Japanese Katsu Curry

About This Recipe

Katsu curry is Japan's most popular comfort food. It combines tonkatsu (deep-fried breaded pork) with a uniquely mild, sweet Japanese curry sauce that differs completely from Indian or Thai curries. Japanese curry uses apple and honey to soften the spice into something warming and universally loveable. Served in every Japanese school cafeteria and restaurant, it's a national obsession.

Ingredients

Serves 4

• 4pork loin steaks(1cm thick, tenderised)
• 100 gplain flour
• 2eggs(beaten)
• 150 gpanko breadcrumbs
• 1 Lvegetable oil(for deep frying)
• 2onions(sliced)
• 2carrots(diced)
• 2potatoes(diced)
• 100 gJapanese curry roux(S&B Golden Curry)
• 700 mlwater or stock
• 1 tbspsoy sauce
• 1 tbsphoney
• 600 gcooked Japanese short-grain rice

Instructions

1. 1

   Make the curry sauce

   Sauté onions in oil until deeply golden (15 min). Add carrots and potatoes, cook 5 minutes. Add water/stock and simmer 15 minutes until vegetables are tender. Break curry roux blocks into the pot, stir until dissolved. Add soy sauce and honey. Simmer 10 minutes until thick.

2. 2

   Prepare the pork cutlets

   Place pork between cling film and pound to even 1cm thickness. Season with salt and pepper. Coat in flour, shake off excess. Dip in egg. Press firmly into panko.

3. 3

   Deep fry the katsu

   Heat oil to 170°C. Fry cutlets 3–4 minutes per side until deeply golden and cooked through. Rest on a wire rack 3 minutes before slicing.

   Use a wire rack not paper towels — paper traps steam and softens the crust.

4. 4

   Slice and serve

   Slice katsu into strips at an angle. Serve over rice with curry sauce poured alongside. Garnish with pickled ginger and shredded cabbage.

Variations

• •

  Chicken katsu curry: use chicken breast instead of pork.

• •

  Vegetable katsu: use thick slices of aubergine or butternut squash.

Storage

Curry keeps 4 days. Katsu is best fresh — store separately and reheat in the oven at 180°C for 10 minutes.

Frequently Asked Questions