Japanese Pork Katsu Curry
Crispy panko-breaded pork cutlets sliced and draped over rice, smothered in a glossy, mildly sweet Japanese curry sauce. A beloved comfort dish with a satisfying crunch.
Ingredients
- 4 boneless pork loin chops, about 5 ounces each
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups panko breadcrumbs
- 1 cup vegetable oil, for frying
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 1 carrot, sliced into rounds
- 1 medium potato, peeled and cubed
- 2 tablespoons all-purpose flour, for the roux
- 2.5 tablespoons japanese curry powder (or s&b curry powder)
- 2.5 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 small apple, grated
- 4 cups cooked japanese short-grain rice, for serving
Instructions
- Season the pork chops on both sides with salt and pepper, then pound them gently to an even 1/2-inch thickness with a meat mallet or the bottom of a heavy pan.
- Set up a breading station with the flour in one shallow dish, beaten eggs in a second, and panko breadcrumbs in a third.
- Dredge each pork chop in flour, shaking off the excess, then dip in the egg, and finally press firmly into the panko so it is evenly coated on all sides.
- Heat the vegetable oil in a large skillet over medium heat to 350 F, checked with a thermometer.
- Fry the breaded chops for 3 to 4 minutes per side until deep golden brown and the pork reaches an internal temperature of 145 F; drain on a wire rack, not paper towels, to keep the crust crisp.
- While the pork rests, melt the butter in a separate large pot over medium heat and cook the sliced onion for 6 to 7 minutes until softened and translucent.
- Add the carrot and potato and cook for 3 minutes, stirring occasionally.
- Sprinkle the flour and curry powder over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, forming a thick paste that coats everything.
- Gradually whisk in the chicken broth a little at a time to avoid lumps, then bring to a simmer.
- Stir in the soy sauce, honey, and grated apple, and simmer uncovered for 15 to 18 minutes, stirring occasionally, until the vegetables are tender and the sauce is thick enough to coat the back of a spoon.
- Slice each katsu cutlet crosswise into strips.
- Scoop rice onto plates, ladle the curry sauce generously alongside or over part of the rice, and fan the sliced katsu on top; serve immediately while the crust is still crisp.
Why You'll Love This
- A satisfying contrast between the crunchy panko crust and the smooth, glossy curry sauce
- The grated apple melts into the sauce for natural sweetness without tasting like fruit
- A flour-and-curry-powder roux gives the sauce its signature thick, glossy Japanese curry texture
Draining the fried katsu on a wire rack instead of paper towels keeps steam from softening the bottom crust.
Cooking the flour and curry powder together into a paste before adding any liquid is what gives Japanese curry its characteristic thick, velvety body.
Nutrition
| Calories | 720 |
| Protein | 38 g |
| Fat | 34 g |
| Carbs | 68 g |
| Fiber | 5 g |
| Sodium | 890 mg |
Estimated per serving
