How to Make Japanese Katsukare | Pork Cutlet Curry | カツカレ

pork cutlet

🥗Healthier: chicken cutlet

💰Cheaper: tofu

Tofu offers a plant-based alternative that is budget-friendly.

curry roux

🥗Healthier: homemade curry spice blend

💰Cheaper: instant curry mix

Homemade blends can be healthier with less sodium.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber.

Season the pork cutlet well with salt on both sides.

Optional: Use a tenderizer or make slits in the fat to prevent buckling, then let it sit for about an hour for juiciness.

Dredge the pork cutlet in flour, dip in beaten egg, then coat with panko breadcrumbs.

Heat oil to 175 degrees Celsius in a frying pan.

Fry the pork cutlet for about 5 minutes, flipping halfway through until golden brown.

Drain the cutlet standing up after frying.

For the curry, use one packet of curry roux with 650 milliliters of water.

Bring the water to a boil, then add the curry roux and stir until dissolved.

Simmer the curry until it thickens, adjusting the heat as necessary.

Prepare garnishes by chopping parsley and setting aside.

Serve by placing rice on a plate, adding curry sauce on top, and placing the tonkatsu over the curry. Garnish with parsley and pickles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens