Classic Japanese Katsu Curry
Traditional dish · Japanese
A beloved Japanese comfort food featuring a crispy, panko-breaded pork cutlet (tonkatsu) served with a rich, savory curry sauce over steamed rice. This is the quintessential katsu curry experience.
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Ingredients
- Pork loin cutlets4 (about 150g each)
- Saltto taste
- Black pepperto taste
- All-purpose flour1/2 cup
- Eggs2
- Panko breadcrumbs2 cups
- Vegetable oilfor frying
- Onion1 large
- Carrot1 medium
- Potato1 medium
- Garlic2 cloves
- Ginger1 inch piece
- Japanese curry roux block1/2 box (about 100-120g)
- Water3 cups
- Soy sauce1 tbsp
- Ketchup1 tbsp
- Worcestershire sauce1 tsp
- Steamed Japanese short-grain rice4 cups
Steps
- 1
Prepare the tonkatsu: Pound pork cutlets to about 1/2 inch thickness. Season with salt and pepper.
- 2
Set up a breading station: one plate with flour, one shallow bowl with beaten eggs, and one plate with panko breadcrumbs.
- 3
Dredge each pork cutlet in flour, dip in egg, and coat thoroughly with panko. Press gently to adhere.
- 4
Heat about 1-2 inches of vegetable oil in a deep pan or pot to 350°F (175°C).
- 5
Fry the breaded pork cutlets for 3-4 minutes per side, until golden brown and cooked through. Drain on a wire rack.
- 6
Prepare the curry sauce: Finely chop onion, carrot, and potato. Mince garlic and ginger.
- 7
In a pot, sauté onion, carrot, potato, garlic, and ginger until softened.
- 8
Add water and bring to a boil. Simmer until vegetables are tender, about 15-20 minutes.
- 9
Break the curry roux block into pieces and add to the pot. Stir until fully dissolved and the sauce thickens.
- 10
Stir in soy sauce, ketchup, and Worcestershire sauce. Simmer for another 5 minutes.
- 11
Slice the fried tonkatsu into strips.
- 12
Serve the tonkatsu over or alongside steamed rice, generously ladled with the hot curry sauce.
