Japanese Curry is easier than you think! 🥢

Ingredients

• 1 large Onion (peeled and sliced long)
• 2 medium Potato (peeled and diced into 1‑inch cubes)
• 2 medium Carrot (peeled and diced into 1‑inch cubes)
• 4 cups Water (enough to cover vegetables)
• 2 pieces Golden Curry Cubes (Japanese curry roux, separated into individual blocks)
• 1 piece Pork Cutlet (about 200 g, flattened to ~½ inch thickness)
• 0.5 cup All-Purpose Flour (for dredging the pork)
• 1 large Egg (beaten)
• 1 cup Panko Breadcrumbs (Japanese style breadcrumbs)
• 2 cups High‑Heat Cooking Oil (vegetable or canola oil, for frying)
• 2 cups Cooked Rice (steamed white rice, prepared while curry simmers)

Instructions

1. Prepare Vegetables

   Peel the potatoes and carrots, then dice them into 1‑inch cubes. Slice the onion longways.

   Time: PT5M

2. Sauté Vegetables

   Heat a thin layer of oil in a deep pan or pot over high heat. Add the onion, potato, and carrot pieces and stir‑fry for about 5 minutes until the onion starts to soften.

   Time: PT5M

3. Simmer Curry Base

   Add enough water to just cover the vegetables. Bring to a rolling boil, then reduce the heat, cover, and let simmer for 15 minutes.

   Time: PT15M

   Temperature: boiling

4. Add Curry Roux

   Break the Golden Curry cubes into individual pieces and stir them into the pot until fully dissolved. If the sauce looks too thick, add a splash more water and stir.

   Time: PT5M

5. Prepare Pork Cutlet

   Place the pork cutlet between two sheets of plastic wrap and gently pound it to about ½ inch thickness. Set up a dredging station: one shallow dish with flour, a second with the beaten egg, and a third with panko breadcrumbs. Coat the pork first in flour, then dip in egg, and finally press into panko, ensuring an even coating.

   Time: PT5M

6. Fry the Tonkatsu

   Heat the frying pan with high‑heat cooking oil to 375°F (190°C). Gently lower the coated pork into the oil and fry 1–2 minutes per side, or until the coating is golden brown and crisp. Transfer to a paper‑towel‑lined plate to drain excess oil.

   Time: PT5M

   Temperature: 375°F

7. Plate and Serve

   Spoon the hot curry sauce beside a serving of steamed rice on a plate. Place the crispy tonkatsu cutlet on top of the curry, letting the sauce drizzle over the meat.

   Time: PT2M

Nutrition Facts

Calories

750

Protein

30 g

Carbohydrates

80 g

Fat

30 g

Fiber

5 g