[Recipe] Pork Katsu with Japanese Curry

Pork Katsu, a Japanese food that consists of crispy breadcrumbs and deep-fried pork cutlet. It’s usually served with either a mountain full of raw shredded cabbage or Japanese brown curry and rice. If you haven’t decided what to have for tomorrow’s dinner, this Asian version of pork schnitzel is waiting for you to try!


Served with cooked white rice for 2-4 people

Pork katsu

· 1 pork tenderloin

· ground black pepper and kosher/sea salt

· 1 cup all-purpose flour

· 2 large eggs

· 1 cup panko (Japanese breadcrumbs)

· 3 cups vegetable or canola oil (for deep frying)

Japanese curry

· 1 large onion

· 1 potato

· 2-3 large carrots

· 1 Japanese curry roux (curry sauce mix)

· 1-2 tbsp vegetable or canola oil (for stir-frying vegetables)

Optional ingredient:

· You can replace the water that’s used to cook the curry with chicken broth


1. Peel and cut the carrots and onion in small wedges and cut the potato in wedges.

2. Heat the oil in a medium/large pot over medium heat and cook the onions until they become translucent.

3. Add carrots and potatoes then saute for 1 minute.

4. Add water or chicken broth to cover the surface of carrots, onions and potatoes.

5. Bring the stock to boil and simmer covered for 15-20 minutes, stirring occasionally. (As soon as the carrots are soft enough to cut them in half easily, it’s good to continue to step 10.)

6. While waiting for the curry, you can start preparing the pork - remove the extra fat of the pork tenderlion and cut it into slices of 2 inches each.

7. Pound the meat with a meat pounder (alternatives are the back of knife or a rolling pin). Season each pork on both sides with salt and pepper and leave it for 10-15 minutes.

8. In three large bowls or plates, add beaten eggs, all-purpose flour and panko separately in each container.

9. Dredge the pork in the flour and remove excess flour. Dip the pork into the eggs. Dredge the pork in panko (the bread crumbs) and remove excess panko. Repeat this step with all other pork.

10. Add the curry sauce mix into the pot and stir until dissolved. Cook for another 10 minutes on low heat, then set aside (the Japanese curry part is done!)

11. Heat three cups of vegetable oil over medium-high heat until about 360°F/185˚C.

(Tip for without a thermometer - drop some water into the oil. If the oil starts bubbling, it is ready for frying!)

12. Deep fry the pork slices one at a time for 1 minute each side until golden brown, then drain on a paper towel. (reduce frying time to 30 seconds each if your pork is thinner.)

13. Place the pork slices over white rice, then pour the amount of curry you want on the pork.

14. Enjoy!

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