Pork katsu curry is an iconic Japanese dish that combines a pork cutlet breaded and fried until crispy with a thick, lightly sweet curry sauce. Originating from the fusion of European and Japanese cuisine in the 19th century, this dish has become a staple in Japanese restaurants and homes. Its popularity lies in the contrasting textures: the golden, crunchy panko exterior and the juicy meat, all covered by an aromatic sauce made with curry powder, onion, carrot, and potato.
This recipe is ideal for those seeking a comforting and complete meal, perfect served over steamed rice. Although the classic version uses pork, you can substitute chicken for a lighter alternative. The sauce, with its balance of soy sauce and honey, adds depth and a sweet touch that enhances the meat's flavor.
Regional variations include other vegetables or spices, but this homemade version captures the essence of traditional katsu curry. If you like heat, you can add some chili or Japanese curry blocks to intensify the flavor.
Prep
45 min
Servings
4
Start by preparing the Katsu:
Season the pork chops or chicken breasts with salt and pepper.
Dredge each piece in flour, making sure to shake off any excess.
Dip them into the beaten eggs, allowing any excess to drip off.
Coat the pieces with panko breadcrumbs, pressing the breadcrumbs onto the meat to adhere.
Heat vegetable oil in a large frying pan over medium-high heat. You'll need enough oil to submerge the Katsu. To test if the oil is hot enough, drop a breadcrumb into the oil; it should sizzle and rise to the surface.
Carefully place the breaded pork or chicken into the hot oil and fry until they are golden brown and crispy on both sides. This usually takes about 4-5 minutes per side for pork and 3-4 minutes per side for chicken. Once cooked, transfer them to a plate lined with paper towels to drain any excess oil.
Now, let's make the curry sauce:
In a large saucepan, heat 2 tablespoons of vegetable oil over medium heat.
Add the finely chopped onion and minced garlic. Sauté until they become translucent and fragrant.
Stir in the curry powder and flour. Cook for another minute to toast the spices.
Add the diced carrots and potatoes to the saucepan. Cook for a few minutes, stirring occasionally.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.
Stir in the soy sauce and honey (or sugar). Season with salt and pepper to taste. Simmer for an additional 5 minutes to blend the flavors.
To serve, slice the Katsu into strips and place them over a bed of steamed rice. Pour the curry sauce over the Katsu and rice.
Garnish with pickled ginger or sliced scallions if desired. Enjoy your homemade Katsu Curry!
