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Katsu Curry
Traditional dish · Japanese
A popular variation featuring a crispy, deep-fried pork cutlet (tonkatsu) served atop a bed of Japanese curry and rice. The contrast of textures and flavors is key.
Ingredients
- Pork loin cutlets4 pieces
- Saltto taste
- Black pepperto taste
- All-purpose flour1/2 cup
- Eggs2
- Panko breadcrumbs1.5 cups
- Vegetable oil for fryingsufficient amount
- Japanese curry roux blocks100g
- Water600ml
- Onion1/2 medium
- Carrot1/2 medium
- Potato1/2 medium
- Cooked Japanese rice4 servings
- Fukujinzuke (optional garnish)for serving
Steps
- 1
Prepare the Japanese curry base: Sauté finely chopped onion, carrot, and potato in a little oil until softened. Add water, bring to a boil, simmer until vegetables are tender. Dissolve curry roux blocks off heat, then simmer until thickened. Season.
- 2
Prepare the tonkatsu: Pound pork cutlets to an even thickness. Season with salt and pepper.
- 3
Set up a breading station: one plate with flour, one bowl with beaten eggs, one plate with panko breadcrumbs.
- 4
Dredge each pork cutlet in flour, dip in egg, then coat generously with panko breadcrumbs, pressing to adhere.
- 5
Heat vegetable oil in a deep pan or pot to 170-180°C (340-350°F). Carefully fry the breaded cutlets for 3-4 minutes per side, until golden brown and cooked through. Drain on a wire rack.
- 6
Slice the cooked tonkatsu into strips.
- 7
Serve the sliced tonkatsu over a generous portion of the prepared Japanese curry, alongside cooked Japanese rice. Garnish with fukujinzuke if desired.
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