Japanese Tonkatsu Kare

djinhspired - ,

Japanese Tonkatsu Karé

A great meal enjoyed any time of year. In Japan, in the summer I always remember the adverts that said a beer and curry makes for a good time.

Really easy to pull together for large groups of people when you have big enough pots to cook in. 

Growing up I was never ashamed to ask for seconds or thirds.😂😬 

Prep Time: 30mins
Cooking Time: 2 hrs
Serves: Lots

Curry

  • Potato – 3 medium
  • Rice – 0.5 cups per person
  • Carrots – 3 medium
  • Onion – 2 regular
  • Vermont Curry Stock – 1 pack
Tonkatsu
  • Pork loin steak – 1 per person
  • Egg – 1
  • Japanese Panko Breadcrumbs – 1 pack
  • Flour – 25g
  • Salt & Pepper – 5g
  • Chilli flakes – 3g
  • Vegetable oil – 1litre

The Method part 1 - Tonkatsu (Breaded Pork cutlet)

  1. Mix the flour, salt, pepper and chilli flakes together
  2. Take the pork loin steak and coat in the flour mix
  3. Dip in the egg till completely covered
  4. Coat in breadcrumbs and heat oil in pan
  5. Deep fry the breaded pork steak until golden
  6. Remove from oil and use kitchen roll for excess oil
  7. Cut into strips
Do not use Olive oil for deep frying – it’s not made for high temperature cooking and the flavours will be off. If you season the flour mix a certain way it will give the pork added flavour.

The Method part 2 - Karé (Curry)

  1. Heat a tbsp of coconut oil in a saucepan and lightly fry the onions
  2. Boil a pan of water / Boil the kettle
  3. Roughly chop the potatoes and carrots
  4. If you have a rice cooker, get your rice and water in – if you’re cooking it in a pan then… good luck.
  5. Add the carrots and potatoes to your fried onions and stir for a 30 seconds 
  6. Pour the boiling water into the saucepan until the vegetables are just covered
  7. Leave the mildly simmer for 2 minutes then break the stock blocks into pieces and stir into the water
  8. Bring down the heat and leave for an hour with the lid on (if possible)

Hidden flavours

There are many things I’ve heard used in a Japanese curry to give it a ‘kakushi-aji’ (hidden flavour)

  1. Chocolate
  2. Honey
  3. Red Wine
  4. Cinnamon
  5. Celery
  6. Boiled Egg
  7. Chilli
  8. Dark Soy
Let me know of any other flavours that could be used.

 

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