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Japanese-Style 'Tonkatsu' Curry
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Japanese-Style 'Tonkatsu' Curry

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.

Tags:
Family Friendly
Allergens:
Wheat
Egg
Mustard
Soy
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories1050 kcal
Fat40 g
Saturated Fat15 g
Carbohydrate122 g
Sugar17 g
Dietary Fiber7 g
Protein52 g
Cholesterol159 mg
Sodium1750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Shallow Dish
Peeler
Baking Sheet
Large Non-Stick Pan
Aluminum Foil

Instructions

Cook rice
1

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.

Prep
2

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.

Cook pork
3

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.

Start curry
4

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.

Finish curry
5

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.

Finish and serve
6

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.