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Tonkatsu or Katsu Curry
Tonkatsu or Katsu Curry

Before you jump to Tonkatsu or Katsu Curry recipe, you may want to read this short interesting healthy tips about Energy Raising Snacks.

Eating healthy foods makes all the difference in the way you feel. We are likely to feel way less gross after we increase our intake of healthy foods and reduce our consumption of processed foods. Eating fresh vegetables helps you feel better than eating a piece of pizza. Choosing healthier food choices can be tough when it’s snack time. You can spend numerous hours at the grocery store searching for an ideal snack foods to help you feel healthy. Why not try one of many following nutritious snacks the next time you need some extra energy?

Yogurt can be a snack many individuals neglect. In fact, many people will substitute a container of yogurt for a healthy lunch-something we do not recommend. Low fat yogurt makes a wonderful snack, nonetheless. Along with calcium, it’s a good source of aminoacids and vitamin B. Yogurt is simple for the human body to digest and, depending on the type of culture utilized to make the yogurt youre eating, can also help manage your digestive system. Easy hint: select unsweetened yogurt and add walnuts or flaxseeds. It’s an easy way to lessen sugar while still enjoying a delicious snack.

You will not have to look far to find a wide range of healthy snacks that can be easily prepared. Determining to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to tonkatsu or katsu curry recipe. To cook tonkatsu or katsu curry you only need 21 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Tonkatsu or Katsu Curry:
  1. You need Sushi rice:
  2. Prepare 2-3 cups rice (use more or less)
  3. Take For the breaded meat:
  4. You need 1 box pork loin (contains about 4-5 pieces) or 2 chicken breasts cut in half longways (to make 4 pieces)
  5. Get Salt & pepper for seasoning
  6. Use 1/2 cup plain flour
  7. Prepare 2 large eggs beaten
  8. Get 1 cup panko (Japanese breadcrumbs)
  9. Take 4-5 cups vegetable oil, for cooking the breaded meat
  10. Provide For the vegetables:
  11. Get 2 carrots, sliced into rounds
  12. Prepare 1 medium onion, chopped into quarter slices
  13. Use 6 button mushrooms cut in half
  14. Use 1 broccoli florets, sliced in half or use mangetout sliced in half
  15. Provide 5 small Maris Piper potatoes, sliced in half
  16. Prepare For the curry sauce:
  17. Provide 1 tablespoon vegetable oil
  18. Get 5 cups boiled water (from kettle)
  19. Get 1 block Japanese curry sauce (S&B Golden Curry Mix)
  20. Prepare For garnish:
  21. Use 1 tablespoon black or white sesame seeds, sprinkle over rice (optional)
Instructions to make Tonkatsu or Katsu Curry:
  1. Add the rice to the rice cooker. Wash and rinse it a few times until it is no longer cloudy. Cook the rice and leave it there until ready for serving.
  2. Peel and slice carrots into rounds 0.5cm. Peel the onions and cut into quarter slices. Cut the mushrooms and broccoli florets in half. Slice the potatoes into quarters and set the vegetables aside.
  3. Boil about 5 cups of water in a kettle to save time. On medium heat, in a medium sized sauce pan place the carrots and potatoes. Add the hot water enough to cover the vegetables and cook until soft. In a colander drain the vegetables and set the carrots and potatoes aside.
  4. On medium heat, add oil in a wok and let it heat up for about a minute. Place onions in wok and sauté the onions until it becomes translucent, then add the carrots and potatoes and stir. Cook it for about a minute. Now add broccoli or mangetout and mushrooms and then the hot water (from kettle) enough to cover the vegetables. Let it cook for another 2-3 minutes stirring occasionally.
  5. Add the block of the curry sauce (add more or less depending on preference). Let it simmer gently, turning down the heat to low for 10-15 minutes. Stir occasionally from time to time to prevent sauce and vegetables from sticking and burning. Then turn off heat and set aside.
  6. In the meantime as the curry cooks, prepare the pork by pounding each lion piece one by one until 0.5cm thick. Season with salt & pepper (add as much or little as you like).
  7. In two separate baking trays place the flour in one (season with a small amount of pepper & salt - optional) and in the other the panko breadcrumbs. In a bowl gently beat the eggs.
  8. Take a piece of pork lion (I used pork) or chicken breast and fully coat it all over in the flour on both sides. Dip into the egg and let any excess egg drip back into the bowl. Then place the pork in the panko breadcrumbs and cover the meat with it on both sides (including the edges). Place this on a large baking tray. Repeat the steps until all the pork has been used and set aside.
  9. In a wok or large pot add oil for shallow frying the breaded pork. On medium heat let the oil heat up. Drop a piece of panko breadcrumb into the oil. If it sizzles then the oil is ready. Place a piece of breaded meat into the wok. Let one side turn slightly golden brown before turning. Once brown turn over. Turn once more.
  10. When golden brown transfer onto kitchen paper placed on top of a plate or tray to allow the excess oil to drain. Repeat the process until all meat has been used.
  11. Place one breaded pork or chicken piece onto a chopping board. Cut into several slices (place remaining cooked meat in oven, on low temperature to keep warm) or leave whole. On a serving plate, add the rice, place the sliced meat next to it. Then ladle the curry sauce either on the side or on top of meat and rice (add as much or little as you wish). Garnish with sesame seeds (optional).

Fry the pork chops one at a time until golden brown, then drain on a paper towel. Sauté the onions until translucent, then add the potatoes and carrots. Coat pork with plain flour, cover with raw, beaten egg and then dip in breadcrumbs before deep-frying in vegetable oil. Stir until curry sauce is thick and smooth. Slice cooked pork katsu into strips and lay over a bed of rice, then add the curry sauce.

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