A classic Japanese dish featuring crispy fried pork cutlets (Tonkatsu) served with a rich, savory homemade curry sauce, often accompanied by rice and Japanese pickles.
Curry
1. Heat 3 tbsp of butter in a pot on medium heat until foaming and sauté onions, garlic and ginger until slightly translucent.
2. Combine baking soda with water and pour into sautéed vegetables.
3. Once browned, add the grated apple and tomato paste and cook for 3 minutes.
4. Add 3 tbsp butter, flour, curry powder, and garam masala and cook for 3 minutes.
5. Pour chicken stock and simmer until thick.
6. Season curry with soy sauce, honey, Worcestershire sauce, ketchup, and salt.
7. Blend until smooth and keep warm.
Tonkatsu
1. Pound pork chops until it is 1/2 inch thick.
2. Pat dry and season with salt.
3. Whisk eggs and milk together.
4. Dip pork chops in flour, eggs/milk mixture, and panko.
5. Fry pork chops at 350 degrees Fahrenheit for 3 minutes on each side.
6. Season with salt right after frying
Prepare your Katsu Curry with rice, curry, tonkatsu, and Japanese pickles(Fukujinzuke)
