Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Izakaya Sakura Kuro Curry (Black Curry) Recipe
    Lost? Site Map

    Izakaya Sakura Kuro Curry (Black Curry)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 39 mins

    15 mins

    2 hrs 24 mins

    Member #610488's Note:

    The curry normally would be served over tonkatsu (breaded pork cutlets) but can be served over grilled vegetables or just straight over cooked rice. The curry can be made ahead of time and reheated just before serving. Vegetarians can omit the port butt cubes and still have a very delicious meal.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric




    1. 1
      Heat the oil in a large saute pan over medium high heat.
    2. 2
      Salt and pepper the pork cubes then add to the pan in a single layer. Let the meat brown on one side, then use tongs or chopsticks to flip them over and brown the other side. Transfer the pork to a bowl and turn the heat down to medium low.
    3. 3
      Add the onions and cover with a lid for 10 minutes. Remove the lid and continue caramelizing the onions until they are dark brown and glossy (about 1 hour). Stir occasionally.
    4. 4
      Add the browned pork, wine, water, carrots, potatoes, salt, tonkatsu sauce, tomato paste, applesauce, and black garlic oil then bring to a boil over high heat. Turn the heat down to medium low and simmer partially covered until the carrots are tender (about 45 minutes).
    5. 5
      Meanwhile, make the roux by melting the butter over medium low heat. Add the flour, stirring while cooking until the mixtures turns a golden brown. Add the curry powder and black pepper and stir to incorporate (it will turn into a paste). Remove from the heat and set aside until the carrots are tender.
    6. 6
      Make a batch of tonkatsu (breaded pork cutlets) or grill some vegetables to serve the curry sauce on.
    7. 7
      Finish the curry by ladling some of the liquid the meat and veggies have been cooking in into the roux and whisk until there are no lumps. Pour this mixture back into the other pot and gently stir until the curry is thickened. Taste for salt and adjust as needed. When you’re happy with it, add the peas and chocolate and stir until the chocolate is melted and incorporated.
    8. 8
      Slice the tonkatsu or portion the grilled vegetables and plate along with some cooked rice. Pour the sauce all over the plated food and serve.

    Browse Our Top Curries Recipes

    Ratings & Reviews:


    Nutritional Facts for Izakaya Sakura Kuro Curry (Black Curry)

    Serving Size: 1 (434 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 637.9
    Calories from Fat 276
    Total Fat 30.7 g
    Saturated Fat 12.2 g
    Cholesterol 97.7 mg
    Sodium 1092.5 mg
    Total Carbohydrate 48.1 g
    Dietary Fiber 7.1 g
    Sugars 9.1 g
    Protein 27.1 g

    The following items or measurements are not included:

    Tonkatsu sauce

    garlic oil

    Ideas from


    Over 475,000 Recipes Network of Sites