Katsu Curry
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Breaded pork loin fried to a deep golden brown is sliced thick and set beside a Japanese curry made sweet with well-browned onion and carrot.
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Where the curry touches the cutlet the crust softens while the rest stays crunchy, and each bite shifts between the two. Panko pressed firmly all the way to the edges keeps the coating from peeling away in the oil. The curry base cooks in a little of the reserved frying oil rather than fresh fat.
Ingredients
Instructions
- 1
Trim the 300g pork loin to an even thickness and pat the surface dry.
Coat lightly with 60g flour and shake off loose flour so the egg layer can cling evenly.
- 2
Dip the floured pork in 1 beaten egg, then press it firmly into 120g panko.
Cover the edges as well as the flat sides, because bare spots can lift and shed crumbs during frying.
- 3
Reserve part of the measured 400ml cooking oil for the curry, then heat the rest to 170C and lower in the breaded cutlet.
Fry over medium heat for 4 to 5 minutes until deep golden all over.
- 4
Rest the fried katsu on a wire rack for 2 minutes.
Cut through the thickest center to confirm no translucent raw meat remains, then slice it 1.5cm thick.
- 5
Heat the reserved cooking oil in a separate pot and saute 1 onion over medium heat until lightly golden at the edges.
Add 100g carrot and 500ml water, then simmer about 15 minutes until the carrot is tender.
- 6
Lower the heat, dissolve 90g Japanese curry roux completely, and stir for 5 minutes until glossy and thick.
Serve with 2 cups cooked rice, placing curry on one side and 1.5cm katsu slices on the other.
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