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Unleash a Decade of Pure Bliss with Katsu Curry

Katsu Curry
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This Katsu Curry recipe brings the comfort of Japanese cuisine to your kitchen. Enjoy tender, breaded pork or chicken cutlets served with a rich, mildly spiced curry sauce, perfect for a cozy meal.

Ingredients

Scale
  • 2 boneless pork or chicken cutlets (about 1/2 inch thick)
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • Salt and black pepper to taste
  • Vegetable oil for frying
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 4 cups chicken or vegetable broth
  • 1/4 cup Japanese curry roux (block form)
  • 1 tablespoon soy sauce
  • 1 teaspoon honey or sugar (optional)
  • Cooked rice for serving
  • Chopped fresh parsley or scallions for garnish (optional)

Instructions

  1. Season pork or chicken cutlets with salt and pepper.
  2. Dredge each cutlet in flour, then dip in beaten egg, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
  3. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry cutlets for 3-4 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
  4. In a separate pot, heat 1 tablespoon of vegetable oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
  5. Add minced garlic and grated ginger, cook for 1 minute until fragrant.
  6. Pour in chicken or vegetable broth and bring to a simmer.
  7. Add Japanese curry roux blocks, stirring until completely dissolved.
  8. Stir in soy sauce and honey or sugar (if using). Simmer for 5-10 minutes, or until the sauce thickens to your desired consistency.
  9. Slice the fried katsu into strips.
  10. Serve the katsu over cooked rice, then spoon the curry sauce generously over the katsu and rice. Garnish with fresh parsley or scallions if desired.

Notes

  • For extra crispy katsu, you can double-fry the cutlets. Fry once until lightly golden, remove, then fry again briefly just before serving.
  • Adjust the amount of curry roux to your preferred thickness and spice level.
  • Leftover curry sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://sundayflavor.com/katsu-curry-recipe/