Katsu Curry with Japanese Breaded Meat

Name: Katsu Curry with Japanese Breaded Meat
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 700 g Boneless pork loin cutlets; 60 g All-purpose flour; 2 large Eggs; 200 g Panko breadcrumbs; 500 ml Vegetable oil (for frying); 100 g Japanese curry roux blocks; 1 large Onion; 1 medium Carrot; 1 large Potato; 600 ml Water; 300 g Short-grain white rice; 1 tsp Salt; 0.5 tsp Black pepper

Difficulty

medium

Time

1h 10m

Price Category

average

Calories

High

Katsu Curry is an iconic Japanese dish that perfectly combines crispy, golden-brown breaded meat with a rich, savory curry sauce. This recipe features the classic pork katsu (tonkatsu) version, served with fluffy white rice. It's an ideal choice if you're craving something special yet comforting. Prepare this hearty and delicious meal that is guaranteed to enchant your taste buds!

Steps

Prepare Katsu

Pound the pork loin cutlets to about 1 cm thickness, then season both sides with salt and pepper. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each pork cutlet in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs, ensuring it's fully covered.

Rice and Curry Sauce

Cook the rice according to package instructions. Meanwhile, heat a little oil in a large pot over medium heat. Add the diced onion, carrot, and potato, and sauté for 5-7 minutes until the onion softens. Pour in the water, bring to a boil, then reduce heat and simmer for 15-20 minutes until the vegetables are tender. Remove from heat, add the curry roux blocks, and stir until completely dissolved and the sauce thickens. Reheat on low heat if necessary.

Fry Katsu

In a deep skillet or pot, heat ample vegetable oil over medium-high heat (about 170-180°C / 340-350°F). Carefully place the breaded pork cutlets into the hot oil and fry each side for 3-4 minutes, or until golden brown and crispy. Do not overcrowd the pan; fry in batches if necessary. Remove the cooked katsu and drain on paper towels.

Serve

Serve the freshly fried katsu, sliced, alongside the cooked rice and warm curry sauce. Garnish with fresh parsley or pickled ginger, if desired.

	Per 100g	Per Serving 450g
Calories	350 kcal	1575 kcal
Protein	18g	81g
Fat	20g	90g
Carbohydrate	25g	112.5g
Fiber	2g	9g
Sugar	3g	13.5g

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meat

pan-fried

everyday

main course

crispy

Japanese

all seasons

Hot

Katsu Curry with Japanese Breaded Meat

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Katsu

Rice and Curry Sauce

Fry Katsu

Serve

Extra Tips

► For perfectly crispy katsu, ensure the oil temperature remains consistent during frying.

► If you don't have panko breadcrumbs, you can use regular breadcrumbs, but panko provides the crispiest texture.

► For a sweeter, more complex curry flavor, you can add a touch of honey or grated apple to the sauce.

Nutrition