Easiest Way to Make Super Quick Homemade Tonkatsu or Katsu Curry

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Before you jump to Tonkatsu or Katsu Curry recipe, you may want to read this short interesting healthy tips about {Healthy Eating Doesnt Have To Be A Chore.

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Therefore, it should be fairly obvious that its not hard to add healthy eating to your everyday life.

We hope you got benefit from reading it, now lets go back to tonkatsu or katsu curry recipe. To make tonkatsu or katsu curry you need 21 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to cook Tonkatsu or Katsu Curry:

1. Prepare of Sushi rice:.
2. Provide 2-3 cups of rice (use more or less).
3. Get of For the breaded meat:.
4. You need 1 box of pork loin (contains about 4-5 pieces) or 2 chicken breasts cut in half longways (to make 4 pieces).
5. Take of Salt & pepper for seasoning.
6. Use 1/2 cup of plain flour.
7. Get 2 of large eggs beaten.
8. Take 1 cup of panko (Japanese breadcrumbs).
9. Use 4-5 cups of vegetable oil, for cooking the breaded meat.
10. Take of For the vegetables:.
11. You need 2 of carrots, sliced into rounds.
12. Provide 1 of medium onion, chopped into quarter slices or finely chopped.
13. Prepare 6 of button mushrooms cut in half.
14. Take 1 of broccoli florets, sliced in half or use mangetout sliced in half.
15. Get 5 of small Maris Piper potatoes, or a handful baby potatoes sliced in half.
16. Use of For the curry sauce:.
17. Take 1 tablespoon of vegetable oil.
18. Provide 5 cups of boiled water (from kettle).
19. Take 1 block of Japanese curry sauce (S&B Golden Curry Mix).
20. Get of For garnish:.
21. You need 1 tablespoon of black or white sesame seeds, sprinkle over rice (optional).

Steps to make Tonkatsu or Katsu Curry:

1. Add the rice to the rice cooker. Wash and rinse it a few times until it is no longer cloudy. Cook the rice and leave it there until ready for serving..
2. Peel and slice carrots into rounds 0.5cm. Peel the onions and cut into quarter slices. Cut the mushrooms and broccoli florets in half. Slice the potatoes into quarters and set the vegetables aside..
3. Boil about 5 cups of water in a kettle to save time. On medium heat, in a medium sized sauce pan place the carrots and potatoes. Add the hot water enough to cover the vegetables and cook until soft. In a colander drain the vegetables and set the carrots and potatoes aside..
4. On medium heat, add oil in a wok and let it heat up for about a minute. Place onions in wok and saut the onions until soft bad becomes translucent, then add the carrots and potatoes and stir. Cook it for about a minute. Now add broccoli or mangetout and mushrooms. Cook for about 1-2 minutes. Add the curry block along with then the hot water (from kettle) enough to cover the vegetables. Stir until the curry block has fully dissolved..
5. Let it simmer gently, turning down the heat to low for 10-15 minutes. Stir occasionally from time to time to prevent sauce and vegetables from sticking and burning. Then reduce to very low to keep warm..
6. In two separate baking trays place the flour in one (season with a small amount of pepper & salt - optional) and in the other the panko breadcrumbs. In a bowl gently beat the eggs..
7. In the meantime as the curry simmers, prepare the pork by pounding each loin piece one by one until 0.5cm thick. Season with salt & pepper (add as much or little as you like)..
8. Take a piece of pork loin (I used pork) or chicken breast and fully coat it all over in the flour on both sides. Dip into the egg and let any excess egg drip back into the bowl. Then place the pork in the panko breadcrumbs and cover the meat with it on both sides (including the edges). Place this on a large baking tray. Repeat the steps until all the pork has been used and set aside..
9. In a wok or large pot add oil for shallow frying the breaded pork. On medium heat let the oil heat up. Drop a piece of panko breadcrumb into the oil. If it sizzles then the oil is ready. Place a piece of breaded meat into the wok. Let one side turn slightly golden brown before turning. Once brown turn over. Turn once more..
10. When golden brown transfer onto kitchen paper placed on top of a plate or tray to allow the excess oil to drain. Repeat the process until all meat has been used..
11. Place one breaded pork or chicken piece onto a chopping board. Cut into several slices (place remaining cooked meat in oven, on low temperature to keep warm) or leave whole. On a serving plate, add the rice, place the sliced meat next to it. Then ladle the curry sauce either on the side or on top of meat and rice (add as much or little as you wish). Garnish with sesame seeds (optional)..

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