Tonkatsu Curry Omurice Recipe

We’re serving our omurice with a tonkatsu curry made from our Miso Tasty Katsu Curry Kit with added vegetables in the curry sauce. For a lighter version, simply reduce the amount of veggies you add to the curry sauce. Alternatively, if you want to make a super lux version, try adding a chicken breast cut into small cubes when cooking the vegetables. This is the ultimate comfort food!

Omurice is a western inspired dish and a favourite allover Japan. It is the combination of the words omelette and rice and is often topped with a dash of tomato ketchup and mayonnaise but is just as good without.

Katsu Curry Omurice recipe

Ingredients (Serves 2 )

  • 1 x Miso Tasty Katsu Curry Kit
  • 1 large potato, roughly cut into bite sized cubes
  • 1 medium carrot, cut into 1.5 cm chunks
  • 1/2 an onion, sliced
  • 1/2 tbsp of rapeseed oil
  • 700ml hot water
  • 1 large egg, whisked with 1 tbsp of rapeseed oil
  • 2 tbsps plain flour

For the omelette

  • 2 large egg
  • 2 tbsps rapeseed or vegetable oil for frying
  • 2 tbsps unsweetened oat milk (swap with cow’s milk or soya milk if you wish)
  • Rice for 2
  • Kewpie Mayonnaise
  • Tomato Ketchup


First, set your oven to preheat to 200°c.

Then cook your rice according to the pack, this usually takes 15- 25mins. Once cooked leave the rice to one side, we will come back to it later.

Meanwhile, in a saucepan, sauté the onions then pour in the 700ml of water followed by the potatoes and carrot chucks and leave to boil gently with the lid on. Keep an eye on it and reduce the heat if it starts to boil over.

Next, in a frying pan, gently heat the panko breadcrumbs with 1/2 tbsp of oil on medium heat being careful to not let it burn. Be sure to move the panko in the pan a little to ensure an even colour. Once the panko breadcrumbs are golden brown, transfer them to a shallow plate.

On a chopping board, prepare the pork cutlets by pounding them with the back of your knife. This will tenderise the pork cutlets by breaking down connective tissues and make the meat less tough when it cooks. Do this in a crisscross pattern and then mould them back into their original shape with your hands and season with salt and pepper if you wish.

Next, you will panko your cutlets. Dip your pork cutlets into the flour then the whisked eggs and then the panko breadcrumbs making sure at each stage you get a good covering.

Place the panko breadcrumb covered pork cutlets on to a wire rack and bake in the preheated oven for 18-20mins until cooked through. Adjust timing according to the thickness of your cutlets. Once cooked, remove the tonkatsu from the oven and leave to stand on the wire rack for 5 minutes.

Now, return to your saucepan of boiling vegetable, they should now be cooked through. Check by poking a knife or a chopstick in to a carrot or potato chuck to see if it goes all the way through. If not, leave to boil a little longer.

Once cooked, drain away about 3/4 of the water leaving the remaining water in the saucepan. For a thinner curry sauce, leave more of the water in with the vegetables.

Next, empty both sachets of Miso Tasty Curry Sauce into the saucepan and return to a medium heat whilst gently stirring with a wooden spoon to combine. Leave to cook for a further 4-5 minutes.

Time to make the omelette, you will need your cooked rice and a little bit of confidence here as the omelette cooks quite quickly.

Whilst preheating your clean frying pan to a medium/low heat, whisk together 1 egg with 1 tbsp of oil and 1 tbsp of oat milk.

Pour the whisked egg mixture onto the frying pan so that it covers the entire surface with a thin layer. Cook until the egg is almost set but still a little runny in the middle, then remove from the heat.

Next, spoon a portion of rice to cover half of the omelette.

With a spatular, carefully flip the other half of the omelette to cover the top of the rice then gently slide the omurice on to your plate.

Repeat these steps for the second omurice.

Once you have both omurice on plates, squeeze a generous amounts of tomato ketchup and Kewpie Mayonnaise over the top in a zigzag motion.

Next, spoon on a good helping of the Katsu Curry Sauce and vegetables next to your omurice.

Don’t forget your Tonkatsu which should have rested enough, slice each cutlet in to 1.5cm strips and place on top of your Katsu Curry Sauce.


Miso Tasty Katsu Curry Kit - made with natural and vegan ingredients

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