Pound the pork loin with a meat mallet, season with salt and pepper on both sides.
Description
Japanese curry with crispy tonkatsu is comfort food at its finest. The mild, slightly sweet Japanese-style curry differs from Indian curry - it is smoother and more aromatic. The breaded pork cutlet in a crunchy panko coating contrasts with the velvety sauce. Served with sticky rice and tsukemono (pickled vegetables), it makes a complete meal.
Składniki (11)
Servings:
4
- Pork loin 500 g
- Wheat flour 100 g
- Curry powder 30 g
- White rice 300 g
- Breadcrumbs 2 g
- Vegetable oil 500 ml
- Egg 0.0 szt.
- Onion 0.0 szt.
- Carrot 0.0 szt.
- Potato 0.0 szt.
- 🌿 Przyprawy
- Garam masala 10 g
💰 Szacowany koszt dania:
~29.02 PLN
(7.25 PLN/porcję)
💡 Kliknij na składnik aby oznaczyć jako użyty
Preparation steps
1
2
We bread: flour, beaten egg, panko. Set aside for 10 minutes.
3
Dice the onion, carrot, and potatoes.
4
Sauté the onion, add the vegetables, pour in 600ml of water, and cook for 20 minutes.
5
Add the curry and garam masala, cook for another 10 minutes until thickened.
6
Heat the oil to 170°C, fry the cutlets for 5-6 minutes until golden brown.
7
Drain on paper, cut into strips.
8
Serve the rice, curry, and cutlet on one plate.
Fun Fact
Japanese-style curry was introduced to Japan by the British in the 19th century and has since gained immense popularity.
Best for
Tips
🍽️
Serving
Serve on a large plate, placing the rice next to the curry, and topping it with sliced tonkatsu. Garnish with fresh parsley or chives. It pairs perfectly with pickled vegetables on a separate plate.
🥡
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat in the microwave or on a skillet over low heat to prevent the dish from losing its texture.
📸 Ugotowane przez społeczność
Zaloguj się, aby dodać zdjęcieDodaj zdjęcie gotowej potrawy
Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.
🍲
Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!
Comments (0)
Be the first to comment on this recipe!
Add a comment