JAPANESE BAKED TONKATSU CURRY RICE

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Homemade Japanese style crumb pork curry with rice is a perfect one plate meal. If you are looking for a healthy and delicious dinner idea, this baked Tonkatsu served with vegetable curry and warm rice tick all the boxes!

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JAPANESE BAKED TONKATSU CURRY RICE

TONKATSU means pork cutlet in Japanese, is typically made with pork chops coated on panko before being deep-fried.

KATSU CURRY simply means a Japanese style curry tops with crunchy meat cutlet. This could be either chicken or pork. The curry flavour is generally sweet and mild which is suitable for anyone to enjoy including young children. It is normally serve with steamed rice, however you can choose to pair it with salad of your choice such as raw shredded cabbage for a lighter version.

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This TONKATSU CURRY RICE is a very classic and popular dishes in Japan to make at home. They are rich and flavoursome, an ultimate comfort food that is perfect for lunch and dinner.

In this recipe, the Tonkatsu is baked instead of deep-fried. They are absolutely delicious and a total game changer as in no different you could tell by the look or taste. The meat is tender, juicy and a lot healthier than the deep-fried version. I’m also making the curry roux from scratch which only required an addition 15 minutes of your time. Surely, you can use the commercial curry mix for convenience purposes.

Let’s get started and check out how to make this hearty meal!

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INGREDIENTS REQUIRED TO MAKE JAPANESE BAKED TONKATSU CURRY RICE

For curry we need:

Curry paste which is made with butter, all purpose flour, curry powder & turmeric powder

Vegetables – potatoes, carrot, onion, baby peas

Water, soy sauce, sugar and vegetable oil

For tonkatsu we need:

3-4 pork chops, boneless

Flour, salt & pepper, all purpose flour & panko

Steamed rice

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HOW TO MAKE JAPANESE BAKED TONKATSU CURRY RICE

In a saucepan, add butter and flour cook on low heat for 12-15 minutes until mixture becomes thicken and brown in colour. Stir constantly to prevent the mixture from burning.

Add curry powder and turmeric powder and stir to combine. Turn off heat and transfer curry mixture to a small bowl and set aside while preparing other ingredients.

Preheat oven to 200°C. Place baking sheet on a baking tray, then wash and cook rice according to the packet instructions.

Prepare Tonkatsu by debone and remove the extra fat on the pork chops. Pound both side of the meat using a meat pounder.

In a large bowl, add flour, salt & pepper and whisk well. Coat the meat in the flour evenly and pat off excess flour. Dip into the beaten egg then coat with panko. Place it on a baking tray with baking paper. Repeat until you coated all the meat. Spray a thin layer of vegetable oil over the crumb and bake in the oven at 200°C for 20 minutes or until pork is completely cook and no longer pink inside.

Prepare curry ingredients for the meantime.

Wash and cut all the vegetables, heat up oil in a wok, saute and cook onion with carrot for 1 minute until onion is slightly brown. Add potatoes and water cook on medium low heat for 10 minutes until vegetables are soft. Add baby peas and cook for another minute.

Add soy sauce and sugar and stir to combine. Lastly add the curry roux and stir until curry paste is fully dissolved. If the mixture is too thick, add extra water until you get the right thickness. Taste and adjust the saltiness by adding extra soy sauce if required.

Remove tonkatsu from the oven and cut into slices. Divide rice over serving plates, pour the curry on the side and top with tonkatsu. Enjoy while it warm!

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RECIPE

Homemade Japanese style crumb pork curry with rice is a perfect one plate meal. If you are looking for a healthy and delicious dinner idea, this baked Tonkatsu served with vegetable curry and warm rice tick all the boxes!



JAPANESE BAKED TONKATSU CURRY RICE
Prep time: 30 minutes
total time: 1 hour 20 minutes
cooking time: 50 minutesserve: 4

INGREDIENTS:

To make curry paste
– 3 tbsp butter
– 1/4 cup plain flour
– 1 tbsp curry powder
– 1 tsp turmeric powder

To make curry
– 500g potatoes, peeled and diced
– 2 large carrots, peeled and diced
– 1 onion, finely chopped
– 1 cup baby peas
– 3-4 cups water, according to your thickness preference + more if required
– 1 tbsp soy sauce
– 2 tsp sugar
– 1/3 cup curry paste
To make tonkatsu
– 3-4 pork chops, boneless
– 1 cup plain flour
– 1 large egg
– salt & pepper
– 1 cup panko breadcrumbs

To serve
– 2 cups rice of your choice, wash and rinse



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INSTRUCTIONS

– In a saucepan, add butter and flour cook on low heat for 12-15 minutes until mixture becomes thicken and brown in colour. Stir constantly to prevent the mixture from burning.

– Add curry powder and turmeric powder and stir to combine. Turn off heat and transfer curry mixture to a small bowl and set aside while preparing other ingredients.

– Preheat oven to 200°C. Place baking sheet on a baking tray, then wash and cook rice according to the packet instructions.

– Prepare Tonkatsu by debone and remove the extra fat on the pork chops. Pound both side of the meat using a meat pounder.

– In a large bowl, add flour, salt & pepper and whisk well. Coat the meat in the flour evenly and pat off excess flour. Dip into the beaten egg then coat with panko. Place it on a baking tray with baking paper. Repeat until you coated all the meat.

– Spray a thin layer of vegetable oil over the crumb and bake in the oven at 200°C for 20 minutes or until pork is completely cook and no longer pink inside.

– Prepare curry ingredients for the meantime.

– Wash and cut all the vegetables, heat up oil in a wok, saute and cook onion with carrot for 1 minute until onion is slightly brown. Add potatoes and water cook on medium low heat for 10 minutes until vegetables are soft. Add baby peas and cook for another minute.

– Add soy sauce and sugar and stir to combine. Lastly add the curry roux and stir until curry paste is fully dissolved. If the mixture is too thick, add extra water until you get the right thickness. Taste and adjust the saltiness by adding extra soy sauce if required.

– Remove tonkatsu from the oven and cut into slices. Divide rice over serving plates, pour the curry on the side and top with tonkatsu. Enjoy while it warm!

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