Katsu Curry Recipe (Spicy Vegetable Curry with Crispy Pork Tonkatsu)
https://cookingwithdog.com/recipe/katsu-curry/
Servings
2people
Cook Time
60minutes
Servings
2people
Cook Time
60minutes
Ingredients
Curry
  • 1 Onionlarge-size, coarsely-chopped, 300g/10.6 oz for 2 people
  • 1/2 Onion2x2cm/0.8″x0.8″ pieces
  • 100 g Carrots
  • 2 Eggplants
  • 2 Green Bell Peppers (Piman)large-size
  • 2 Garlic Cloveslarge-size
  • Ginger Rootthumb-size
  • 1 tbsp Curry Powder
  • 2 tbsp Olive Oil
  • 200 ml Diced Tomatoespackaged
  • 300 ml Water
  • 1 Bouillon Cubeor consomme cube
  • 1 Bay Leaf
  • 25 g Curry Sauce Mixmedium-spicy
  • 1/2 Applesmall-size
Tonkatsu
Toppings
  • Fukujinzukea type of Japanese pickle
  • Rakkyoa type of Japanese pickle
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. Let's chop the whole onion into rough pieces. Cut the onion in half. Make cuts from the outside to the core but leave the root part attached.
    		 Let’s chop the whole onion into rough pieces. Cut the onion in half. Make cuts from the outside to the core but leave the root part attached.
  2. Rotate the onion and make cuts perpendicular to the initial cuts. Chop one whole onion into roughly-chopped pieces.
    		 Rotate the onion and make cuts perpendicular to the initial cuts. Chop one whole onion into roughly-chopped pieces.
  3. Next, cut half of the onion into 2 cm (0.8") pieces. Cut the onion into 6 wedges.
    		 Next, cut half of the onion into 2 cm (0.8″) pieces. Cut the onion into 6 wedges.
  4. Make 3 cuts perpendicular to the initial cuts.
    		 Make 3 cuts perpendicular to the initial cuts.
  5. Cut off the stem end of the eggplant and trim off the cap. Partially peel the eggplant in a striped pattern.
    		 Cut off the stem end of the eggplant and trim off the cap. Partially peel the eggplant in a striped pattern.
  6. Roughly cut it into smaller pieces while rotating the eggplant a little at a time.
    		 Roughly cut it into smaller pieces while rotating the eggplant a little at a time.
  7. Cut the bell pepper in half. Remove the seeds from the inside.
    		 Cut the bell pepper in half. Remove the seeds from the inside.
  8. Chop the bell pepper into 2 cm (0.8") pieces.
    		 Chop the bell pepper into 2 cm (0.8″) pieces.
  9. Peel the skin from the apple.
    		 Peel the skin from the apple.
  10. Soak the apple in the salt water.
    		 Soak the apple in the salt water.
  11. Coarsely grate the carrot.
    		 Coarsely grate the carrot.
  12. Grate the garlic and the ginger root.
    		 Grate the garlic and the ginger root.
  13. Remove the block of curry sauce mix from the package. Chop it into fine pieces.
    		 Remove the block of curry sauce mix from the package. Chop it into fine pieces.
  14. Let's stir-fry the ingredients for curry. Add the olive oil in a saucepan.
    		 Let’s stir-fry the ingredients for curry. Add the olive oil in a saucepan.
  15. Add the coarsely chopped onion and stir-fry it for 5 minutes on high heat.
    		 Add the coarsely chopped onion and stir-fry it for 5 minutes on high heat.
  16. Then, reduce the heat and stir continuously to avoid burning. Stir-fry the onion for 10 more minutes until golden brown.
    		 Then, reduce the heat and stir continuously to avoid burning. Stir-fry the onion for 10 more minutes until golden brown.
  17. Add the grated carrot. Stir-fry it 2 to 3 more minutes.
    		 Add the grated carrot. Stir-fry it 2 to 3 more minutes.
  18. Add the grated garlic and ginger and stir until aromatic.
    		 Add the grated garlic and ginger and stir until aromatic.
  19. Add the curry powder and stir-fry it for 2 to 3 minutes on low heat. If you don't like spicy food, you can reduce the amount of curry powder.
    		 Add the curry powder and stir-fry it for 2 to 3 minutes on low heat. If you don’t like spicy food, you can reduce the amount of curry powder.
