Japanese Tonkatsu Curry
Total time
Author: Jeff Kang
Recipe type: Main
Cuisine: Japanese
Serves: 4 ppl
- 1.5 lb of pork chop
- 1 tsp of white pepper
- ½ tsp of salt
- half pack of curry brick (4.4 oz)
- 1 tbsp of sugar
- 3 cup of water
- 1 pack of panko (3.5 oz)
- ½ cup of flour
- 2 eggs
- 3 cups of oil
- 1 cup of broccoli
- 1 cup of diced carrot
- Hammer the pork chop with tenderizing mallet or the back of the knife evenly on both side
- Season with salt and white pepper
- Bread the pork chop in sequence: flour, egg mixture, and then panko, press with some force so panko will stick to pork chop
- Heat up the oil to 300F
- Fry the pork chop one by one to avoid losing heat, each for 1 min
- Set aside for cooling
- Heat the oil up to 350F
- Fry the pork chop one by one to avoid losing heat, each for 2 min
- Depends on the thickness of the pork chop, you might need to fry for 1 extra min
- Set aside to cool for 5 min, start making curry
- Take one sauce pan, add 3 cups of water, half pack of curry and 1 Tbsp of sugar, stir constantly and slowly bring to boil at medium heat
- Turn off heat when the curry is melted completely
- boil a pot of water, boil the brocolli and carrot in water for 3 min
- Ready to serve
Recipe by It's My Dish at https://itsmydish.com/mike-vs-jeff-curry-challenge/
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