Japanese Curry is easier than you think! 🥢
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- Tonkatsu Curry (Pork Cutlet) is one of my favorite comfort foods. It's one of the dishes my friend and I became a bit obsessed with after our first trip to Japan years back. Unfortunately in North America, it can be tricky to find a high quality version, but luckily it's not too hard to make one yourself! 🥢 Happy eating!
Recipe (3-4 servings):
1 large yellow onion
1 russet potato
2-3 large carrots
1 box of japanese curry mix (Golden Curry 3.2 oz)
1 to 1.5lb boneless pork loin chops (enough for 2 cuts ½ - ⅔ inch thick)
1 ¼ cup all purpose flour
1 ½ cup panko breadcrumbs
1 large egg
1 tsp pepper
1 tsp salt
Vegetable oil (for frying)
Dutch oven used in this video: amzn.to/41GXH8Y
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Love this recipe, really easy. After making it multiple times I found 3 way to make it a bit better:
- Don't put all vegetables at the same time. First onion for 5 minutes at medium-high, make it translucide and a bit of charcoal, then add potatoes and carrots
- Add chicken stock instead of water
- Dissolve the curry cube in a ladle
Great suggestions! Also I’ve found since making this a bunch that chopping up the curry cubes into small pieces before adding also works to help with any clumping and liquifies much faster!
Hey I got some box chicken stock from my nearest supermarket and I was wondering if I should heat it first or just add it cold to the pot
@@Chiburrotube probably don’t want it super cold, but either way it’ll heat up in the pot just like water would, and more a matter of speed than anything. Best of luck! 🤙🏼
Honestly don’t see the difference for the veg. Putting them all in at the same time doesn’t make them taste better IMO
@@Discotheque2002 Onions have sugar in it, cooking them first allow you to transform it and caramelised.
Also create a little bit of charcoal (or burn) that give taste as well.
There's also something with enzymes but I couldn't explain it in English.
It also remove the raw taste of the onions, which is not necessary bad for some recipes but for this one, the taste doesn't go with curry. Because onion take more time to cook than other vegetables, you usually cook it first to give it more time.
Started making this regularly and it’s probably the best effort to flavor ratio of any meal. I cry tears of joy when it hits my tongue
Great way to put it! So simple to make and so so good to destroy after a long day 😅
bet
dont make it everyday cuz theres lead poisons
yooo lmaoooooo
I like to grate an apple into the curry for a little added sweetness.
Great idea!
My mom used to do that but with Apple Sauce!
@@Ily_Amanei should try it with applecause next time!
Try mango chutney next time ;-)
Thank you for the simple, clear instructions. End result sure looks yummy.
Hope you enjoy!!
nice, and if you caramelize the onions before adding the other vegetables it makes a huge difference
Will try that next batch 👍🏼
Definitely, I also like to add a pinch of sugar to the onions as I find it helps them caramelize. Then when the onions are just about done I add a small knob of butter and some button mushrooms; sauteing before adding the rest of the veg.
@@MrMojo23100well, then you’re just caramelizing sugar. The point of caramelizing onions is the Maillard reaction breaking down proteins. Nothing wrong with your method, although cooking the onions for a bit longer will perhaps be more satisfactory?
@@WeekdayKitchengood rule of thumb: onions first, unless there’s bacon!
@@Fastskulloh yeah! The fat rendered from bacon is so good to cook with. If you're not using bacon then lard or dripping is good. Fried potatoes in animal fat is next level. So crispy and very tasty.
This golden curry always reminds me of the flavor of a good pot roast. Especially since the dish here has potatoes and carrots involved as well.
I always love making an enormous amount of curry because it's one of those dishes that just tastes better the next day.
Looks delicious
That katsu kare looks good!
🙏🏼🙏🏼
Just tried this recipe today and its SOOOOOOO GOOD!! Thank you so much!
Though i think using the whole block of curry mix is a little too much. I needed to add more water 2 times haha. Amazing recipe tho, love it!
Glad you liked it! Yeah, I agree, I started using a bit more water too, helps to make it not so thick.
