Throwback Thursday: Tonkatsu (Fried Pork Cutlet) w/ Japanese curry. Recipe + Progress pics
Greetings folks! Here's a recipe & progress pics for fried Tonkatsu aka fried pork cutlets, Japanese style golden curry and rice.
I swear it was Thursday a few minutes ago! My internet was down for most of the day so now I'm running on Alaska's' time for a midnight-ish Throwback Thursday. I used to live in Alaska so it's okay...
Anyways, I've decided the easiest way to put together this guide was to combine some of my previous photos for an easy step-by-step guide for your viewing pleasure. My curiosity and experimentation started awhile back when a co-worker and I were talking about different cooking/BBQ. He recommended I give this recipe a shot so I decided to test it out a few different times, some of which can be found on Imgur. This one is easy to do and has become one of my "go to" dinners. On the plus side, the curry can be batch cooked and vacuum packed for future easy meals!
Getting started
Rice cookers are a Godsend!
How can you have any curry if you don't eat your meat?!?
Now the Curry
I feel like I'm still perfecting this recipe with the right amount of vegetables and spices before I start experimenting with making my own curry from scratch. In the mean time I'm using golden curry sauce mix which is typically found in international stores, or international food isles in large grocery chains. It comes in a variety of spiciness but I find even the medium is very mild compared to southwest standards, Thai, and Indian curry.
Everything combined and starting to smell good!
Here I've combined my sautéed vegetables, seasoned flank steak, golden curry sauce mix, and 2 1/2 cups or 600 ml of water. Prior to grilling I pre-seasoned the meat with low sodium soy sauce, garlic, pepper, and onion power so additional spices weren't needed.
Whats in the bag?!
Flour power!
Now comes the semi messy part :-)
All frying up now!
Finished product!
Allow cutlets to rest and assemble rice & curry half on opposite sides of the plate. Afterwards, slice the cutlet and place on top of both mixtures. For a fancy rice dome, user that fancy rice spoon the rice cooker came with! For those of you who want a full breakdown/ recipe let me know. In the mean time I have the ingredient list here via google docs. 
Additional thoughts - The Rejects
Here you can see the difference between a fully cooked and a slightly overcooked cutlet/pork chop. It wasn't as smashed out as the others, so I tired to cook it for longer. Even in this state it was slightly over browned, but still tasty with the curry/rice combo. Everyone likes to take pictures of perfect results - but the reality is no matter what you're going to have some rejects along the way.
In your exploration it's important to not only to accept that this happens, but most importantly why it happens - even to the best of us. Just remember that it's is completely fine! The joy of cooking at it's core is about exploration and experimentation!
Regardless, I hope you all enjoy and thank you for stopping by!
Well prepared👍
Wow, that looks delicious!
Glad you enjoyed!
Hey!!nice to see you post again!! See you've been busy. Making curry from skratch is not that difficult, you just need access to authentic spices (make sure you roast and grind them as you need them), herbs and veggies...the ratio you'll decide by your own taste...until then, i'd recomend you use curry pastes instead of sauces. Much better, a lot of work invested in them, great flavour. Good luck!
Good to know! I've seen quite a few recipes floating on the web - may of which i'd modify for my own taste, because leave anything the hell alone as former cook. Based on the amount of work I'd definitely want to experiment before sharing. Thanks again for stopping by! +1
Great
Glad you dig!
Tasty dish
Tasty indeed! definitely a classic now in my home.
curry is nice but its also on the otherhand harmful to our health. We have natural things to cook with instead of curry(or other flavours). We can use Nutmeg: the spice made from the seed of the fragrant nutmeg (Myristica fragrans) tree. The spice has a distinctive pungent fragrance and a warm slightly sweet taste; it is used to flavour many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and such beverages as eggnog.
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Gracias por compartir, una nueva forma de preparar la carne de cerdo. Le daré una sorpresa a mi esposo con esta receta.
Agreed. I was surprised the first time I tried it. The trick is the make sure the pork is smashed out enough so the breading doesn't burn. I hope your husband likes it!