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 Katsu:
- 8 boneless pork loin chops (about 1/2 inch thick)
- Salt and pepper to taste
- 1 cup all-purpose flour
- 3 eggs
- 2 cups panko
- Vegetable oil for frying
For Curry:
- 1 potato, diced
- 2 large carrots, sliced
- 2 cups mushrooms, sliced (I used shiitake, but any type is fine)
- 2 chicken breasts, diced
- 1 box Japanese curry roux
- Water (amount needed is on the curry roux box but it’s a little less than 5 1/2 cups depending on your desired level of thickness)
- 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.
- Set up a breading station with flour and panko on a baking sheet, with the last 1/3 of the baking sheet open to leave breaded pork. In a bowl, crack your eggs and beat with a fork to combine for 1 minute.
- Dredge each pork chop in flour, shaking off any excess. Dip the floured pork chop into the beaten eggs, allowing any excess to drip off.
- 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. In a large pot over medium heat, drizzle some olive oil. Add the mushrooms and chicken, cooking until the chicken is fully cooked through.
- Add the potatoes, carrots, and water to the pot. 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