Well. Ideally the broth should be simmering cubes cuts of beef or pork for hours so it needs alot of water.
Optional would be adding coconut milk after the broth is reduced so its richer and creamier.
1. Saute the veggies first (potato and carrot) until browned then set aside
2. Then caramelize onions and then add the meat and brown it before adding water or premade broth. Then boil until meat is tender.
3. Add the curry mixture and then the veggies (since theyre already semi cooked). Optional coconut milk. cooking is done when everything is soft. Then serve on top of steaming white rice or japanese rice with some fresh zucchini, tomato and thinly sliced cabbage salad on the side and enjoy~
Optional would be adding a bit of butter when caramelizing. 😁😁 And katsudon of u want more meat.
I might not make tonkatsu curry but this method of the curry part should prove useful in making a better curry.
That looks absolutely beautiful!!
It was! 🤤
Yum
Great in a slow cooker too with extra water. I add chuck beef in mine on 10hrs
On low so nice to come home
To the smell of it and an already cooked dinner from a long day at
Work
I need a slow cooker again.. that’s a great idea
This was so easy to follow. Thank you !
Hope you enjoyed it!! 🙏🏼🙏🏼
The golden curry always reminds me of this sausage curry my mum would make when I was a kid, and that curry had raisins in it, so I started adding raisins to my Katsu curry and it adds a lot to the meal, honestly I think it makes it so the curry is enough to have on its own without any chicken or pork, but some katsu chicken is never a bad thing!
Interesting!! 🙌🏼
So glad I found this recipe, absolutely delicious😭👍
Glad you like it!! One of my favorite comfort foods 🙏🏼
I need a lot more curry sauce on my plate thank you!
As soon as I got the pretty shot, you know I doubled the amount of curry sauce 😅. Feel free to use the whole batch in one go 😋
TBH, this might sound messed up, but I make my curry with chorizo. I also make mine more as a stew, basically simmer down the onions, then throw every thing in and boil on medium/ medium high for 20 bfore adding the blocks. Pre-seer and break up the chorizo to make it smaller, then I also use smaller cut up veggies. Onions cut in half then into crescents. Potatoes cut to 1/8 then diced along one way to make them thin. For carrots I use the carrot straws or diced baby carrots. Basically makes it all bites sized so I can mix it with the rice and get a bit of everything easily into each bite. Chorizo really goes well with the curry flavor as well, and I also use yellow potatoes for their texture.
Chorizo is genius!!
Sounds GROSS !! But just made it for shits and giggles and wow holy fuck I’m impressed !! Locked my plate clean
@@georgeharrison4195 agreed...this sounds horrendous 😂
This sounds like an abomination but....at the same time amazing....deff trying it soon
That is a masterpiece.
Glad I'm able to make these curries almost every other week. My city has a decent sized store that actually sales solely Japanese products(also I think is Japanese owned), and curry is all there too
Nice! Enjoy it!!
Yummy I love making this dish! So easy and fun to make yet so delicious! ❤
🙌🏼🙌🏼
Golden potatoes are better for curry since you don't have to peel the skin off which makes the potato stronger and less likely to break apart while stirring
Ooo good idea, will try that next time!
We use bacon to add some meat into the curry and the pork fat adds a really nice flavour to it and mushrooms we also add half a cup of coffee to it
you make me so hungry! I love the super hot curry! Always add extra cubes that makes my butt sweat
😂
I was watching Steph curry and this video literally went on my fyp
😂 perfect recommendation
@@WeekdayKitchen I know right!
Dude, thank you
Happy to help!!
Thanks my dude!!
This Japanese curry is delicious, a little speedy , but very good.
So good
What if i like my curry THICC
😂 Then power to ya!!
Add a Green Apple and Springonions
How many pieces did it take to make that
This is the 3.2oz box I believe, used all cubes in that box. The back of each box should give you a general idea of how much water or stock to use though.
For extra flavor add some cumin, coriander, soy sauce and... (don't knock it till you try it) some ketchup! Absolutely devine!
