📝 About This Recipe
A cornerstone of Japanese comfort food, Katsu Curry is a masterful marriage of textures and flavors: a shatteringly crisp, panko-crusted pork cutlet set against a rich, aromatic, and slightly sweet gravy. This dish evolved from Western influences in the Meiji era to become a beloved national staple that balances the savory 'umami' of the sauce with the succulent crunch of the meat. It is the ultimate 'hug in a bowl,' perfect for fueling your body and soul on a chilly evening.
🥗 Ingredients
The Curry Sauce
- 2 medium Yellow Onion (thinly sliced)
- 2 Carrots (peeled and cut into bite-sized chunks)
- 1 large Potato (Yukon Gold or Russet, peeled and cubed)
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 4 cups Chicken Stock (low sodium)
- 3.5 ounces Japanese Curry Roux (store-bought cubes, such as S&B Golden Curry)
- 1 tablespoon Honey (for a touch of sweetness)
- 1 tablespoon Soy Sauce (for depth)
The Pork Katsu
- 4 pieces Pork Loin Chops (boneless, about 1/2 inch thick)
- to taste Salt and Black Pepper
- 1/2 cup All-Purpose Flour (for dredging)
- 2 large Eggs (beaten)
- 1.5 cups Panko Breadcrumbs (Japanese-style coarse crumbs)
- 1 cup Neutral Oil (vegetable or canola oil for shallow frying)
Serving and Garnish
- 3 cups Short-Grain White Rice (cooked and hot)
- 2 tablespoons Fukujinzuke (Japanese red pickled vegetables)
- 2 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
Start the curry sauce by heating a tablespoon of oil in a large pot over medium heat. Add the sliced onions and sauté for 10-12 minutes until they become soft and translucent with a golden-brown tint.
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2
Add the minced garlic and grated ginger to the onions, cooking for another 1 minute until fragrant. Add the carrots and potatoes, stirring to coat them in the aromatics.
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3
Pour in the chicken stock. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the vegetables are tender when pierced with a fork.
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4
While the sauce simmers, prepare the pork. Tenderize the pork loin chops by lightly pounding them with a meat mallet or the back of a knife to an even 1/3 inch thickness. Season both sides generously with salt and pepper.
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5
Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with panko breadcrumbs.
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6
Dredge each pork chop in flour (shaking off excess), dip into the egg wash, and finally press firmly into the panko until fully and thickly coated.
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7
Return to the curry pot. Turn off the heat and add the curry roux cubes. Stir constantly until the roux is completely dissolved and the sauce has thickened into a glossy gravy. Stir in the honey and soy sauce.
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8
Heat the neutral oil in a large skillet over medium-high heat (around 340°F/170°C). Carefully place the pork chops in the oil, frying for 3-4 minutes per side until the crust is a deep golden brown and the pork is cooked through.
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9
Transfer the fried katsu to a wire rack or a plate lined with paper towels to drain for 2 minutes. This keeps the bottom from getting soggy.
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10
Slice the pork katsu into 1-inch thick strips using a sharp knife.
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11
To assemble, fill half of a wide shallow bowl with a mound of steamed rice. Ladle a generous portion of the curry sauce over the other half of the bowl.
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12
Place the sliced pork katsu on top of the rice and sauce border. Garnish with sliced green onions and a spoonful of Fukujinzuke pickles on the side.
💡 Chef's Tips
For the crispest katsu, ensure your oil is at the right temperature; if it's too cold, the panko will soak up oil and become greasy. To achieve a deeper flavor in the curry, caramelize the onions for a full 30 minutes if you have the time. If the curry sauce becomes too thick, simply whisk in a splash of water or extra stock until you reach the desired consistency. Always rest the fried pork for a few minutes before slicing to ensure the juices redistribute and the crust stays attached to the meat.
🍽️ Serving Suggestions
Pair with a cold glass of Japanese lager or a chilled Oolong tea to cut through the richness. Serve with a side of finely shredded raw cabbage dressed with a sesame ginger vinaigrette. A small bowl of miso soup makes for a traditional and comforting starter. For a spicy kick, offer Shichimi Togarashi (Japanese seven-spice) on the table for sprinkling.