Katsu Curry Recipe – Japanese Cooking 101


Katsu Curry

Katsu curry is a well-liked Japanese dish that mixes a deep-fried cutlet (Katsu) with a flavorful curry sauce. The dish includes a yummy Tonkatsu pork cutlet (or typically hen) that’s breaded and deep-fried till crispy. This crispy cutlet is then served with Japanese curry sauce, a thick, mildly spiced curry often made with a roux and varied greens.

The phrase “Katsu” comes from the Japanese pronunciation of the English phrase “cutlet,” and it refers to a breaded and deep-fried meat cutlet. The curry sauce is wealthy and savory, with a barely candy and fragrant taste. Katsu curry is most undoubtedly served over rice. Though Tonkatsu is a giant a part of the dish, we nonetheless needed to make our curry tasty with sliced pork and greens. So now we’ve double pork. How decadent!

It’s a preferred dish in Japan and has gained reputation in different components of the world as nicely. Katsu curry is a comforting and satisfying mixture of crispy, fried goodness and flavorful curry. It’s slightly extra work to make Katsu Curry since you need to make virtually 2 dishes. Nevertheless, the work will repay in the long run. It’s completely scrumptious. Hope you strive it at dwelling!

Katsu Curry

Course: Foremost Course

Delicacies: Japanese

Key phrase: curry, katsu

Servings: 2 servings

Japanese Curry and Rice topped with Tonkatsu Pork Cutlet

Print Recipe

  • 1/2 lb pork thinly sliced
  • 1 onion
  • 1 carrot
  • 2 potatoes
  • 1/2 Tbsp oil
  • 4 cups water
  • 4 oz curry sauce combine 1 small field
  • steamed rice


  • 2 pork loin chops no bones
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup flour
  • 1 egg
  • 2/3 cup Panko bread crumbs
  • deep-frying oil

Non-obligatory Seasonings

  • 1 Tbsp ketchup
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp apricot jam
  • 1 Tbsp soy sauce
  • 1 tsp curry powder
  • Make curry. Lower sliced pork into bite-size items. Lower all of the greens into small cubes.

  • Warmth oil in a pot, add meat, and brown in oil. Cook dinner onions for five minutes. Add carrots and potatoes. Add water to the pot. After it boils, skim any fats, and scale back warmth to low. Cowl and prepare dinner for 20-Half-hour till the meat turns into tender. If utilizing a strain cooker, prepare dinner for Quarter-hour.

  • In the meantime, make Tonkatsu. Make small cuts everywhere in the pork chops with the tip of a knife. Pound the meat with a meat tenderizer. Sprinkle salt and pepper on each side of the meat. Coat the meat with flour, dip in egg, after which cowl with bread crumbs. Warmth deep frying oil to 350F (170C), and deep fry the coated meat. Fry till the colour turns golden brown and the meat floats within the oil, about 5-8 minutes, turning a couple of times. Set the meat on a cooling rack for a minute. Lower Tonkatsu into 8 items.

  • Take away from warmth and add curry sauce combine. Stir nicely so the items of the combination dissolve.If you would like to make use of the elective seasonings, now add the ketchup, Worcestershire sauce, apricot jam, and soy sauce. Let simmer for 10-Quarter-hour. If you would like so as to add the elective curry powder, stir it in simply earlier than serving.

  • Put steamed rice in a serving dish, prime with Tonkatsu, and pour the curry over the rice.



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