Interesting! Will try next time 🤪
How many cubes are needed for one cooking session I'm a uni student and I also after my classes so I have eat twice a day so how much cubes are needed
This recipe used all the cubes in the 3.2oz box. But if you get a different size box they’ll usually tell you on the back how many cups of water to use. (I find adding a little extra water than what they say helps it not be so thick) good luck!
Did u use the whole package of curry mix or just a few?
Hey amazing recipe, but i wonder what is the song/music you have playing 😍
You can find the song info in the description! 🤙🏼
just made this! thank u for the recipe!
Hope you liked it!! 🙏🏼
Do you use ½ an onion for one portion or whole?
Where do you find the curry cubes? All I can find in New York are the Golden Curry sauces (even at asian markets!)
Really? Weird, usually Asian markets will stock them. I used to go to Yamadaya when I lived in New York. But you should also be able to order them online, I even got a pack of 5 for a good price from Walmart.com once. Best of luck!!
I get mine from Walmart and Amazon
Can I use chicken instead??
Absolutely! Super good with chicken katsu as well!
What does this taste like? I have always wondered cuz it’s called curry but it has always given me beef stew vibes so I cannot tell what to expect flavor wise haha
It’s kinda somewhere in between the 2! It’s amazing though, definitely try it, I’ve never met anyone that didn’t like it 😊
What cut of pork dis you use?
Pork fillet or pork loin works best
What pork do you use?
These were pork filets but any pork chop will also work for this!
How many of the curry cubes did you use?
This recipe used all the cubes in the 3.2oz box. But if you get a different size box they’ll usually tell you how many cups of water to use on the back. (I find a little extra water than what they say works to my liking)
How many cubes do you get in that one box
This is the 3.2oz box I believe, used all cubes in that box. The back of each box should give you a general idea of how much water or stock to use though.
Hey so every time I make my curry the liquid never thickens up what should I do to fix this?
If it’s still too watery just reduce the water or stock you’re putting in at the start. Are you using the same flavor cubes?
@@WeekdayKitchen yes I am I follow the recipe and add carrots and chives
@@xodealt4831weird, cause it’s usually pretty thick, so yeah try a bit less water and also make sure the cubes are fully disintegrating in the water when you put them in. I’ve found it’s helpful to chop them up quite a bit with a knife which helps it avoid clumping.
Golden Curry is an extremely good product. Having said that, making curry gravy from scratch is both simple, and better.
Milanesa version japonesa, quien lo diria
*Does curry need to have onions in it to taste good?*
They help for the Taste and Thickness(as far as i know) but maybe you can exclude them from your curry and put something different in
Yeah I don’t think it absolutely needs to be in there, a lot of the added veggies can be personal preference, and there are a lot of different variations to try!
I prefer making it gravy style. That means leaving out the veggies, although you could steam or boil them on the side. You pour the curry sauce over a side of the rice and katsu. I find this tastes better, but that's just my opinion.
Love it like that too, especially with a katsu already!
What kind of pork cut u guys usually get for this dish any recommendation?
Any boneless pork chop should work fine. Usually a tenderloin or filet would be used. If you wanna go ultra fancy and can find it, the best is made with Japanese black Berkshire pork, but I’ve never been able to cook with that :) Good luck!’
Unheard of history probably because they weren’t really doing anything wrong, thank you for educating me
Finally a curry that doesn't use apple. I'm not a fan of the sweetness
I like adding zuchini too. Also, i use stock instead of water. Oishi!!!
Which pan is this? Can I get the link? Nice look food😍
You can see the dutch oven I use in this here: amzn.to/41GXH8Y
@@WeekdayKitchen thanks 👍
What cut of pork were you using?
Any boneless pork chop should work fine. Usually a tenderloin or filet (that’s what I had in this). If you wanna go ultra fancy and can find it, the best is made with Japanese black Berkshire pork, but I’ve never been able to cook with that :) Good luck!!
What kind of pork chops do I buy?
