Crispy Tonkatsu Curry | Recipe

The only curry we

fux with

sorry @ San Francisco

Some people say that you shouldn’t have to change for a relationship— that you should be accepted just as you are, but I disagree. If a relationship encourages you to grow as a person, I think that’s a good thing.

Jeromy and I have been together for over 11 years now, and have definitely changed through the years from when we first started dating. Over all this time, we’ve challenged one other, opened up and have grown together. While some things have been more difficult than others, I’m so grateful to have been able to find a partner that challenges me to be better version of my self. We’ve learned how to listen + communicate better, to be able to compromise and to always try to see things from each other’s perspectives. 

It should never be if you can’t handle me at my worst, you can’t have me at my best, but if we can work together when one of us is at our worst, we can learn and grow from it to be our best. 

When we first moved in together, we had a sparse apartment, most of our things were passed down items and we were just starting our careers. During this time our friend Karissa came and showed us how to make tonkatsu curry and the recipe stuck. We started making the dish together and it became our go-to comfort food. All these years later, its still one of our favorite foods, and always brings us back to where it all started. 

So here’s what you’ll need:

Ingredients

• 1 package boneless pork chops

• 1.5 cups flour

• 1/4 cup tempura flour batter mix (optional)

• 2 eggs

• 1.5 cups panko

• Salt + Pepper to taste

• five spice (optional)

• garlic powder

• white pepper (optional)

• Neutral high frying oil

• S&B Japanese Curry Sauce mix

• 2 carrots, chopped

• 1 potato, sliced

• scallions, chopped

Katsu

1. The pork chops should be about 1/4 inch thick each. If they’re bigger (grocery stores sell them in 1/2 inch cuts too). You slice them through horizontally or pound them out slightly if you like a thicker cut. Then, pat them dry

2. Now, prepare 3 different bowls. The first with flour, season as desired with salt, pepper, and a little five spice. For the second bowl, whisk your two eggs in it. And for the third bowl, add in your panko, tempura flour batter mix if adding (this makes it extra crispy), salt, pepper, five spice, garlic powder + white pepper. The bowls should be big enough for the pork chops to lay in flat.

3. Take a pork chop and toss it in the flour. Make sure it’s fully coated with a light layer of powder.

4. Then, dip the pork chop in the egg. It should be fully coated, but make sure to drip off any excess.

5. Finally, toss the chop in the panko. Make sure the entire thing is coated, but it shouldn’t be clumpy.

6. FRY: Heat the oil in a medium sauce pan. Softly slide a pork chop into the oil so that it’s fully emerged until both sides are golden brown. Lay on a cooling rack for excess oil to drip off. 

7. BAKE: A healthier way to cook them is to use the oven. With this method, pre-heat the oven to 450. Slick a bit of oil on a baking pan and place all the chops down so that they’re not touching. Put them in the oven and let them cook for 10 minutes. Flip them, then cook them another 5 minutes. They won’t be as crispy with this method, but that’s the trade-off for health or whatever.

8. AIR FRY: Preheat your airfryer to 365F, then spray your breaded katsus with a touch of oil. Pop those into the airfryer for 14 minutes, flipping them halfway. *time may vary slightly depending on your airfryer size & thickness of pork cutlets.

Once that smells hits your face, you may not even be able to wait until the curry ready. But, if you got major discipline, then here’s how to turn this thing into a whole meal:

Dis the good shit tho

Pork Katsu Curry on Rice Steps

1. Heat 2 cups water to a boil in a medium sauce pan.

2. Break 2 S&B Japanese Curry Sauce mix bricks into little pieces.

3. Slowly drop the curry pieces into the boiling water while stirring.

4. If you want to add vegetables, you can toss some carrots & potatoes. Let em chill in the sauce for a minute to warm em up. Simmer on low until soft. Continue stirring and reducing the curry until it’s a thick, curry like consistency (about 5-6 minutes).

5. Lay some white rice down, put the tonkatsu on and top with curry sauce. Sprinkle some chopped scallions on top + enjoy!