Japanese Curry is easier than you think! 🥢

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
•
•
•
Music Credit: LAKEY INSPIRED
Track Name: “Me 2 (ft. Julian Avila)"
Music By: LAKEY INSPIRED @ / lakeyinspired
Official "LAKEY INSPIRED" KZbin Channel HERE - / lakeyinspired
License for commercial use: Creative Commons Attribution 3.0 Unported "Share Alike" (CC BY-SA 3.0) License.
Full License HERE - creativecommon...

[@MrAdBounty]

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

[@WeekdayKitchen]

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!

[@Chiburrotube]

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

[@WeekdayKitchen]

@@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! 🤙🏼

[@Discotheque2002]

Honestly don’t see the difference for the veg. Putting them all in at the same time doesn’t make them taste better IMO

[@MrAdBounty]

@@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.

[@ihasmax]

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

[@WeekdayKitchen]

Great way to put it! So simple to make and so so good to destroy after a long day 😅

[@catedoge3206]

bet

[@sypherhvh3703]

dont make it everyday cuz theres lead poisons

[@GamerSmacks]

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.

[@destaknee8080]

Chorizo is genius!!

[@georgeharrison4195]

Sounds GROSS !! But just made it for shits and giggles and wow holy fuck I’m impressed !! Locked my plate clean

[@luismiguelrasmijn6153]

​@@georgeharrison4195 agreed...this sounds horrendous 😂

[@luismiguelrasmijn6153]

This sounds like an abomination but....at the same time amazing....deff trying it soon

[@seanspartan2023]

I like to grate an apple into the curry for a little added sweetness.

[@WeekdayKitchen]

Great idea!

[@Ily_Amane]

My mom used to do that but with Apple Sauce!

[@ApRiL3706]

@@Ily_Amanei should try it with applecause next time!

[@saracasaraca7104]

Thank you for the simple, clear instructions. End result sure looks yummy.

[@WeekdayKitchen]

Hope you enjoy!!

[@likatchup]

nice, and if you caramelize the onions before adding the other vegetables it makes a huge difference

[@WeekdayKitchen]

Will try that next batch 👍🏼

[@MrMojo23100]

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.

[@Fastskull]

@@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?

[@Fastskull]

@@WeekdayKitchengood rule of thumb: onions first, unless there’s bacon!

[@Gunzee]

​@@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.

[@Nyx_Room]

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!

[@zachzmolik4532]

Curry Tonkatau at the Shigaidai cafeteria in Hikone hit different. It was soo good yet cheap like ¥500

[@WeekdayKitchen]

All food hits different in Japan for sure 🤤

[@tayvintvgalaxy8435]

@@WeekdayKitchen Any food that is not from America and/or not Americanized hits different.

[@gabe6475]

@@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

[@SS4Xani]

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.

[@EeveelutionStorm]

This is hands down my favorite dinner lately. I've been making my tonkatsu in my air fryer.

[@WeekdayKitchen]

Nice! I should try that, I’ve been reheating the leftovers from it in the air fryer, but never from the start.

[@EeveelutionStorm]

@@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.

[@WeekdayKitchen]

@@EeveelutionStorm Nice!! All great tips!

[@EeveelutionStorm]

@@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.

[@Poorstargazer23]

​@@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.

[@Siddhartha92]

I always love making an enormous amount of curry because it's one of those dishes that just tastes better the next day.

[@cornbisque]

Yum

[@nwanwinn9855]

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!

[@WeekdayKitchen]

Glad you liked it! Yeah, I agree, I started using a bit more water too, helps to make it not so thick.

[@alyssarabaya1575]

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.

[@fluffypurplepop4629]

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

[@WeekdayKitchen]

I need a slow cooker again.. that’s a great idea

[@UberOcelot]

so much quicker than the slow cook beef chuck version i do, amazing how it all comes down to the time to cook the meat

[@WeekdayKitchen]

Definitely a pretty fast meal and even faster when you make enough for leftovers !!

[@lianxie5582]

That looks absolutely beautiful!!

[@WeekdayKitchen]

It was! 🤤

[@melkorvast]

I might not make tonkatsu curry but this method of the curry part should prove useful in making a better curry.

[@pestilentbt3256]

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!

[@WeekdayKitchen]

Interesting!! 🙌🏼

[@MrDaraghkinch]

This is the second Japanese curry recipe I've seen which includes the key step "add Japanese curry".

[@WeekdayKitchen]

It’s almost like it saves tons of time and is more approachable for people less experienced in the kitchen 🫨 The horror!

[@bl6797]

I need a lot more curry sauce on my plate thank you!

[@WeekdayKitchen]

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 😋

[@__-jo3gn]

This was so easy to follow. Thank you !

[@WeekdayKitchen]

Hope you enjoyed it!! 🙏🏼🙏🏼

[@paris283]

One of my fav dishes

[@shyguygamer4417]

So glad I found this recipe, absolutely delicious😭👍

[@WeekdayKitchen]

Glad you like it!! One of my favorite comfort foods 🙏🏼

[@guylewis7418]

That katsu kare looks good!