  20. Add the eggplant and 2 cm (0.8") onion pieces.
    		 Add the eggplant and 2 cm (0.8″) onion pieces.
  21. Stir and coat the ingredients with oil.
    		 Stir and coat the ingredients with oil.
  22. Add the packaged diced tomato and water.
    		 Add the packaged diced tomato and water.
  23. Crumble the bouillon cube or consomme cube. Split the bay leaf in half and add it to the mixture.
    		 Crumble the bouillon cube or consomme cube. Split the bay leaf in half and add it to the mixture.
  24. Cover with a lid. When it begins to boil, reduce the heat to low and simmer it for about 10 minutes.
    		 Cover with a lid. When it begins to boil, reduce the heat to low and simmer it for about 10 minutes.
  25. Now, turn off the burner.
    		 Now, turn off the burner.
  26. Add the chopped curry sauce mix.
    		 Add the chopped curry sauce mix.
  27. Gently stir and dissolve the curry sauce mix.
    		 Gently stir and dissolve the curry sauce mix.
  28. Grate the apple into the curry sauce.
    		 Grate the apple into the curry sauce.
  29. Add the bell pepper and turn on the burner.
    		 Add the bell pepper and turn on the burner.
  30. Cover with a lid again. Simmer for a couple more minutes on low heat until the bell pepper softens.
    		 Cover with a lid again. Simmer for a couple more minutes on low heat until the bell pepper softens.
  31. The curry sauce is relatively thick and it easily burns so occasionally remove the lid and stir it from the bottom.
    		 The curry sauce is relatively thick and it easily burns so occasionally remove the lid and stir it from the bottom.
  32. Now, the curry sauce is ready.
    		 Now, the curry sauce is ready.
  33. Let's make the beaten egg for tonkatsu. Crack the egg into a bowl. Pour half of the egg into a tray.
    		 Let’s make the beaten egg for tonkatsu. Crack the egg into a bowl. Pour half of the egg into a tray.
  34. Add water and mix the egg well.
    		 Add water and mix the egg well.
  35. Let's prepare the pork loin for tonkasu. Sprinkle on salt and pepper.
    		 Let’s prepare the pork loin for tonkasu. Sprinkle on salt and pepper.
  36. Flip the pork over and sprinkle salt and pepper again.
    		 Flip the pork over and sprinkle salt and pepper again.
  37. Make cuts along the tough stringy parts of the pork. Flip it over and repeat the process.
    		 Make cuts along the tough stringy parts of the pork. Flip it over and repeat the process.
  38. Coat both sides of the pork with flour. Shake off the excess flour.
    		 Coat both sides of the pork with flour. Shake off the excess flour.
  39. Next, dip the pork in the beaten egg.
    		 Next, dip the pork in the beaten egg.
  40. Finally, coat it with the panko, Japanese breadcrumbs.
    		 Finally, coat it with the panko, Japanese breadcrumbs.
  41. Let's deep-fry the tonkatsu, deep-fried breaded pork. Drop the panko in the oil to check if the oil is hot enough.
    		 Let’s deep-fry the tonkatsu, deep-fried breaded pork. Drop the panko in the oil to check if the oil is hot enough.
  42. Gently place the pork in the oil and deep-fry it for 2 to 3 minutes. The oil temperature should be about 170 °C (338 °F).
    		 Gently place the pork in the oil and deep-fry it for 2 to 3 minutes. The oil temperature should be about 170 °C (338 °F).
  43. Flip it over and cook the other side for 2 to 3 minutes again.
    		 Flip it over and cook the other side for 2 to 3 minutes again.
  44. Rotate the pork with kitchen chopsticks to brown evenly.
    		 Rotate the pork with kitchen chopsticks to brown evenly.
  45. Remove the tonkatsu and place it on a paper towel.
    		 Remove the tonkatsu and place it on a paper towel.
  46. Cut the tonkatsu into 2 cm (0.8") pieces.
    		 Cut the tonkatsu into 2 cm (0.8″) pieces.
  47. Serve the steamed rice on a plate. Arrange the tonkatsu on the rice.
    		 Serve the steamed rice on a plate. Arrange the tonkatsu on the rice.
  48. Ladle the curry over it.
    		 Ladle the curry over it.
Recipe Notes

Fukujinzuke and Rakkyo are often used as vegetable relish for Japanese curry.
This recipe uses many ingredients but you should definitely try it out.