Tonkatsu (breaded pork) curry recipe

Japanese tonkatsu is an emblematic dish of Japanese gastronomy, appreciated for its comforting taste and irresistibly crispy texture. It's a pork cutlet breaded with panko breadcrumbs, a light, airy breading typically used in Japanese cuisine, which results in a golden frying, crunchy on the outside and melt-in-the-mouth on the inside.

In this revisited version, tonkatsu is subtly enhanced with a touch of aromatic Japanese curry, bringing an extra depth of flavor. It's served with a delicious homemade sauce made with red miso, sesame, garlic and ginger, for an umami-rich, 100% authentic seasoning.

Accompanied by Japanese white rice and a crisp green salad, this dish becomes a complete meal, both balanced and delicious. Ideal for a home-cooked lunch or dinner, it offers a perfect blend of Japanese culinary tradition and simplicity of preparation.

Easy to make, this recipe for tonkatsu with curry and miso sauce is a perfect choice for discovering or rediscovering Japanese flavors at home, while impressing your guests with a generous dish full of character.

Prep Time

25 minutes

Cooking Time

30 minutes

Servings

2

Ingredients

• 2 pork cutlets (our chef recommends lomo, about 150 g each)
• 1 beaten egg
• 80 g flour
• 60 g panko
• 1 tsp curry powder
• 1 tbsp. aonori (dried green seaweed)
• Table salt
• Pepper
• Cooking oil (sunflower or grapeseed)
• 1 small onion, thinly sliced
• 1 clove garlic, grated
• 1 tsp. grated fresh ginger
• 1 tsp sesame oil
• 1 tbsp. tonkatsu sauce
• 1 tsp Japanese curry powder
• 150 ml hot water
• 1 tsp flour or cornstarch (to thicken)
• 320 g rice

Directions

1. Flatten the cutlets slightly with a mallet.
2. Season with salt and pepper, then sprinkle both sides with curry powder.
3. Dip each cutlet in the flour, then in the beaten egg, and finally in the panko.
4. Press lightly to ensure that the breadcrumbs adhere.
5. Heat the oil in a deep frying pan to 170-180°C.
6. Fry the cutlets for 3-4 minutes on each side, until golden brown.
7. Drain on paper towels.
8. In a small saucepan, heat the sesame oil and add the garlic and ginger.
9. Cut the tonkatsu into thick strips.
10. Serve over hot white rice, with a little green salad.
11. Drizzle with tonkatsu sauce.