Recipes
Pork Katsu Curry (Tonkatsu)
Serves 4
| Prep Time: 5 mins
| Cook Time: 35 mins
| Total Time: 40 mins
You may need: Japanese Curry
Discover The Recipe
Pork Katsu Curry (Tonkatsu) is one of Japan’s most popular dishes and is similar to a German schnitzel or even "chicken fried steak" in the USA. Panko-breaded pork cutlets are fried crispy on the outside but remain tender on the inside. Often paired with hearty onion, potato, and carrots, each bite is coated in a mild, rich curry sauce. In Japan, curry with rice is considered a national dish on par with Ramen and ahead of even sushi and miso (soup)! However, unlike its East Indian cousin, Japanese curry is mild, slightly sweet, and a little savory, making it enjoyable for kids and adults alike. The original Japanese curry was inspired by British sailors, who brought curry from South Asia in the 19th century, and originally made with beef. There are other variations of curry that will satisfy any taste including chicken katsu or making a beef curry stew (both recipes are on our website). Frying the cutlets in oil is the classic way to make the tonkatsu, but oven baking and air frying can also result in lovely pork cutlets. Our Japanese Curry spice is a proprietary blend of turmeric, coriander, cumin, cardamom, cloves, monkfruit, fenugreek, ginger, cinnamon, and black pepper which gives the dish a gentle, family-friendly introduction to exotic curry flavor.
Ingredients
For the tonkatsu:
1 lb boneless pork chops
1-2 tsp Kosher salt, to taste
2 eggs
¼ cup all purpose flour
1 cup panko bread crumbs
½ cup canola (or vegetable) oil
For the curry:
3 Tbsp butter
3 Tbsp flour
2 Tbsp Piquant Post Japanese Curry spice
2 Tbsp canola (or vegetable) oil
1 yellow onion, chopped
2 large carrots, chopped
3 red potatoes, cubed
1.5 tsp salt
3 cups water
Cooked jasmine rice, for serving
Notes
If you don’t have a meat mallet, use a rolling pin or can of tomatoes/beans to flatten the pork. Be sure to roll on top of the plastic.
Be sure to use panko breadcrumbs. They add a crispiness to the dish that other bread crumbs do not yield.
The roux will get thick and paste-like. If it is too thick to stir well, add 2-3 Tbsp water to help combine.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
Prep the pork chops: Place the pork chops between 2 sheets of plastic wrap and pound with a meat mallet (or can of beans) until ~1/4 inch thick. Season pork chops with salt. In a shallow bowl, lightly beat the egg. Spread the flour and panko bread crumbs in 2 other bowls. Dredge each chop first in flour, then egg, then coat them with panko bread crumbs. Set aside.
Next, make curry sauce: In a small saucepan, melt the butter over Med heat. Whisk in flour, 1 Tbsp at a time. Add Japanese Curry and whisk until smooth and fully combined.
In a large stock pot, heat 2 Tbsp oil over Med-High heat. Add onions & sauté for 3-4 mins. Add carrots and potatoes. Sauté for another 2 mins. Add salt and water. Bring to a boil, reduce heat and simmer for 10 mins until carrots and potatoes are cooked. Stir in curry roux and simmer until thick, about 4-5 mins.
Next, fry the pork chops: fill a large saucepan with oil and heat over Med. Add pork chops, 1-2 at a time, and cook until evenly golden and crispy, about 4-5 mins on each side or until cooked to 145 deg F. Transfer to a paper towel-lined plate. Slice & serve over fresh jasmine rice with curry sauce.
Alternatives & Substitutions
Try our Chicken Katsu Curry our Japanese Beef Curry, or our Japanese Curry Meatballs with Jasmine Rice for other hearty curry dishes using our Japanese Curry spice blend.
Japanese Curry is typically mild and a little sweeter than South Asian curry. But our spice is very versatile so, substitute it in any recipe for an equivalent amount of curry powder.
Use Japanese Curry to make a curry served with noodles like these dry Curry Udon Noodles, our Tofu Curry Udon, or a more Curry Noodle Soup.
For vegans or vegetarians, try our Japanese Vegan Root Vegetable Curry.
You can also make this in the air fryer! After adding the breading, spray with olive oil. Air fry at 350 degrees for 10 minutes. Flip, and air fry for another 7-8 minutes.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Pork Katsu Curry (Tonkatsu)
Serves
4
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Piquant Post spice you'll need: Japanese Curry
Ingredients
For the tonkatsu:
1 lb boneless pork chops
1-2 tsp Kosher salt, to taste
2 eggs
¼ cup all purpose flour
1 cup panko bread crumbs
½ cup canola (or vegetable) oil
For the curry:
3 Tbsp butter
3 Tbsp flour
2 Tbsp Piquant Post Japanese Curry spice
2 Tbsp canola (or vegetable) oil
1 yellow onion, chopped
2 large carrots, chopped
3 red potatoes, cubed
1.5 tsp salt
3 cups water
Cooked jasmine rice, for serving
Instructions
Prep the pork chops: Place the pork chops between 2 sheets of plastic wrap and pound with a meat mallet (or can of beans) until ~1/4 inch thick. Season pork chops with salt. In a shallow bowl, lightly beat the egg. Spread the flour and panko bread crumbs in 2 other bowls. Dredge each chop first in flour, then egg, then coat them with panko bread crumbs. Set aside.
Next, make curry sauce: In a small saucepan, melt the butter over Med heat. Whisk in flour, 1 Tbsp at a time. Add Japanese Curry and whisk until smooth and fully combined.
In a large stock pot, heat 2 Tbsp oil over Med-High heat. Add onions & sauté for 3-4 mins. Add carrots and potatoes. Sauté for another 2 mins. Add salt and water. Bring to a boil, reduce heat and simmer for 10 mins until carrots and potatoes are cooked. Stir in curry roux and simmer until thick, about 4-5 mins.
Next, fry the pork chops: fill a large saucepan with oil and heat over Med. Add pork chops, 1-2 at a time, and cook until evenly golden and crispy, about 4-5 mins on each side or until cooked to 145 deg F. Transfer to a paper towel-lined plate. Slice & serve over fresh jasmine rice with curry sauce.
Notes
If you don’t have a meat mallet, use a rolling pin or can of tomatoes/beans to flatten the pork. Be sure to roll on top of the plastic.
Be sure to use panko breadcrumbs. They add a crispiness to the dish that other bread crumbs do not yield.
The roux will get thick and paste-like. If it is too thick to stir well, add 2-3 Tbsp water to help combine.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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