Description
Japanese Katsu Curry is a comforting dish made with crispy breaded pork cutlet served over rice and smothered in a rich, mildly sweet Japanese curry sauce with tender vegetables.
Ingredients
- 2 boneless pork chops (about 1/2 inch thick)
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Neutral oil, for frying
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 carrots, chopped
- 2 medium potatoes, chopped
- 3 cups water or chicken stock
- 1 package Japanese curry roux (about 3–4 cubes)
- Steamed Japanese rice, for serving
Instructions
- Season pork chops with salt and black pepper on both sides.
- Dredge each pork chop in flour, dip into beaten egg, then coat evenly with panko breadcrumbs.
- Heat oil in a pan to 350°F (175°C) and fry pork until golden brown and cooked through. Remove and drain on a rack. Slice before serving.
- In a pot, heat 1 tablespoon oil over medium heat. Add onions and sauté until softened.
- Add carrots and potatoes, then pour in water or stock. Bring to a boil, reduce heat, and simmer until vegetables are tender.
- Turn off heat and stir in curry roux cubes until dissolved.
- Return pot to low heat and simmer, stirring, until curry thickens.
- Serve curry over rice and top with sliced pork katsu.
Notes
- You can substitute chicken cutlets for pork if preferred.
- Adjust curry thickness by adding more or less water.
- Serve with fukujinzuke or pickled ginger for authenticity.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying & Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 750
- Sugar: 8g
- Sodium: 1100mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 145mg
