Japanese Katsu Curry is so juicy with a little bit of spice from the curry. Katsu curry is a combination of katsu, rice, and curry and it gives you so much energy!
Do you know Katsu curry? I think so many people know ‘Katsu’ and ‘Curry’ by themselves but there are not so many people who know that Katsu and Curry together makes the best main dish!
What is Katsu Curry?
Katsu Curry is a dish that has fried pork cutlet, rice, and is topped with curry. Some Japanese restaurants offer Katsu Curry but you can actually make it at home so easily! Katsu curry is also considered a big meal in Japan, so so many male office workers order katsu curry at lunch time in order to get energy for the afternoon!
Katsu curry ingredients are so simple. In this recipe, I introduce the easiest way to make katsu curry. The texture of the curry is a little thinner and more like a sauce than my classic curry. We will use more water than in classic curry and cook it slower. I will explain in the recipe below!
Ingredients for Katsu Curry
- tonkatsu
- cooked Japanese rice
- Japanese curry roux
- water
- large onion
- bouillon
- neutral-flavored oil
Similar Recipes to Katsu Curry on Oishi Book
- Beef Curry (ビーフカレー)
- Katsudon (かつ丼 – Pork Cutlet Rice Bowl)
- Basic Japanese Curry Recipe with Roux (カレー)
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Katsu Curry Recipe
Ingredients
Preparation – Rice
- 150 g uncooked Japanese rice This is an article about rice.
- 200 ml water
Preparation – Tonkatsu
curry
- 4 cubes Japanese curry roux 1 curry roux block is about 20g. I used mild curry.
- 550 g water
- 1/3 large onion 1/3 is about 75-90 g (Change depending on how many Serving you set)
- 1/2 teaspoon bouillon
- 1 teaspoon neutral-flavored oil (vegetable, rice bran, canola, etc)
Instructions
1. Rice
- Add uncooked rice to your rice cooker. Wash the rice 1-2 times with running water.
- Use a mesh strainer to remove the water and move the washed rice to your rice cooker.
- Add water and let's cook the rice!
3. Katsu
- Use a meat tenderizer and flatten the pork to about 0.4 inch (1cm) thick.
- Make small cuts at 0.8 inch (2cm) around the edge of the pork. This keeps the pork from curling up when it's fried.
- Season the pork with salt and pepper.
- Add egg to a bowl and mix it well.
- Dip each slice of meat into the flour first and dust with extra flour. Then dip in the bowl and cover with the egg.
- Do the same thing again. Dip each slice of pork into the flour first, dust with extra flour. Then dip in bowl and cover with the egg.
- Cover the pork with Panko.
- Heat the oil to 160-170 °c (320-338 °F). When oil hits this point, gently put one pork cutlet in. Cook one at a time otherwise the oil's heat drops dramatically. Fry each side for 2 minutes. After 4 minutes total, put it on a paper towel-lined wire rack.
- Second fry. Bring the oil to 180 or 190 °c (356-374 °F), then put pork in for the second time! About 30 seconds each side, once it gets golden brown color, then remove and drain on the paper-lined wire rack again.
- Slice the Tonkatsu you just made into 0.4 inch pieces (1cm). *
2. Curry*4
- Mince the onion.
- Use a medium pot and turn the heat to medium. Add oil, minced onion.
- After the onion changes color, add water and bring to a boil.
- After boiling the water turn off at once. Add bouillon and the roux. Use chopsticks to help it melt.
- After all the roux has melted, turn the heat to low for 1 hour. The curry will get thicker as it cooks more.*5
Serve
- Let's serve! Add rice, Katsu, and curry on the same plate!
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