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Before you jump to Tonkatsu or Katsu Curry recipe, you may want to read this short interesting healthy tips about Choosing Wholesome Fast Food.
Almost every single “get healthy” and “weight loss” document you read will tell you to skip the drive through and make all of your meals yourself. This is really very true. But sometimes the last thing you want to do is put together a whole supper for yourself and your family. Sometimes almost all you desperately want is to go to the drive through and get home as soon as possible. There is zero reason you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This may be possible because lots of the popular fast food places making the effort to make their menus better now. Here’s how you’ll be able to eat healthfully while you are at a fast food restaurant.
Visit a drive through for a place that has made it a practice to supply healthier options to people. Arby’s as an example, is void of burgers. As an alternative you can select from roast beef sandwiches, salads, wraps as well as other healthier items. Wendy’s, although no stranger to the hamburger, additionally includes an abundance of alternative meal choices: large salads, large baked potatoes and other tasty items fill its menu. Most fast food dining places do not stoop to the poor lows seen at McDonalds.
Logic states that that one the simplest way to stay healthy and balanced is to sidestep the drive through and never eat fast food. Most of the time this is a good plan but if you make beneficial choices, there is no reason you can’t visit your drive through from time to time. Sometimes the thing you need is to let other people produce your dinner. There isn’t any reason to feel bad about visiting the drive through when you make healthy decisions!
We hope you got benefit from reading it, now let’s go back to tonkatsu or katsu curry recipe. You can cook tonkatsu or katsu curry using 21 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook Tonkatsu or Katsu Curry:
- Use Sushi rice:
- Get 2-3 cups rice (use more or less)
- Use For the breaded meat:
- Get 1 box pork loin (contains about 4-5 pieces) or 2 chicken breasts cut in half longways (to make 4 pieces)
- Provide Salt & pepper for seasoning
- Provide 1/2 cup plain flour
- Get 2 large eggs beaten
- Get 1 cup panko (Japanese breadcrumbs)
- Get 4-5 cups vegetable oil, for cooking the breaded meat
- Use For the vegetables:
- Get 2 carrots, sliced into rounds
- Get 1 medium onion, chopped into quarter slices
- Get 6 button mushrooms cut in half
- Get 1 broccoli florets, sliced in half or use mangetout sliced in half
- Provide 5 small Maris Piper potatoes, sliced in half
- Prepare For the curry sauce:
- You need 1 tablespoon vegetable oil
- Prepare 5 cups boiled water (from kettle)
- Use 1 block Japanese curry sauce (S&B Golden Curry Mix)
- Prepare For garnish:
- Get 1 tablespoon black or white sesame seeds, sprinkle over rice (optional)
Steps to make Tonkatsu or Katsu Curry:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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).
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