Recette tonkatsu (porc pané) curry
Discover the comforting flavors of tonkatsu, a Japanese breaded pork dish enhanced with aromatic curry.
Equipment
- Deep frying pan
- Small saucepan
Ingredients
- 2 pieces pork cutlets Approximately 150 g each
- 1 large egg beaten
- 80 g flour
- 60 g panko breadcrumbs
- 1 teaspoon curry powder
- 1 tablespoon aonori dried green seaweed
- Salt to taste
- Pepper to taste
- Frying oil sunflower or grape seed
- 1 small onion sliced
- 1 clove garlic grated
- 1 teaspoon fresh ginger grated
- 1 teaspoon sesame oil
- 1 tablespoon tonkatsu sauce
- 1 teaspoon Japanese curry
- 150 ml hot water
- 1 teaspoon flour or corn starch for thickening
- 320 g rice
Instructions
- Lightly flatten the pork cutlets using a mallet.
- Season with salt and pepper, then sprinkle curry powder on both sides.
- Dredge each cutlet in flour, dip in beaten egg, and coat with panko breadcrumbs.
- Press lightly to ensure the breadcrumbs adhere well.
- Heat the oil to 170-180°C in a deep frying pan.
- Carefully place the cutlets in the hot oil and fry for 3 to 4 minutes on each side until golden brown.
- Drain on paper towels.
- In a small saucepan, heat sesame oil, then add garlic and ginger.
- Slice the tonkatsu into thick strips.
- Serve over hot white rice, with a side of fresh salad.
- Drizzle with a bit of tonkatsu sauce.
Notes
For extra crunch, consider double coating the meat in egg and panko before frying.
Nutrition
Serving: 1servingCalories: 650kcalCarbohydrates: 65gProtein: 35gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 8gCholesterol: 130mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 2.5mg
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