Katsu Curry
User Reviews
4.7
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2 large
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Calories
776 kcal
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Course
Main Course
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Cuisine
Japanese-Western Fusion
Katsu Curry
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With a crispy pork cutlet draped in a blanket of rich Japanese curry atop a bed of rice, Katsu Curry is the ultimate comfort food. This Katsu Curry recipe uses simple kitchen hacks to reduce the prep time to under thirty minutes without skimping on taste.
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Ingredients
For curry
- 1 ½ cups low sodium chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons chunou sauce
- 1 tablespoon honey
- 1 teaspoon cocoa powder
- 200 grams onion (~1 medium onion)
- 120 grams carrot (1 small carrot)
- 15 grams garlic (~3 large cloves)
- 15 grams ginger (peeled)
- ¼ teaspoon baking soda
- 2 tablespoon vegetable oil
- 14 grams Japanese curry powder (~ 2 tablespoons)
For katsu
- 325 grams pork chops (2 chops, ⅗-inch thick)
- salt (to taste)
- pepper (to taste)
- 2 tablespoons flour
- 1 egg
- 1 cup panko
- vegetable oil (for frying)
Instructions
- Stir together the chicken stock, soy sauce, chunou sauce, honey, and cocoa powder in a bowl.
- Grate the onion, carrot, garlic, and ginger into a pan. You can also use a food processor or blender to do this, but it's important the vegetables are fully pureed.
- To prepare the katsu, cut slits into each pork chop about ⅓ of the way down, spaced ¼-inch apart. Flip the cutlets over and then repeat the cuts at the same angle.
- Place a sheet of plastic wrap or parchment paper over the meat, and use a heavy object such as a mallet, rolling pin, or pot to pound the cutlet out until it's doubled in size.
- Season both sides of the pork with salt and pepper and then dust with an even coating of flour.
- Beat the egg until uniform in one tray or shallow bowl, and then add the panko to another.
- Dip each cutlet in the egg so there are no dry spots, and then place them in the panko, scooping the panko on top and gently patting to help it adhere. Next, flip the cutlets over in the panko a few times, repeating the scooping and patting process until each one is evenly coated.
- Preheat a pot with about 1-inch of oil to 340 degrees F (170 C) and line a cooling rack with a few layers of paper towels.
- To make the curry sauce, put the pan with the grated vegetables on the stove and turn it on to high heat. Stir in the baking soda and continue boiling the mixture until most of the liquid has evaporated (about 5 minutes).
- Turn down the heat to medium and add 2 tablespoons of vegetable oil. Fry this mixture while constantly stirring until it is caramel brown and forms a thick paste (about 3 more minutes).
- Add the curry powder and quickly stir it into the vegetable paste to toast it, but be careful not to burn it.
- Stir the chicken stock mixture in and turn down the heat to maintain a gentle simmer.
- To fry the katsu, add the breaded cutlets to the preheated oil and fry until golden brown. Flip them over periodically to ensure they brown evenly. If your pot doesn't hold both cutlets comfortably, just fry them one at a time. Drain on the prepared rack.
- Your curry should be nice and thick at this point, so give it a taste and adjust the seasoning as needed. If the curry is too thick or too salty, just add some water to thin it out.
- Slice up the katsu and serve it over rice. Pour the curry sauce over half of the katsu and serve immediately.
Nutrition Information
Show Details
Calories
776kcal
(39%)
Carbohydrates
70g
(23%)
Protein
52g
(104%)
Fat
33g
(51%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
196mg
(65%)
Sodium
1947mg
(81%)
Potassium
1587mg
(45%)
Fiber
8g
(32%)
Sugar
23g
(46%)
Vitamin A
10239IU
(205%)
Vitamin C
17mg
(19%)
Calcium
199mg
(20%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2large
Amount Per Serving
Calories 776 kcal
% Daily Value*
| Calories | 776kcal | 39% |
| Carbohydrates | 70g | 23% |
| Protein | 52g | 104% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 196mg | 65% |
| Sodium | 1947mg | 81% |
| Potassium | 1587mg | 34% |
| Fiber | 8g | 32% |
| Sugar | 23g | 46% |
| Vitamin A | 10239IU | 205% |
| Vitamin C | 17mg | 19% |
| Calcium | 199mg | 20% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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