Any regular pork chops or cutlets will work (boneless if you want to avoid some extra work). But yeah, really any center cut pork should work great! Good luck!
Did you put all the curry cubes or just few cubes of them?
All the cubes in the 3.2oz pack. But just make sure to use the correct amount of water or stock that is listed on whichever pack you’re using if it differs in size!
I can't understand why all these recipes use curry cubes and curry powder when one can really make a lot of varieties by using spices.
To save time, and money for those who want to try it and don’t usually have the ingredients to make their own. Agree that if it becomes something you want to make often, then it’s probably better to start making your own spice blends!
It just kinda sucks how you use a bottle of oil to fry one cutlet, then that oil has to be disposed of because it becomes highly toxic if you reheat it later... How many of those cubes did you use bro?? 4 or 5?? craziness, not to mention not cost effective.
For me the sauce is quite thick 🤔
Yeah, like I mentioned in the video, I think adding a cup or 2 more water than the recipe stated helped get a consistency I liked more and wasn’t so thick. Hopefully you’re able to get it a little thinner next time!
Try it with a coconut milk. The taste is more better.
Just add the coconut milk at the end and taste it.
Oooo sounds good!
is it spicy?
If you use the packs like in this video, they sell them at all sorts of different spice levels! ⚡️👍🏼
@@WeekdayKitchen i actually bought a pack of the golden curry today. i didn’t notice it said medium/hot on the front tho. i’m afraid it’s going to be really spicy :/ what do you rate it spice wise on a scale from 1-10?
@@lily-rx6xu really depends on your spice tolerance. I usually cook with the hot as I find it’s not super strong for me, but there is also an extra hot as well. Medium/hot to me would be good for just a small amount of spice, but I eat a good amount of spicy food, so hard to say! There’s only one way to find out 🥵😅
@@WeekdayKitchen thanks for answering! you’re right there really is only one way to find out haha. yours looked great i’m excited to try it 😄
How many ml per cup?
Google says 236.59ml is 1 cup :)
@@WeekdayKitchen thanks :)
Until your ancestors say yes
0:09
Is that pork cutlet?
Yup!
Where did you get it from?
@@japan9690most grocery stores should have em!
Sauce seems Too thick
If you personally like it thinner, just add more water or stock when making 👍🏼
you should add more curry
I actually needed a bit more water. So wouldn’t recommend that unless you want it reaaall thick
Bro I am Hindu so I can't eat beef 🍖 so can I add chicken
You could definitely make a fried chicken cutlet instead and it would be just as delicious!
@@WeekdayKitchen thx bro
Just need some pickled radishes and you’re on a gravy train with biscuit wheels my friend.
😂 🙌🏼🙌🏼
Hiiii
just seperate and mix in....all of them? i hope there's not too much msg in those,normal bullion cubes are risky for me, too much msg gives me hives that make me wish i was dead for several hours
Why they just wont say how much curry should be used
I used all the cubes in the 3.2oz pack. But just make sure to use the correct amount of water or stock that is listed on whichever pack you’re using if it differs in size, as they sell many different packs and sizes.
Have you seen the ingredient list on those boxes?
How many blocks did you add?
This recipe used the full 3.2oz box!
Would also recommend chopping the curry blocks up a bit more before throwing them in as it’s easier to avoid the curry clumping up
Thank youuuuu!! I have had this before from a local restaurant, but am going to attempt to make it myself ! This recipe looks amazing. Love your page ❤❤❤
@@siennarichmond7721 Thanks and good luck!! Hope it turns out great!
Its weird how Japanese call Sabzi curry.
Only thing that rubbed me the wrong way is the Russet Potato. Yukon have a nicer color and texture.
Those aren't 1 in cubes BTW
Whatcha mean?
