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Japanese Pork Katsu

Japanese Pork Katsu (Tonkatsu)

Print Recipe

Ingredients

For the Katsu

  • 1 lb pork loin chops
  • 4 oz panko
  • 2 tablespoon all purpose flour
  • 2 eggs
  • salt and pepper to season
  • cooking spray

For the curry

  • 10-12 baby red potatoes cubed
  • 2 medium carrots cubed
  • ½ white onion diced
  • 3-4 garlic cloves minced
  • 2 tablespoon oil
  • 3.2 Golden Curry cubes
  • 4 cups water

Instructions

To make the curry

  • In a 3 qt pot on high heat, add the oil.
  • Once the oil is hot, add the onions and cook until fragrant - 1 to 2 minutes.
  • Add carrots, potatoes, and garlic. Stir to combine. Add 4 cups of water and wait for it to reach a boil.
  • Lower to simmer and allow it to cook for 5 minutes.
  • After 5 minutes, add your Golden Curry cubes and combine until the cubes are fully dissolved. The liquid should also thicken.
  • Turn off heat and set aside.

For the Katsu

  • In a pan, lightly spray with cooking spray. Add your panko over medium heat.
  • Continue to slowly stir the panko until it reaches a golden color. For me, it took about 5 minutes. Turn off heat and set side.
  • Tenderize the pork, lightly season with salt and pepper on both sides.
  • Lightly coat the pork loins with the flour.
  • In a separate plate, beat the 2 eggs.
  • Dip your floured pork loins into the egg mixture on both sides followed by the toasted panko mixture.
  • Lay the pork loins into the air fryer. Do not stack or overcrowd. Lightly spray the top of the pork and air fry at 365 F for 7 minutes.
  • Flip the pork loins once the air fryer goes off. Lightly spray and air fry the other side again at 365 F for 7 minutes.
  • Serve the Katsu and curry with some steamed white rice.