Before I was pregnant, I loved watching cooking shows, reading other cooking blogs, browsing instagram pages dedicated to food, and the like. Since I’ve been pregnant, my browsing has brought on some raging cravings..like, literally RAGING because I become very upset if I couldn’t have it (insert embarrassed faced emoji).
Anyhow, on one of my browsing binges, I came across the most tantalizing, enticing image of Japanese tonkatsu curry (serious heart eyes!). From that moment on, I HAD to have some! I couldn’t think of any places near me that had it on the menu, so I decided to try and make it myself. Although, I’m sure it wasn’t the most authentic tonkatsu, it turned out pretty delicious if I do say so myself =)
3 boneless, thick cut pork chops or 6 thin sliced pork cutlets
½ cup all purpose flour
½ cup Japanese style panko bread crumbs
salt (to taste)
pepper (to taste)
garlic powder (to taste)
sweet soy sauce or katsu sauce (for dipping or drizzling)
Japanese style curry brick
1 cup medium grain rice
¼ cup oil for frying
In a rice cooker or pot, cook your rice according to package directions.
Next, take your pork and slice it into 1/3 to ½ inch thick cutlets. If already using thin cutlets, skip to the next step)
Lay out the cutlets, flatten slightly with a mallet (if desired), and season each side with salt, pepper, and garlic powder. TIP: The thinner the cutlet, the faster it will cook. BUT, we don’t want the meat too thin!
Take your egg and beat it with ¼ teaspoon of water, then set aside.
Lay out a plate of flour, the egg wash, and the panko crumbs side-by-side.
In the same order (1. flour, 2. egg wash, 3. panko), dip the pork cutlet into each making sure both sides are evenly coated, then set the breaded cutlet to the side.
Heat the oil in a frying pan over medium high heat.
Place a few cutlets in a pan at a time and allow them to cook until golden brown on each side. (about 3-5 minutes per side, but stand by to make sure the panko doesn’t brown too quickly!)
Place the cutlets on paper towels to drain the excess oil.
Prepare Japanese style curry according to package directions. (I use about 2 small squares of the brick and add either water or broth until I reach my desired consistency)
Place the curry sauce over rice and drizzle the sweet soy sauce or tonkatsu sauce over the cutlets. For a more traditional tonkatsu meal, thinly slice cabbage and serve it on the side of the cutlet.
Sarina & Baby J❤