Katsu Curry with Tonkatsu and Rice

Ingredients

• 1 bloque Glico curry cubes (medium spicy) (Japanese curry block, medium spicy)
• 600 ml Water (for cooking the curry)
• 1 unidad Carrot (peeled and sliced)
• 2 unidades Potato (cut into 1‑2 cm cubes)
• 1 unidad Onion (cut into wedges)
• 2 cucharadas Vegetable oil (for sautéing and frying)
• 2 filetes Pork loin fillets (tonkatsu) (approx. 150 g each, thick (1.5 cm))
• 1 cucharadita Salt (to season the meat)
• 0.5 cucharadita Ground black pepper
• 0.5 taza All-purpose flour (for the coating)
• 1 unidad Egg (beaten)
• 1 taza Panko (Japanese breadcrumbs) (light and crispy coating)
• 2 tazas Cooked white rice (heated before serving)
• 2 tallos Green onion (scallion) (chopped for garnish)

Instructions

1. Prepare the vegetables

   Peel the carrot and cut into thin rounds. Peel and cut the potatoes into 1‑2 cm cubes. Cut the onion into wedges.

   Time: PT10M

2. Sauté the onion

   Heat 1 tablespoon of oil in the pot over medium heat. Add the onion and cook, stirring, until translucent and lightly golden.

   Time: PT4M

   Temperature: medium heat

3. Add carrot and potato

   Add the carrot and potato to the pot and sauté for 2 minutes until they take on color.

   Time: PT2M

   Temperature: medium heat

4. Cook with water

   Pour 600 ml of water, bring to a boil and then reduce to medium heat. Cook for 12 minutes, or until the potato is tender.

   Time: PT12M

   Temperature: medium heat

5. Dissolve the curry cubes

   Turn off the heat and add the Glico curry block. Stir until fully melted.

   Time: PT5M

6. Thicken the curry

   Re‑turn to low heat and cook 5 more minutes, stirring continuously, until a creamy sauce forms.

   Time: PT5M

   Temperature: low heat

7. Prepare the tonkatsu fillets

   Trim the edges of each fillet lightly with scissors, then flatten with a knife to about 1 cm thickness. Season with salt and pepper.

   Time: PT5M

8. Set up the breading station

   In three containers place: flour, beaten egg, and panko. Dredge each fillet first in flour, shake off excess, then in egg, and finally in panko, pressing lightly so it adheres well.

   Time: PT3M

9. Fry the tonkatsu

   Heat oil in a deep pan to approximately 170 °C. Fry each fillet for 4‑5 minutes, turning halfway, until golden and crispy.

   Time: PT5M

   Temperature: 170°C

10. Rest and slice

    Remove the tonkatsu, drain on paper towels and let rest for 1 minute. Cut into 2 cm wide strips.

    Time: PT1M

11. Heat the rice

    Place the cooked rice in a microwave‑safe bowl and heat for 1‑2 minutes until hot.

    Time: PT2M

12. Plate

    On a large plate place a portion of rice, pour the curry on one side and place the tonkatsu strips in the center. Sprinkle chopped green onion on top.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

5 g