Embark on a gastronomic journey that fuses the best of Japan and Britain with our Tonkatsu Kare recipe. This delectable dish harmoniously marries the crispy elegance of breaded pork cutlets with the rich, aromatic allure of Japanese curry. The tender pork, delicately coated and fried to golden perfection, offers a tantalising crunch that resonates with British comfort. Nestled beside it, the fragrant Japanese curry weaves a tapestry of spices that evokes the bustling streets of Tokyo. Tonkatsu Kare is an enchanting cross-cultural encounter that promises to transport you from the British Isles to the vibrant heart of Japan. Whether shared as a hearty dinner or indulged in as a culinary exploration, our Tonkatsu Kare invites you to savour a unique blend of flavours and cultures that delight the senses.
- 4 pork chop / pork loin cuts
- 1/2 cup Flour
- 2 each Eggs
- 1 cup Panko
- Oil for shallow frying
- 1 tbsp Oil
- 2 each Onion diced
- 2 each Potato diced
- 1 each Apple diced
- 2 each Carrot diced
- 1 each Chicken Stock Cube
- 6 cups Water approximately
- 3 tbsp Butter
- 4 tbsp Flour
- 1 tbsp Garam Marsala
- 1 tbsp Curry Powder
- 1/4 tsp Cayenne Pepper Optional
Make the roux first by adding butter into a fry pan and melt it down. Then add the flour and completely cook it.
Add the garam marsala, curry powder and optional cayenne to complete the paste.
In a medium pot, heat up oil, and saute down onions, potato and carrots.
Add apples, chicken stock cube and 50% of the prepared roux into the mix and fill it with water. Let it simmer for at least 30 minutes on a medium heat and stir occasionally.
Season your meat cuts with salt and pepper, then crumb it with flour, egg, and panko (in that order). Repeat crumbing until desired effect.
Shallow fry your crumbed meats until golden brown. Let it drain and rest.
After your curry has simmered - add in additional roux (if required) until the curry is of thick consistency.
Serve tonkatsu, curry over rice.