D'Open Kitchen

COOKING FOR THE SOUL

Tonkatsu Kare

Name: Tonkatsu Kare
Ingredients: 4 pork chop / pork loin cuts; 1/2 cup Flour; 2 each Eggs; 1 cup Panko; Oil for shallow frying; 1 tbsp Oil; 2 each Onion (diced); 2 each Potato (diced); 1 each Apple (diced); 2 each Carrot (diced); 1 each Chicken Stock Cube; 6 cups Water (approximately); 3 tbsp Butter; 4 tbsp Flour; 1 tbsp Garam Marsala; 1 tbsp Curry Powder; 1/4 tsp Cayenne Pepper (Optional); Cooked Rice

Recipe by

Trish yee

Embark on a gastronomic journey that fuses the best of Japan and Britain with our Tonkatsu Kare recipe. This delectable dish harmoniously marries the crispy elegance of breaded pork cutlets with the rich, aromatic allure of Japanese curry. The tender pork, delicately coated and fried to golden perfection, offers a tantalising crunch that resonates with British comfort. Nestled beside it, the fragrant Japanese curry weaves a tapestry of spices that evokes the bustling streets of Tokyo. Tonkatsu Kare is an enchanting cross-cultural encounter that promises to transport you from the British Isles to the vibrant heart of Japan. Whether shared as a hearty dinner or indulged in as a culinary exploration, our Tonkatsu Kare invites you to savour a unique blend of flavours and cultures that delight the senses.

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Course Main Course

Cuisine Japanese

Ingredients

Tonkatsu

4 pork chop / pork loin cuts
1/2 cup Flour
2 each Eggs
1 cup Panko
Oil for shallow frying

Curry

1 tbsp Oil
2 each Onion diced
2 each Potato diced
1 each Apple diced
2 each Carrot diced
1 each Chicken Stock Cube
6 cups Water approximately

Roux

3 tbsp Butter
4 tbsp Flour
1 tbsp Garam Marsala
1 tbsp Curry Powder
1/4 tsp Cayenne Pepper Optional

Others:

Cooked Rice

Instructions

Make the roux first by adding butter into a fry pan and melt it down. Then add the flour and completely cook it.
Add the garam marsala, curry powder and optional cayenne to complete the paste.
In a medium pot, heat up oil, and saute down onions, potato and carrots.
Add apples, chicken stock cube and 50% of the prepared roux into the mix and fill it with water. Let it simmer for at least 30 minutes on a medium heat and stir occasionally.
Season your meat cuts with salt and pepper, then crumb it with flour, egg, and panko (in that order). Repeat crumbing until desired effect.
Shallow fry your crumbed meats until golden brown. Let it drain and rest.
After your curry has simmered - add in additional roux (if required) until the curry is of thick consistency.
Serve tonkatsu, curry over rice.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.