There are 2 things I love when it comes to Japanese comfort food. That’s katsu and curry. Luckily for you, I will show you a recipe that includes both. That’s right, today’s recipe is Katsu Curry! Imagine, the crispy panko breaded goodness of a meaty pork cutlet complimented with subtle spiciness of a rich, creamy curry over freshly steamed rice. So get yourself ready to cook because we are about to get our hands sticky.
For this dish, you will need:
- 2 boneless pork chops
- 2 eggs
- all-purpose flour
- panko (Japanese breadcrumbs)
- salt and pepper, to season
- canola oil for deep-frying
For the curry, you will need:
- 1 block of Japanese curry mix
- 2 potatoes, diced
- 2 carrots, diced
- 1 onion, cut into wedges
- 3 1/2 cups, water
Let’s start with the curry. Start by heating up a little oil in a pot and saute your onions. When your onions are done, put in the carrots and potatoes, some salt and pepper and the water. Bring to a boil, then turn down the heat and simmer until the vegetables are tender.
Now onto the katsu! Prep your chops by cutting them thin. If you can get them cut by your butcher, then that’s great. After that, you’ll want to pound them to tenderize and make even thinner. This will ensure the katsu cook fast. Season the meat with salt and pepper and get ready to dredge!
How’s your curry? If the vegetables are done, break up the block of curry so it dissolves faster and pop it into the pot. Give it a stir to get the curry dissolving. In a couple of minutes, the curry will thicken and smell terrific. Add salt and pepper to taste, then turn the heat down to minimum. Your curry is done.
Back to dredging. Set up 3 plates from left to right with flour, beaten egg and panko. Take the cutlets and dip them in the flour, followed by the egg, then finally the panko. Now that your cutlets are breaded, prepare to deep fry by heating up a pot of canola oil to 350 degrees. If you don’t have a thermometer, you can test the oil by putting in a small piece of bread. If that bread turns golden brown in 60 seconds, you are where you want to be. Gently put the cutlets into the hot oil and cook until golden brown. It should cook fast since the pork is thin.
When your katsu is done, take them out of the oil and drain them on a plate of kitchen paper. Cut the katsu into bite-size strips and plate up next to some freshly steamed rice. Finally, ladle some of that curry onto the rice and katsu and you’re done!