Melty Mozzarella Tonkatsu Curry
The Ultimate Comfort Fusion
As the crisp autumn air begins to settle in, there’s something uniquely comforting about the hearty, warming flavors of a homemade meal. One of my all-time favorite dishes to make during this season is Tonkatsu Curry Rice. It’s a dish that wraps you up like a warm blanket, filling your home with the savory aroma of simmering curry and the satisfying sizzle of crispy tonkatsu.
But I like to add a special twist to this classic comfort food—melted mozzarella cheese. There’s something magical about the way the cheese stretches and blends with the rich curry sauce, creating a dish that’s both familiar and novel. The sprinkle of furikake on top adds a touch of umami and a burst of color that makes this dish as pleasing to the eye as it is to the palate.
This recipe is more than just a meal; it’s an experience meant to be shared. I still remember the first time I made this dish for my family. We gathered around the table, the warmth of the kitchen warding off the chill of the evening. As we dug in, there was an immediate hush—a rare moment of silence—followed by contented sighs and the clinking of forks against plates. The combination of the crispy tonkatsu, creamy melted cheese, and fragrant curry had everyone asking for seconds, even thirds.
Food has always been a way for me to bring people together, and this dish does exactly that. It’s more than just sustenance; it’s about creating moments of joy and connection. Whether you’re cooking for your family, friends, or even just yourself, I hope this Mozzarella Tonkatsu Curry Rice becomes a part of your fall tradition, bringing warmth and comfort to your table just as it does to mine.
Recipe: Melty Mozzarella Tonkatsu Curry
Ingredients:
For the Tonkatsu:
2 boneless pork shoulder steaks (about 1/4 inch thick)
Salt and pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Vegetable oil, for frying
For the Curry:
1 onion, chopped
2 carrots, sliced
1/2 cup mushrooms, sliced
2 potatoes, peeled and diced
3 cups chicken broth or water
1/2 package of Japanese curry roux (medium or hot, depending on preference)
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
For the Rice:
2 cups Japanese short-grain rice
2 1/2 cups water
Toppings:
1 cup shredded mozzarella cheese
Furikake (Japanese seasoning mix) for garnish
Instructions:
Prepare the Rice:
Rinse the rice under cold water until the water runs clear.
Combine the rice and water in a rice cooker or pot, and cook according to the rice cooker instructions or bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes. Let it rest for 10 minutes.
Make the Curry:
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté until translucent.
Add the carrots and potatoes, stirring for a few minutes.
Pour in the chicken broth or water, and bring to a boil. Reduce the heat, cover, and let it simmer for about 15 minutes, or until the vegetables are tender.
Break the curry roux into pieces and add it to the pot, stirring until it’s completely dissolved. Add soy sauce and Worcestershire sauce, and simmer on low heat for another 10 minutes until the curry thickens.
Prepare the Tonkatsu:
Season the pork shoulder steaks with salt and pepper on both sides.
Dredge each steak in flour, shaking off the excess, then dip into the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the pork steaks.
Fry until golden brown and crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Slice the tonkatsu into strips.
Melt the Mozzarella:
In a non-stick pan, add the shredded mozzarella cheese over low heat. Let it slowly melt until it’s smooth and gooey.
Once fully melted, carefully pour the mozzarella over the sliced tonkatsu.
Assemble the Dish:
Place a serving of rice on each plate, ladle the curry over the rice.
Top with the mozzarella-covered tonkatsu.
Finish with a generous sprinkle of furikake.
Serve:
Serve immediately while hot, and enjoy the comforting fusion of crispy tonkatsu, rich curry, and melty mozzarella cheese.