How to Make Katsu Curry (Japanese Curry with Tonkatsu)

By: cookingwithdog


Uploaded on October 04, 2008 by cookingwithdog Powered by YouTube

Ingredients for Katsu Curry
(serves 2)

- Curry -
1 Large Onion (300g / 10.58oz) for coarsely-chopped pieces
1/2 Onion for 2x2cm pieces
100g Carrot (3.53oz)
2 Eggplants
2 Large Bell Pepper

2 Large Cloves of Garlic
1 tbsp Curry Powder
2 tbsp Olive Oil

200cc Canned Tomato (0.85 u.s. cup)
300cc Water (1.27 u.s. cup)
1 Soup Stock Cube
1 Dried Bay Leaf
25g Medium Spicy Curry Block (0.88oz)
1/2 Small Apple

- Relishes -

- Tonkatsu -
2 slices of 1.2cm thick Pork Loin ( 1/2 inch thick)
Beaten Egg (1/2 Egg & 1/2 tsp Water)
Panko - Bread Crumbs
Frying Oil
A pinch of Salt
A pinch of Pepper

About Music
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stephane Magnenat

Creative Commons

Cooking, Japanese, Food, Recipes, Tonkatsu, Curry, Deep, Fried, Pork, Onions, Eggplant, Bell, Pepper, Bay, Leaf, Fukujinzuke, Rakkyo, Panko, カツカレー, 料理, レシピ, クッキング, 作り方, How To
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