Fast Recipes

Tonkatsu with curry sauce

It's made for cold nights and second helpings.

By Lisa Featherby
  • Serves 4
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Tonkatsu with curry sauce
Japanese curry sauce lends sweetness and a little spice to the panko-crumbed tonkatsu. It's a hefty dish that's made for cold nights and second helpings.


  • 4 boneless pork loin chops, pounded to 2cm-3cm thick
  • Seasoned plain flour, for dusting
  • 2 eggs, lightly beaten
  • 100 gm (2 cups) panko crumbs
  • Sunflower oil, for shallow-frying
  • Steamed rice, very thinly shredded cabbage, and pickled ginger (optional),to serve
Curry sauce
  • 1 tbsp neutral oil, such as grapeseed or sunflower oil
  • 1 tbsp finely grated ginger
  • 1 garlic clove, finely chopped
  • 1 tbsp Japanese curry powder (such as S&B brand; see note) or mild curry powder
  • 1 tbsp plain flour
  • 400 ml chicken stock
  • 2 tbsp light soy sauce
  • 2 tbsp apple juice
  • 2 tsp honey


  • 1
    For curry sauce, heat oil in a saucepan over medium-high heat, add ginger and garlic, and sauté until fragrant (1-2 minutes). Add curry powder, stir until fragrant, then add flour and stir until dark golden (1-2 minutes). Slowly whisk in stock, soy sauce, juice and honey, and simmer, whisking occasionally, until thick (4-6 minutes).
  • 2
    Preheat oven to 100°C. Dust pork with flour, shaking off excess, then dip in egg and coat with crumbs, shaking off excess. Heat 2cm oil in a large frying pan over medium-high heat until shimmering, then fry pork until golden (2-3 minutes each side). Transfer to oven until cooked medium (2 minutes). Slice pork thickly.
  • 3
    Spoon some curry sauce onto plates, top with pork and serve with rice, cabbage and remaining curry sauce.


Japanese curry powder is available from select Asian grocers