We don't have a deep fryer, so when we make fried Japanese and Korean dishes, it makes a mess. However, some times it's necessary when you're craving a Japanese classic, tonkatsu curry.
Dip pork cutlets in flour, egg wash and panko (bread crumbs).
Deep fry the breaded pork cutlets until golden brown.
Drain the deep fried pork cutlets on paper towel to remove some of the excess oil.
Place sliced tonkatsu on a bed of sliced cabbage next to rice.
Served with a bowl of spicy vegetable curry with onion, red pepper and mushroom.
You can either dip the pork into the curry, or pour the curry over the rice and enjoy.
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