Japanese Black Pepper Katsu Curry Rice

Japanese Black Pepper Katsu Curry Rice

By Tiffy Cooks

5 from 1 vote

This Japanese Black Pepper Tonkatsu Curry is a cozy, flavorful twist on my classic Japanese curry katsu. The smooth and savory curry sauce is made with caramelized onions and black pepper instead of the usual carrots and potatoes. It’s a little spicier, a little lighter, and perfect with my super crispy pork cutlet and a bowl of hot rice. Every bite of crunchy tonkatsu topped with bold, peppery curry has the right mix of crunch, heat, and rich flavor.

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Cook Time:30

Total Time:30

Course: Dinner, Main Course

Cuisine: Japanese

Keyword: 30 Minute Dinner, 30 minute recipe, black pepper, curry, curry recipe, Japanese Food, katsu, Pork Recipe, spicy food, tonkatsu

Servings: servings

Calories: 833kcal

Ingredients

Pork Katsu

4 Pork Chops
2 Eggs
½ cup Flour
¼ cup COLD Water
Salt and Pepper
2 cups Panko

Black Pepper Japanese Curry

4 onion chopped
2 tbsp butter
1 tbsp oil
1 pack Japanese curry cubes
2 tbsp black pepper
2 cups water
Cooked Rice

Instructions

Start by slicing small cuts through the fat of the pork chop so it doesn’t curl up when frying. Use the back of your knife to gently flatten the pork to help tenderize it, then shape it back with your hands. Season both sides with salt and pepper.
In a bowl, mix together flour, cold water, and two eggs until smooth. The batter should be thick but still easy to mix. Add more flour or water as needed until it looks right.
Coat the pork chop in the batter, then press it into panko breadcrumbs. Make sure every part is fully covered. Press it down so the panko sticks really well.
Heat oil in a pan. Test if it’s ready by dropping in a little panko in the pan. it should float and sizzle in about 5 seconds. Fry the pork chop for 3–4 minutes on each side or until it’s crispy and golden brown. Let it rest on a paper towel.
In another pan, sauté sliced onions with some oil and butter on medium heat for about 10 minutes or until soft and caramelized.
Add in 2 tablespoons of black pepper and stir for another minute or two so the flavor blends in.
Pour in water and bring it to a simmer.
Once it starts bubbling, mix in your Japanese curry cubess and stir until fully melted.
Let everything simmer for about 10 minutes, or until the sauce thickens to your liking.
Serve over hot rice.

Nutrition

Calories: 833kcalCarbohydrates: 75gProtein: 42gFat: 38gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 187mgSodium: 2726mgPotassium: 1003mgFiber: 8gSugar: 13gVitamin A: 329IUVitamin C: 8mgCalcium: 163mgIron: 4mg