Katsu curry is a popular Japanese dish that combines a deep-fried cutlet (Katsu) with a flavorful curry sauce. The dish features a yummy Tonkatsu pork cutlet (or sometimes chicken) that is breaded and deep-fried until crispy. This crispy cutlet is then served with Japanese curry sauce, a thick, mildly spiced curry usually made with a roux and various vegetables.
The word “Katsu” comes from the Japanese pronunciation of the English word “cutlet,” and it refers to a breaded and deep-fried meat cutlet. The curry sauce is rich and savory, with a slightly sweet and aromatic flavor. Katsu curry is most definitely served over rice. Although Tonkatsu is a big part of the dish, we still wanted to make our curry tasty with sliced pork and vegetables. So now we have double pork. How decadent!
It’s a popular dish in Japan and has gained popularity in other parts of the world as well. Katsu curry is a comforting and satisfying combination of crispy, fried goodness and flavorful curry. It’s a little more work to make Katsu Curry since you have to make practically 2 dishes. However, the work will pay off in the end. It is absolutely delicious. Hope you try it at home!
Katsu Curry
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Ingredients
- 1/2 lb pork thinly sliced
- 1 onion
- 1 carrot
- 2 potatoes
- 1/2 Tbsp oil
- 4 cups water
- 4 oz Japanese curry mix
- steamed rice
Tonkatsu
Optional Seasonings
- 1 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- 1 Tbsp apricot jam
- 1 Tbsp soy sauce
- 1 tsp curry powder
Instructions
- Make curry. Cut sliced pork into bite-size pieces. Cut all the vegetables into small cubes.
- Heat oil in a pot, add meat, and brown in oil. Cook onions for 5 minutes. Add carrots and potatoes. Add water to the pot. After it boils, skim any fat, and reduce heat to low. Cover and cook for 20-30 minutes until the meat becomes tender. If using a pressure cooker, cook for 15 minutes.
- Meanwhile, make Tonkatsu. Make small cuts all over the pork chops with the tip of a knife. Pound the meat with a meat tenderizer. Sprinkle salt and pepper on both sides of the meat. Coat the meat with flour, dip in egg, and then cover with bread crumbs. Heat deep frying oil to 350F (170C), and deep fry the coated meat. Fry until the color turns golden brown and the meat floats in the oil, about 5-8 minutes, turning once or twice. Set the meat on a cooling rack for a minute. Cut Tonkatsu into 8 pieces.
- Remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve.If you'd like to use the optional seasonings, now add the ketchup, Worcestershire sauce, apricot jam, and soy sauce. Let simmer for 10-15 minutes. If you'd like to add the optional curry powder, stir it in just before serving.
- Put steamed rice in a serving dish, top with Tonkatsu, and pour the curry over the rice.
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