Doesn’t look liquid enough
行政処分が確定すらしてない状況で支援する企業はいないと思うが
話はしてても実際に支援する可能性はないだろう
完全に倒産した後の資産買収ならありそうだけど
Using vocal fry to make your voice sound deeper than it is naturally is unnecessary bro your voice is beautiful the way it is, let it out the way it wants to come out
The background music isn't loud enough
but it has preservatives
Chicken is better
I’d recommend you make yours with chicken then 😅
Great recipe but get some cough syrup pls
🧐
He cut that meat with the grain tho
It was good quality tender stuff so usually not even lookin, but good eye, especially if it’s a regular pork chop!
that pork looks so dry
It was like.. totally so not 💅🏼
Mmmmmm, extra dry pork
🤔 lmaoo just tell me you haven’t eaten good tonkatsu
@@WeekdayKitchen I have seen juicer desert sand
@@blug7915 you eating sand actually explains a lot when it comes to your taste in food 😂
U fry both the chicken and your voice
🤔
Looks delicious
Curry Tonkatau at the Shigaidai cafeteria in Hikone hit different. It was soo good yet cheap like ¥500
All food hits different in Japan for sure 🤤
@@WeekdayKitchen Any food that is not from America and/or not Americanized hits different.
@@tayvintvgalaxy8435aka most food in America????? It’s not like everyone here just eats at American Chinese restaurants diners and McDonald’s all the good food here is from somewhere else
TH-cam algorithm is reading my mind. I was thinking of making this for dinner today. They're watching 👁
They’re always watching and listening 👀😅
Same! I was just talking about it with my family and now this! Now I've gotta cook it, can't disappoint good ol youtube now can we?
@@yoonniemin6438 they’re gettin too good!
@@WeekdayKitchen what meat can i use other than pork i am muslim i really wanna try this recipe
@@dalalalsubaie190 Using chicken in the curry is actually an even more common way to make this, so no need for pork! You can also do a fried chicken cutlet instead of pork if you wanted something closer to this recipe. Also just as delicious!
I use like 3 times the amount of carrot and potato and I also use beef stock , so Tasty, I'm gonna start adding veggies. The curry masks the flavor of veggies!
No drizzle of katsu sauce?!?! Man, I could drink katsu sauce. I could eat katsu every single day for the rest of my life and be very happy indeed
This stuff is delicious. However, the packaging says it may expose you to lead which is absolutely terrifying.
This is hands down my favorite dinner lately. I've been making my tonkatsu in my air fryer.
Nice! I should try that, I’ve been reheating the leftovers from it in the air fryer, but never from the start.
@@WeekdayKitchen It's super good. The tonkatsu is nice and airy and super crunchy. What I do when I make it in my air fryer is after I do the usual breading, I spray them with a bit of vegetable oil (I Keep a spray bottle filled with vegetable oil) and then when it's time to flip the tonkatsu I spray the other side so it gets nice and golden brown. I usually cook it at 390 for 11 minutes. My air fryer is an 8 qrt so I can fit about 3 pieces of pork in it at a time.
I also add some better than bouillion to my rice to flavor it more too. The roasted garlic one, added to the rice water seasons it beautifully but doens't make it taste salty.
@@EeveelutionStorm Nice!! All great tips!
@@WeekdayKitchen Thank ya! I've been really enjoying expanding my cooking lately and this has become a go to. I really like the mild golden curry, it's super yummy.
@@WeekdayKitchen yes! To me the airfyer is the best food reheater. I don't cook in it often (never basically) but maybe I will try it as well.
If you keep TP-ing against the PH teams, you are GUARANTEED to lose 🤣🤣🤣🤣
ふふふ...日本人から秘密のレシピをお伝えしましょう。
すり下ろしたリンゴとバナナと蜂蜜を入れてみて下さい
いや、本当に美味しいんですって！笑
Is curry cube and curry powder different? Or are they just same except for their form? I only have the curry powder.
They are different so if you’re using a curry powder, you’d likely need to add some extra ingredients along with it like flour and garam masala. You can look up recipes to make this without the curry cubes for sure, but I wouldn’t substitute just that for the cubes in this recipe.
@@WeekdayKitchen ooh, alright thanks!
The key is beef stock, dark chocolate, worcestershire sauce, MSG, soy sauce. There, I just gave you coco curry's sauce