Katsu Curry
A beloved Japanese comfort food featuring a crispy, panko-breaded pork cutlet (katsu) served with a rich, savory, and slightly sweet Japanese curry sauce, typically over steamed rice.
🧂 Ingredients
- 4 Pork loin cutlets(About 1/2 inch thick. Can substitute with chicken breast or thigh.)
- 1 box Japanese curry roux blocks(Choose your preferred spice level (mild, medium, hot). Brands like S&B or Vermont Curry are common.)
- 1 Yellow onion(Medium-sized, finely chopped.)
- 2 Carrots(Medium-sized, peeled and cut into bite-sized pieces (e.g., half-moons or chunks).)
- 2 Potatoes(Medium-sized, peeled and cut into bite-sized pieces, similar in size to carrots.)
- 0.5 cup All-purpose flour(For dredging the cutlets.)
- 2 Large eggs(Beaten, for the egg wash.)
- 2 cups Panko breadcrumbs(Japanese breadcrumbs for maximum crispiness.)
- 4 cups Water(Or follow package instructions for roux.)
- Vegetable oil(For frying the katsu. Use a neutral oil with a high smoke point.)
- 4 cups Japanese short-grain rice(Cooked according to package directions, for serving.)
👨🍳 Instructions
- 1
Prepare the Curry Base: Heat a tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the carrots and potatoes, stirring to coat with oil. Cook for another 5 minutes, stirring occasionally, until vegetables begin to soften slightly.
⏱️ 15 minutes - 2
Simmer the Curry: Pour in the 4 cups of water (or amount specified on your curry roux package). Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes and carrots are tender when pierced with a fork. Stir occasionally to prevent sticking.
⏱️ 20 minutes - 3
Add Curry Roux: Turn off the heat. Break the curry roux blocks into pieces and add them to the pot. Stir gently until the roux is completely dissolved and the sauce begins to thicken. If the sauce is too thick, add a little more water. If too thin, simmer uncovered for a few more minutes. Taste and adjust seasoning if needed. Keep warm over very low heat, stirring occasionally.
⏱️ 5 minutes - 4
Prepare the Katsu: While the curry simmers, prepare the pork cutlets. If they are thick, you can gently pound them to an even thickness (about 1/2 inch) using a meat mallet or the bottom of a heavy pan, placing them between plastic wrap or in a zip-top bag to avoid mess. Pat the cutlets dry with paper towels. Set up a breading station with three shallow dishes: one with flour, one with the beaten eggs, and one with panko breadcrumbs.
⏱️ 10 minutes - 5
Bread the Cutlets: Dredge each pork cutlet first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, press the cutlet firmly into the panko breadcrumbs, coating both sides generously. Ensure the panko adheres well, but avoid pressing too hard, which can make the coating dense.
⏱️ 5 minutes - 6
Fry the Katsu: Heat about 1-1.5 inches of vegetable oil in a large skillet or Dutch oven to 170°C (340°F). Carefully place the breaded cutlets into the hot oil, being careful not to overcrowd the pan (fry in batches if necessary). Fry for about 3-4 minutes per side, or until the katsu is a deep golden brown and the pork is cooked through. The internal temperature should reach 71°C (160°F).
⏱️ 8 minutes per batch - 7
Drain and Slice: Remove the cooked katsu from the oil using tongs or a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Let them rest for a minute or two. Slice each cutlet into strips about 1 inch wide.
⏱️ 2 minutes - 8
Serve: Spoon the freshly cooked Japanese rice into serving bowls. Place the sliced katsu on top of or alongside the rice. Ladle the warm curry sauce generously over the katsu and rice. Serve immediately.
⏱️ 2 minutes
💡 Pro Tips
- ✓Panko breadcrumbs are essential for achieving the signature airy and extra-crispy texture of katsu. Do not substitute with regular breadcrumbs.
- ✓When breading with panko, gently press the crumbs onto the cutlet to ensure good adhesion, but avoid compacting them too much, as this can lead to a less crispy coating.
- ✓Using Japanese curry roux blocks significantly simplifies the process, providing a balanced and authentic flavor profile.
- ✓Ensure the frying oil is at the correct temperature (170°C / 340°F). If the oil is too cool, the katsu will absorb too much oil and be greasy. If it's too hot, the outside will burn before the inside is cooked.
- ✓For a richer curry, you can add a tablespoon of ketchup or Worcestershire sauce towards the end of simmering.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Chicken Katsu Curry: Substitute pork cutlets with boneless, skinless chicken breasts or thighs.
- Ebi (Shrimp) Katsu Curry: Use large shrimp, butterflied and breaded.
- Vegetable Katsu Curry: Use thick slices of eggplant, sweet potato, or firm tofu, breaded and fried.
- Additions: Consider adding boiled eggs (ajitsuke tamago) or other simmered vegetables like daikon radish to the curry.