Japanese Katsu Curry
A crispy, golden breaded cutlet smothered in rich, aromatic Japanese curry sauce. This comforting dish is a perfect balance of crunch and umami warmth.
Ingredients
- 4 boneless pork chops or chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs beaten
- 1 tbsp Japanese curry roux or 2 blocks
- 1 onion sliced
- 1 carrot diced
- 1 potato cubed
- 2 cups chicken broth
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp garam masala optional
- Salt and pepper to taste
- Oil for frying
Instructions
- Season pork chops with salt and pepper. Dredge in flour, dip in beaten egg, then coat with panko breadcrumbs.
- Heat oil in a pan over medium heat. Fry the breaded cutlets until golden brown (about 4-5 mins per side). Drain on paper towels.
- In the same pan, sauté onions, carrots, and potatoes until softened. Add chicken broth and bring to a simmer.
- Stir in curry roux, soy sauce, honey, and garam masala. Simmer until the sauce thickens (about 10 mins).
- Slice the fried cutlets and serve over steamed rice, smothered in curry sauce. Garnish with pickled ginger or fukujinzuke (optional).
Notes
- Gluten-Free: Use GF panko and tamari instead of soy sauce.
- Spice Level: Adjust with more or less curry roux.
- Make Ahead: The sauce tastes even better the next day!