Crispy Japanese Tonkatsu Curry Recipe

Crispy Japanese Tonkatsu Curry Recipe

This authentic Japanese comfort food combines perfectly crispy panko-crusted pork cutlets with rich, savory curry sauce served over fluffy rice. It's the ultimate fusion of textures and flavors that brings restaurant-quality dining to your home kitchen.

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Course: Main Course

Cuisine: Japanese

Keyword: Curry

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 685kcal

Equipment

Ingredients

For the Tonkatsu:

4 pork loin chops
1/4 cup all-purpose flour
1 large egg
1 cup panko breadcrumbs
Salt and pepper
Oil for frying

For the Curry:

1 onion sliced
2 carrots cubed
2 potatoes cubed
1 pack Japanese curry roux
3 cups water

Instructions

Season pork chops generously with salt and pepper on both sides.
Set up breading station: place flour in one dish, beaten egg in another, and panko breadcrumbs in a third.
Coat each pork chop in flour, dip in beaten egg, then thoroughly coat with panko breadcrumbs, pressing gently to adhere.
Heat oil in a large skillet or deep fryer to 350°F (175°C).
Fry pork cutlets for 3-4 minutes per side until golden brown and cooked through; drain on paper towels.
In a separate pot, sauté onion, carrots, and potatoes until softened, about 8-10 minutes.
Add water to the vegetable pot and bring to a boil; reduce heat and simmer until vegetables are tender, about 15 minutes.
Stir in curry roux pieces until completely dissolved and sauce thickens, about 5 minutes.
Let fried pork cutlets rest for 2-3 minutes, then slice into strips.
Serve sliced tonkatsu over steamed rice and top with curry sauce.

Notes

Use cold water when preparing the egg wash for extra crispy coating

Double-coat the pork in panko for maximum crunchiness

Let fried cutlets rest briefly before slicing to retain juices and prevent the coating from falling off

Adjust water quantity to achieve desired curry thickness - add more for thinner consistency

Japanese curry roux can be found in Asian grocery stores or substituted with curry powder and flour roux

Make-ahead tip: Curry can be prepared up to 2 days in advance and reheated

For extra flavor, add a tablespoon of soy sauce or Worcestershire sauce to the curry

Maintain oil temperature consistently while frying to prevent soggy coating

Nutrition