Katsu Curry Recipe - Japanese Cooking 101

pork cutlet

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken is leaner, and tofu provides a plant-based option.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat offers more fiber, while regular breadcrumbs are often less expensive.

Cut sliced pork into bite-sized pieces.

Make small cuts all over the pork chops with the tip of a knife.

Cover with plastic and pound the meat with a meat tenderizer.

Sprinkle salt and pepper on both sides of the meat.

Coat the meat with all-purpose flour.

Dip in the egg and then cover with panko breadcrumbs.

Heat deep frying oil to 350°F.

Gently drop the coated meat in the oil, turning once or twice.

Fry until the color turns golden brown and the meat floats in the oil, about 5 to 8 minutes.

Set the meat on a cooling rack for a minute.

Turn off the heat and add the Japanese curry sauce mix, stirring well to dissolve the pieces.

Add optional ketchup, Worcestershire sauce, soy sauce, and apricot jam, stirring in optional curry powder before serving.

Serve steamed rice in a bowl, cut the Tonkatsu into eight pieces, place over rice, and pour curry sauce over.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens