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Tonkatsu directly translates to “pork cutlets.” It’s one of the most recognizable yōshoku (Western-style) dishes in Japanese cuisine, taking inspiration from French cooking. Its crisp, delicate exterior is from panko breadcrumbs – a contrast to the tender, juicy cutlets. These qualities make it crave-worthy and adored by kids and adults alike, especially when paired with a delicious sauce.
Classic katsu sauce is similar to Worcestershire’s sweet, savory, and slightly tangy flavors. Katsu is also often served with Japanese curry to make katsukarē. Unlike other styles of curry (such as Indian or Thai), Japan’s version is typically dark brown and has a thick, luscious consistency. Locals enjoy it alone with uruchimai (ordinary rice), while others add potatoes, carrots, and onions for a heartier take.
Curry is so well-loved in Japan that many brands offer boxed roux and ready-made sauces that you can heat at home. Want to make your version extra special? Cook your spices in Knorr Ginataang Gulay Recipe Mix for a creamier stew with a Pinoy twist.
Ingredients for Tonkatsu with Curry
- 1 cup water
- 1 (29-g) pack Knorr Ginataang Gulay Recipe Mix
- 2-3 tsp curry powder
- 1 pc carrot, cubed, boiled, and drained
- 1 pc potato, cubed, boiled, and drained
- 2 pcs lean pork slices, pounded
- ½ cup flour
- 1 pc egg, beaten
- ½ cup breadcrumbs
- salt and pepper
- oil, for frying
- white rice, to serve
How to Cook Pork Tonkatsu with Japanese-Style Curry
Step 1
Make the sauce: Bring water to a boil. Add Knorr Ginataang Gulay Recipe Mix. Lower heat and simmer until thick. Add curry powder, carrots, and potatoes. Set aside.
Step 2
Make the breaded pork cutlets: Place flour, egg, and breadcrumbs in separate containers. Season pork with salt and pepper, then dredge in flour. Dip in egg and roll in breadcrumbs. Deep-fry in hot oil until crisp and golden brown. Drain on paper towels.
Step 3
Place rice on large plates. Pour curry sauce over one side. Slice pork into 1-inch strips and arrange on the other side. Serve hot.
Tonkatsu is traditionally made with two cuts of pork, either hire (fillet or tenderloin) or rōsu (loin). Rōsu-katsu tends to be juicier because of its higher fat content, while hire-katsu is leaner. Other variations of katsu use chicken fillets, steak, and salmon. Modern vegetarian options feature tofu instead of meat. Regardless of the protein you choose, follow this basic tonkatsu recipe for satisfyingly crispy results. Love making Japanese comfort food at home? Try these recipes for pork ramen and stuffed tempura next. Oishii!