질문하기
Crispy tonkatsu, rich Japanese curry, a hill of rice. This high calorie lunch is Japan's comfort food trifecta — and the calorie count matches the satisfaction.
Cook white rice: Rinse rice until water runs clear, then cook 3 cups rice using a rice cooker or saucepan for fluffy, separate grains.
Prep vegetables: Slice onion, carrot, and potato; sauté in 2 tbsp vegetable oil over medium heat for 5 minutes until slightly softened.
Simmer curry: Add water to sautéed vegetables, bring to a boil, then add curry roux blocks; simmer gently for 20 minutes, stirring occasionally to prevent sticking.
Prepare tonkatsu: Pound pork loin cutlets to even thickness, season with salt and pepper, dredge in flour, dip in beaten eggs, then coat with panko. Fry each cutlet in 2 cups hot oil at 350°F until golden and crispy (about 3–4 minutes each side). Drain on paper towels.
Assembly: Slice tonkatsu into strips. Mound rice on plates, ladle hot curry over rice, and arrange crispy tonkatsu strips on top. Drizzle with soy sauce and serve immediately for maximum crispness.
