to season the meat)
• 0.5 cucharadita Ground black pepper
• 0.5 taza All-purpose flour (for the coating)
• 1 unidad Egg (beaten)
• 1 taza Panko (Japanese breadcrumbs) (light and crispy coating)
• 2 tazas Cooked white rice (heated before serving)
• 2 tallos Green onion (scallion) (chopped for garnish)

Instructions

1. Prepare the vegetables

   Peel the carrot and cut into thin rounds. Peel and cut the potatoes into 1‑2 cm cubes. Cut the onion into wedges.

   Time: PT10M

2. Sauté the onion

   Heat 1 tablespoon of oil in the pot over medium heat. Add the onion and cook, stirring, until translucent and lightly golden.

   Time: PT4M

   Temperature: medium heat

3. Add carrot and potato

   Add the carrot and potato to the pot and sauté for 2 minutes until they take on color.

   Time: PT2M

   Temperature: medium heat

4. Cook with water

   Pour 600 ml of water, bring to a boil and then reduce to medium heat. Cook for 12 minutes, or until the potato is tender.

   Time: PT12M

   Temperature: medium heat

5. Dissolve the curry cubes

   Turn off the heat and add the Glico curry block. Stir until fully melted.

   Time: PT5M

6. Thicken the curry

   Re‑turn to low heat and cook 5 more minutes, stirring continuously, until a creamy sauce forms.

   Time: PT5M

   Temperature: low heat

7. Prepare the tonkatsu fillets

   Trim the edges of each fillet lightly with scissors, then flatten with a knife to about 1 cm thickness. Season with salt and pepper.

   Time: PT5M

8. Set up the breading station

   In three containers place: flour, beaten egg, and panko. Dredge each fillet first in flour, shake off excess, then in egg, and finally in panko, pressing lightly so it adheres well.

   Time: PT3M

9. Fry the tonkatsu

   Heat oil in a deep pan to approximately 170 °C. Fry each fillet for 4‑5 minutes, turning halfway, until golden and crispy.

   Time: PT5M

   Temperature: 170°C

10. Rest and slice

    Remove the tonkatsu, drain on paper towels and let rest for 1 minute. Cut into 2 cm wide strips.

    Time: PT1M

11. Heat the rice

    Place the cooked rice in a microwave‑safe bowl and heat for 1‑2 minutes until hot.

    Time: PT2M

12. Plate

    On a large plate place a portion of rice, pour the curry on one side and place the tonkatsu strips in the center. Sprinkle chopped green onion on top.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Glico curry cubes (medium spicy): Golden Curry block, Japanese curry powder
• Instead of Vegetable oil: canola oil, sunflower oil
• Instead of Pork loin fillets (tonkatsu): pork chop, pork breast
• Instead of Panko (Japanese breadcrumbs): fine breadcrumbs

Equipment Needed

• Cutting board
• Chef's knife
• Vegetable peeler (optional)
• Medium pot or skillet
• Deep frying pan
• Cooking thermometer (optional)
• Breading containers
• Whisk or fork (optional)
• Kitchen tongs
• Microwave (optional)
• Serving plate

Critical Steps — Do Not Skip

• Sauté the onion until translucent.
• Cook the potato until tender before adding the curry.
• Fry the tonkatsu at 170 °C to achieve a juicy interior and crispy exterior.
• Check the internal pork temperature (71 °C).

Chef Tips from the Video

• Use high‑quality panko for a lighter, airier coating.
• Add a pinch of sugar to the curry if you want a sweeter touch.
• Serve with Japanese pickles (tsukemono) to balance flavors.

Troubleshooting

Storage

Refrigerator: Curry and tonkatsu keep in airtight containers for up to 3 days.

Freezer: Curry can be frozen for up to 1 month; tonkatsu can be frozen without the coating, but the panko loses crispness.

Room temperature: Not recommended to store at room temperature.

Make-Ahead Tips

• Prepare the curry sauce ahead of time and keep warm over low heat.
• Bread the fillets and refrigerate up to 2 hours before frying.
• Cook the rice ahead of time and reheat in the microwave.