See the curry roux, sauces and kitchen tools I use.
Katsu Curry
A world-famous Japanese comfort food. No matter how bad your day has been, this dish is guaranteed to put a smile on your face!
Ingredients
Curry
Pork Cutlets (Tonkatsu)
Instructions
-
Thinly slice the onion and finely chop the garlic.
-
Heat the butter in a pot over medium heat. Cook the onion for 5 minutes.
-
Add the garlic and cook for 30 seconds. Pour in 350 ml water.
-
Simmer for 5 minutes, then turn off the heat and dissolve the curry roux.
-
Add the ketchup and Worcestershire sauce. Simmer over low heat for another 10 minutes.
-
Make a few cuts along the fat edges of the pork chops and gently pound to tenderize.
-
Season both sides with salt and pepper. Coat with flour, beaten egg, and panko, in that order.
-
Fry in oil at 170°C (340°F) for 2–3 minutes per side, until golden brown and cooked through. Rest for 2–3 minutes before slicing.
-
Serve the curry over warm rice and top with the sliced pork cutlets.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1050kcal
Note
Tips
- Richer flavor: If you have time, cook the onions longer for a richer, deeper flavor.
- Mix the roux smoothly: Turn off the heat before adding the roux. This helps it dissolve without lumps.
- Rest the pork: Resting helps keep the meat juicy.
Substitutions
- Pork loin: Use chicken breast or thigh for chicken katsu curry.
- Japanese curry roux: Use any brand of Japanese curry roux. Adjust the water according to the package instructions.
- Worcestershire sauce: Replace with the same amount of tonkatsu sauce.
- Panko: Use regular breadcrumbs, though the coating will be less crispy.
