Japanese-Style 'Tonkatsu' Curry
with Jasmine Rice
Curry was originally introduced to Japan by the British and has since become a national favourite in this East Asian country. Hopefully tonight's dish becomes a household favourite for you as well! You'll serve up a savoury veggie-based curry over simple steamed rice and top it off with crispy, panko-coated pork chops.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Mayonnaise
(Contains Egg, Mustard)
¾ cup
Jasmine Rice
50 g
Shallot
170 g
Carrot
113 g
Green Peas
1 tbsp
Dal Spice Blend
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
2 tbsp
Tomato Sauce Base
2 unit
Chicken Broth Concentrate
2 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add rice, half the broth concentrate, 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, then cut shallot into 1/4-inch pieces. Add panko to a shallow dish. Pat pork dry with paper towels. Season with salt and pepper, then coat pork with half the mayo (use all for 4 ppl).Working with one pork chop at a time, press both sides into panko to coat completely.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear until golden-brown, 2-3 min per side. While pork sears, brush a foil-lined baking sheet with 1/2 tbsp oil (use same for 4 ppl). Transfer pork to the prepared baking sheet. Roast in the top of the oven until cooked through, 6-8 min.** Carefully wipe the pan clean.
Heat the same pan over medium-high. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots and carrots. Cook, stirring occasionally, until slightly softened, 1-2 min. Season with salt and pepper. Add tomato sauce base, Dal Spice Blend and flour. Cook, stirring often, until spices are fragrant and veggies are coated, 30 sec.
Stir peas, soy sauce mirin blend, remaining broth concentrate, 1 cup water and 1/4 tsp sugar (dbl both for 4 ppl) into the pan with veggies. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until veggies are tender, 5-7 min. Season with salt and pepper, to taste.
Add 2 tbsp butter (dbl for 4 ppl) to the pot with rice, then fluff with a fork until butter melts. Thinly slice pork. Divide rice and curry between plates. Top with pork.
