Description
A comforting and crispy Japanese pork cutlet served over steamed rice with a rich, savory, and slightly sweet homemade curry sauce. This recipe delivers restaurant-quality flavor with simple techniques and accessible ingredients.
Ingredients
Scale
- 1.5 lbs (700g) pork loin chops or tenderloin
- 2 cups (160g) Japanese panko breadcrumbs
- 1 cup (125g) all-purpose flour
- 2 large eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil (for frying)
- 2 large onions, thinly sliced
- 2 medium carrots, chopped into bite-sized pieces
- 2 medium potatoes, peeled and cubed
- 4 cloves garlic, minced
- 1 tbsp ginger, freshly grated
- 2 boxes (14 oz total) Japanese curry roux blocks (medium)
- 4 cups (950ml) water or dashi stock
- 1 tbsp soy sauce
- 1 tbsp honey or sugar
- 1 small apple, grated
Instructions
- Heat 1 tablespoon of oil in a large pot over medium heat. Add sliced onions and cook slowly for 15-20 minutes until deeply caramelized.
- Add grated apple, minced garlic, and grated ginger to the onions. Cook for 2 more minutes until fragrant.
- Add carrots and potatoes to the pot. Stir to coat in the onion mixture.
- Pour in water or dashi stock. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until vegetables are tender.
- Stir in soy sauce and honey into the vegetable mixture.
- While curry simmers, pound pork chops to 1/4-inch thickness and pat dry. Season with salt and pepper.
- Set up a dredging station with three bowls: flour, beaten eggs, and panko breadcrumbs.
- Dust pork in flour, dip in egg, then press firmly into panko to coat completely.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Fry pork cutlets in batches for 3-4 minutes per side until golden brown and crispy. Internal temperature should reach 145°F (63°C).
- Transfer fried pork to a wire rack to drain. Do not place on paper towels.
- Turn off heat under the curry pot. Break curry roux blocks into pieces and stir into the pot until fully dissolved and smooth.
- Slice the fried pork cutlets into strips.
- Serve pork over steamed Japanese short-grain rice. Ladle warm curry sauce over the pork and rice. Garnish with pickled ginger and green onions if desired.
Notes
For extra-crispy katsu, double-dip the breading (flour, egg, panko, egg, panko). Always add curry roux off the heat to prevent clumping. Use Japanese short-grain rice for best texture. The curry sauce freezes well for up to 3 months, but do not freeze the pork cutlet.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pork cutlet, 1 cup
- Calories: 650
- Sugar: 12
- Sodium: 600
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 70
- Fiber: 5
- Protein: 35
Keywords: Japanese Katsu Curry, Crispy Pork, Curry Sauce, Comfort Food, Easy Dinner, Pork Cutlet, Asian Recipe