Description
Katsu curry is a comforting Japanese dish that combines a crispy breaded cutlet with a rich, mildly spiced curry sauce served over rice.
Ingredients
Units
Scale
For the Katsu:
- 8 boneless pork loin chops (about 1/2 inch thick)
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 eggs
- 2 cups panko
- Vegetable oil for frying
For the Curry:
- Optional add-ins: 1 potato, diced, 1 large carrot, sliced, 2 cups mushrooms, sliced (I used shiitake, but any type is fine)
- 1 box Japanese curry roux
- 5 1/3 cup water (amount needed depends on your desired level of thickness; add more or less for a thinner or thicker sauce. I suggest waiting until the roux has completely dissolved first before adding more water)
- 4 cups cooked Japanese short-grain or medium grain rice
Instructions
- Begin by making the katsu. Lightly pound the pork chops with a meat mallet to tenderize and flatten them to about 1/4-1/2 inch thick.
- Season both sides of the pork chops with salt and pepper.
- To a large plate (preferably with taller rims) or large, shallow bowl, crack your eggs and beat them with a fork for about 30 seconds. Add in your flour and mix to combine with the eggs. On another plate, add your panko.
- Dredge each pork chop in the egg/flour mixture, shaking off any excess.
- Press the pork chop into the panko breadcrumbs, ensuring an even coat on all sides. Press gently to make sure the breadcrumbs adhere.
- If deep-frying, skip this step. If air frying, place a tonkatsu in your air fryer bin and spray with oil. Cook at 350°F for 10 minutes. Flip, spray with oil, and cook for an additional 5 minutes.
- If air-frying, skip this step. Heat about 1/2 inch of vegetable oil in a large skillet. Allow the oil to reach around 350°F (175°C). Place the breaded pork chops into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. I usually limit to cooking two at a time to avoid the tonkatsu from touching each other. Use tongs to remove the pork chops and place them on a paper towel-lined plate to drain any excess oil.
- Slice the tonkatsu into 1 inch strips and set aside.
- Begin making the curry. Add the water to the pot, followed by the potatoes, carrots, and mushrooms (if using). Increase the heat to high and bring to a boil, cooking until the potatoes and carrots are tender.
- Stir in the curry mix until fully combined. Adjust the water to your desired level of thickness.
- Serve the curry on top of rice and with katsu on the side.
- Prep Time: 50 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 8