[@WeekdayKitchen]

🙏🏼🙏🏼

[@furihreunsicherheit3624]

This looks so easy! Can't wait to try it!

[@ScientificallyStupid]

S&B is the best!!!

[@WeekdayKitchen]

🫶🏼

[@markgordon5387]

That is a masterpiece.

[@antonytsai6611]

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

[@RickRoadRoller]

Great. Now im hungry

[@akaikeshi1906]

I like adding grated apple or pear and ginger

[@WeekdayKitchen]

Oooo that sounds good!!

[@akihikosakurai4013]

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

[@WeekdayKitchen]

Ooo good idea, will try that next time!

[@ultimatebishoujo29]

This looks so good

[@WeekdayKitchen]

Hope you try it soon!!

[@Inglonias]

This freezes super well, too. I like to replace the water with chicken stock.

[@WeekdayKitchen]

It does indeed! And yeah it’s definitely better with chicken stock 🤙🏼

[@jensta1111]

Yummy I love making this dish! So easy and fun to make yet so delicious! ❤

[@WeekdayKitchen]

🙌🏼🙌🏼

[@soksocks]

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

[@WeekdayKitchen]

Nice! Enjoy it!!

[@saphon84ify]

Looks delicious

[@faramamansaray6002]

Love your cooking

[@WeekdayKitchen]

Thanks!! :)

[@lukosegeorge26]

This was very delicious when I went to Japan

[@WeekdayKitchen]

This dish blew my mind the first time I had it in Japan! :)

[@michaelbrandon1222]

KZbin algorithm is reading my mind. I was thinking of making this for dinner today. They're watching 👁

[@WeekdayKitchen]

They’re always watching and listening 👀😅

[@yoonniemin6438]

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?

[@WeekdayKitchen]

@@yoonniemin6438 they’re gettin too good!

[@dalalalsubaie190]

@@WeekdayKitchen what meat can i use other than pork i am muslim i really wanna try this recipe

[@WeekdayKitchen]

@@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!

[@DeathMetalDerf]

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

[@GetShwifty68W]

Dude, thank you

[@WeekdayKitchen]

Happy to help!!

[@cannedcoffee5032]

made this right now thank you

[@ichibeats4048]

The key is beef stock, dark chocolate, worcestershire sauce, MSG, soy sauce. There, I just gave you coco curry's sauce

[@sanorarae5478]

Made this because I saw your video. Damn good, man.

[@WeekdayKitchen]

Glad it turned out well!! 🤙🏼

[@eatavenue6374]

I like Japanese curry too I used their curry cubes haha! enjoy watching here from NZ

[@naokik8296]

最初に玉ねぎを茶色になるまで炒めると、深い味わいになりますよ。

[@WeekdayKitchen]

いい案

[@yoongimarryme9053]

you make me so hungry! I love the super hot curry! Always add extra cubes that makes my butt sweat

[@WeekdayKitchen]

😂

[@JuanJimenez-ry4sl]

Thanks my dude!!

[@Christian_football-editz]

I was watching Steph curry and this video literally went on my fyp

[@WeekdayKitchen]

😂 perfect recommendation

[@Christian_football-editz]

@@WeekdayKitchen I know right!

[@Skully_Boi]

Man i nailed making this 1st try

[@WeekdayKitchen]

Nice!! Glad you liked it!

[@cynthiaking4437]

This Japanese curry is delicious, a little speedy , but very good.

[@WeekdayKitchen]

So good

[@user-wr7xb5tz1u]

Chicken katsu curry is my favourite food like I have it nearly every month

[@ChronicCODM]

Hey amazing recipe, but i wonder what is the song/music you have playing 😍

[@WeekdayKitchen]

You can find the song info in the description! 🤙🏼

[@MrWolfsbane123]

I make mine nearly the same way only difference is that I use chicken or beef stock.

[@WeekdayKitchen]

Honestly, I gotta try that next time.

[@ElaCookingStudio]

Yammi

[@WeekdayKitchen]

🙏🏼

[@mordecai6801]

Literally made this 10 minutes ago then saw this😂 How many cubes did you use? I used two in mine

[@WeekdayKitchen]

Used all the cubes in the 3.2oz package for this recipe

[@user-wn8iv1ve7d]

Freaking genius 🎉

[@WeekdayKitchen]

🫡

[@larrydanadavid2435]

What cut of pork are you using? Thanks in advance.

[@solaris9244]

Is curry cube and curry powder different? Or are they just same except for their form? I only have the curry powder.

[@WeekdayKitchen]

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.

[@solaris9244]

@@WeekdayKitchen ooh, alright thanks!

[@Zonh-shai]

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

[@WeekdayKitchen]

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!

[@spiwolf6998]

For extra flavor add some cumin, coriander, soy sauce and... (don't knock it till you try it) some ketchup! Absolutely devine!

