Pound pork loin cutlets to an even thickness (about 1.5 cm). Season both sides with salt and black pepper.
Set up a breading station: one shallow dish with all-purpose flour, one with beaten egg, and one with panko breadcrumbs. Dredge each pork cutlet in flour, shaking off excess. Dip into egg, then coat thoroughly with panko, pressing gently so breadcrumbs adhere.
Heat vegetable oil (for frying) in a deep pot or wok to 170°C (340°F).
Carefully place the breaded pork cutlets into the hot oil. Fry for about 4 minutes per side, or until golden brown and cooked through. (Internal temperature 63°C/145°F).
Remove fried tonkatsu and place on a wire rack lined with paper towels to drain excess oil. Slice into 1-inch strips.
In a separate pot, heat vegetable oil (for curry) over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes.
Add diced carrot and continue to sauté for another 3-5 minutes.
Pour in water or dashi and bring to a simmer. Reduce heat, cover, and cook until vegetables are tender, about 10-15 minutes.
Remove the pot from heat. Break the Japanese curry roux block into pieces and add them to the hot liquid. Stir until the roux completely dissolves and the sauce thickens.
Return the pot to low heat and simmer for another 5 minutes, stirring occasionally to prevent sticking.
Place a serving of cooked Japanese short-grain rice on a plate.
Arrange the sliced tonkatsu next to or on top of the rice.
Ladle a generous amount of hot curry sauce over the tonkatsu and rice.
Garnish with pickled ginger or fukujinzuke, if desired. Serve immediately.
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