Katsu Curry
Katsu curry combines two Japanese comfort food staples on one plate: a thick, breaded pork cutlet and a smooth, glossy curry sauce over rice. The pork loin is seasoned with salt and pepper, then coated in flour, beaten egg, and panko breadcrumbs whose coarse, jagged flakes create a rougher surface that fries up crunchier than fine breadcrumbs. The cutlet deep-fries at 170 degrees Celsius for four to five minutes until deep golden, then rests for two minutes so the residual heat finishes cooking the center while the juices redistribute. The curry sauce is prepared separately by sauteing onion and carrot, simmering in water until soft, then dissolving the curry roux on low heat until thick. Resting the curry overnight intensifies its flavor as the vegetables break down further. When plated, the curry occupies one side and the sliced katsu the other, so the crust stays crisp until deliberately dipped into the sauce.
Adjust Servings
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.
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Nutrition (per serving)
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