Katsu Curry
The ultimate comfort food: a crispy fried pork cutlet served over rice and smothered in rich Japanese curry sauce.
Notes
Golden, shatteringly crisp deep-fried pork cutlets (Tonkatsu) served over fluffy white rice and smothered in a rich, deeply savory Japanese curry sauce. The ultimate comforting fusion of textures and flavors.
Ingredients
For the Katsu (Pork Cutlet):
- 2 boneless pork loin chops (about 1/2 inch thick)
- Salt and black pepper
- 2 tbsp All-purpose flour
- 1 large egg (beaten)
- 1 cup Panko breadcrumbs
- Vegetable oil (for deep frying)
- 1/2 large onion (sliced)
- 1 medium carrot (peeled and rolled-cut into chunks)
- 1 medium potato (peeled and cut into bite-sized chunks)
- 1 tbsp Vegetable oil
- 2 cups Water or chicken broth
- 1/2 box (approx. 3.5 oz / 100g) Premium Japanese curry roux blocks
- For Serving:
- 2 portions Cooked short-grain white rice
- Fukujinzuke (Japanese red pickled vegetables, optional)
- Preparation: Score the connective tissue of the pork chops with a sharp knife to prevent curling, then gently pound them to an even thickness. Season both sides generously with salt and black pepper.
- Make the Curry: Heat 1 tbsp of oil in a pot over medium heat. Sauté the sliced onions until translucent, then add the carrots and potatoes. Pour in the water and bring to a gentle simmer. Cook for about 15 minutes until the vegetables are fork-tender.
- Thicken the Sauce: Turn off the heat completely. Break the curry roux blocks into the hot liquid and stir continuously until fully dissolved. Turn the heat back to low and simmer for 5 more minutes until the sauce becomes thick and glossy. Keep warm.
- Bread the Pork: Dredge each seasoned pork chop in the flour, shaking off the excess. Dip it entirely into the beaten egg, and finally coat it heavily with Panko breadcrumbs, pressing firmly so the crumbs adhere perfectly.
- Fry the Katsu: Heat the vegetable oil to 340°F (170°C). Deep-fry the breaded pork chops for 4 to 5 minutes, turning occasionally, until they achieve a deep golden brown and are fully cooked through. Transfer to a wire rack for 2 minutes to drain excess oil, then slice into thick strips.
- Assemble and Serve: Place a generous mound of warm white rice on one side of a deep plate. Ladle the hot, rich curry sauce over the other half of the plate. Carefully arrange the sliced crispy Tonkatsu on top of the rice or partially resting on the sauce. Garnish with a spoonful of Fukujinzuke and serve immediately.
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