Name: Katsu Curry (カツカレー)
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Ingredients: 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; 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

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

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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