[@WeekdayKitchen]

Interesting! Will try next time 🤪

[@DanielG325i]

Add a Green Apple and Springonions

[@doramadeer]

Yummyy

[@WeekdayKitchen]

😋😋

[@luizantonio9076]

How many cubes of golden curry did you use?

[@WeekdayKitchen]

All the cubes in the 3.2oz pack for this recipe but you can always follow the box directions on whatever you get for how much water or stock to add.

[@user-id8mr9sv3f]

Had it today😊

[@WeekdayKitchen]

Hope you liked it!!! 🙌🏼

[@jakubbohacek8450]

How many pieces of golden curry did you add?

[@WeekdayKitchen]

The full 3.2oz box for this recipe (all cubes)

[@ezmacnsteeze]

Where do you find the curry cubes? All I can find in New York are the Golden Curry sauces (even at asian markets!)

[@WeekdayKitchen]

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!!

[@mhyrranda_jade]

I get mine from Walmart and Amazon

[@bryanblancas2968]

How many pieces did it take to make that

[@WeekdayKitchen]

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.

[@kaelaliim]

just made this! thank u for the recipe!

[@WeekdayKitchen]

Hope you liked it!! 🙏🏼

[@jeremyAr]

Did you use all the golden curry cubes?

[@WeekdayKitchen]

Yup! This recipe used all the cubes in the 3.2oz box

[@djmiggy2497]

Wait so you can use all the cubes in the box or just one

[@WeekdayKitchen]

Yes used all the cubes in the 3.2oz box for this specific recipe!

[@diadiaa892]

What if i like my curry THICC

[@WeekdayKitchen]

😂 Then power to ya!!

[@darrellmessbarger3827]

Golden Curry is an extremely good product. Having said that, making curry gravy from scratch is both simple, and better.

[@salt5711]

Japanese curry even feels home to many Indians, not because we've eaten it, but because maggi tastes similar to it

[@GreywindLina]

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.

[@WeekdayKitchen]

Love it like that too, especially with a katsu already!

[@priyaanjlie]

How many of the curry cubes did you use?

[@WeekdayKitchen]

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)

[@chloethepooh123]

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

[@WeekdayKitchen]

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 😊

[@charliewalters2138]

Did u use the whole package of curry mix or just a few?

[@gmsimon]

Katsu Curry is

[@GameFlife]

What kind of pork cut u guys usually get for this dish any recommendation?

[@WeekdayKitchen]

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!’

[@jasmineherrera8925]

Can I use chicken instead??

[@WeekdayKitchen]

Absolutely! Super good with chicken katsu as well!

[@xodealt4831]

Hey so every time I make my curry the liquid never thickens up what should I do to fix this?

[@WeekdayKitchen]

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?

[@xodealt4831]

@@WeekdayKitchen yes I am I follow the recipe and add carrots and chives

[@WeekdayKitchen]

@@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.

[@cheeseburgerpaladin]

could you also air fry the pork cutlet?

[@WeekdayKitchen]

I think you can but it likely won’t be as good as a proper deep fry. The air fryer is a great way to heat up the leftovers though!

[@tacticallawyer]

how curry cubes do you need per batch?

[@salahhussein1566]

Do i use the whole curry cubes

[@WeekdayKitchen]

For this recipe, you can use the full 3.2oz box (all the cubes). I recommend also chopping them up a bit before throwing them in, it makes it less likely to clump when melting!

[@prozac_dreams]

What cut of pork dis you use?

[@WeekdayKitchen]

Pork fillet or pork loin works best

[@basantitudu2090]

Which pan is this? Can I get the link? Nice look food😍

[@WeekdayKitchen]

You can see the dutch oven I use in this here: amzn.to/41GXH8Y

[@basantitudu2090]

@@WeekdayKitchen thanks 👍

[@maryvampiregirl666]

*Does curry need to have onions in it to taste good?*

[@scycooo7370]

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

[@WeekdayKitchen]

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!

[@C.C.8441]

I like adding zuchini too. Also, i use stock instead of water. Oishi!!!

[@Breezskii]

What kind of pork chops do I buy?

[@WeekdayKitchen]

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!

[@Nansy_]

How many cubes do you get in that one box

[@WeekdayKitchen]

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.

[@charliewalters2138]

Where can you buy the curry mix?

[@WeekdayKitchen]

Most Asian grocery stores should have them available, but also check online as sometimes you can get some good deals if you buy a few packs at once!

[@rc9145]

What pork do you use?

[@WeekdayKitchen]

These were pork filets but any pork chop will also work for this!

[@janeikawebb7324]

How many cubes

[@TotallyTacotrap]

What cut of pork were you using?

[@WeekdayKitchen]

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!!

[@alcatraz3401]

Milanesa version japonesa, quien lo diria

[@dataethel43]

Did you put all the curry cubes or just few cubes of them?

[@WeekdayKitchen]

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!

[@eeags]

How do I save this?

[@kinthirteen]

Unheard of history probably because they weren’t really doing anything wrong, thank you for educating me

[@type64f48]

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