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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” article you study will tell you to skip the drive through and make all of your meals yourself. This is certainly good advice. Sometimes, though, the last thing you choose is to have to prepare an evening meal from scratch. Once in a while you just want to pay a visit to the drive through while you’re on your way home and end the day. Why shouldn’t you be able to do this every so often and not have a bunch of guilt about slipping up on your diet program? This is because most well-known fast food restaurants around are trying to “healthy up” their choices. Here is the way to find appropriate food choices at the drive through.
Aim at the side dishes. It wasn’t that long ago that all you could get at the fast food restaurant was French Fries. Now many of the fast food menus have been widened a great deal. Now you can find a range of salads. Chili is definitely another selection. Baked potatoes can even be bought. Fruit is usually obtainable. There are so many selections that you can choose that do not force you to consume foods that have been deep fried. When deciding on your meal from the drive through, select a variety of side items instead of choosing a pre-made “meal deal”. You’ll keep calorie and fatty food count low and escape commitment.
Logic claims that one of the best ways to stay healthy is to sidestep the drive through and never eat fast food. While this is usually a good suggestion all you need to do is make a couple of good choices and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Occasionally, permitting someone else cook dinner is just the thing you need. There isn’t any reason to feel guilty about visiting the drive through when you make healthful 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 achieve it.
The ingredients needed to cook Tonkatsu or Katsu Curry:
- Prepare Sushi rice:
- Get rice (use more or less)
- Get For the breaded meat:
- Get pork loin (contains about 4-5 pieces) or 2 chicken breasts cut in half longways (to make 4 pieces)
- Prepare Salt & pepper for seasoning
- Prepare plain flour
- You need large eggs beaten
- Take panko (Japanese breadcrumbs)
- Use vegetable oil, for cooking the breaded meat
- Provide For the vegetables:
- Get carrots, sliced into rounds
- Get medium onion, chopped into quarter slices
- Prepare button mushrooms cut in half
- Get broccoli florets, sliced in half or use mangetout sliced in half
- Use small Maris Piper potatoes, sliced in half
- Get For the curry sauce:
- Use vegetable oil
- Prepare boiled water (from kettle)
- Take Japanese curry sauce (S&B Golden Curry Mix)
- Take For garnish:
- You need black or white sesame seeds, sprinkle over rice (optional)
Instructions 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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