Katsu Curry
Katsu Curry pairs crispy breaded pork cutlet with rich Japanese curry sauce over rice for a comforting one-plate meal.
Instructions
- 1
Season pork loin, then coat in flour, egg, and panko.
- 2
Deep-fry cutlets at 170C for 4–5 minutes until golden and crisp, then rest.
- 3
In another pot, saute onion and carrot, then add water and simmer until tender.
- 4
Lower heat, dissolve curry roux fully, and simmer until thick.
- 5
Serve curry over rice and top with sliced katsu.
Tips
Nutrition (per serving)
Adjust Servings
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