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Japanese Katsu Curry recipe 3

Katsu Curry Recipe

Yuka
Japanese Katsu Curry is so juicy and a little bit spicy from the curry. Katsu curry is a combination of katsu, rice, and curry and it gives you so much energy!
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Main Course
Cuisine Japanese
Servings 2 people
Calories 829.67 kcal

Ingredients
  

Preparation - Rice

  • 150 g uncooked Japanese rice This is an article about rice.
  • 200 ml water

Preparation - Tonkatsu

  • 350 g thinly sliced pork loin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 1/2 cup panko
  • 1 large egg(s)
  • 2 cup neutral-flavored oil (vegetable, rice bran, canola, etc) for deep-frying

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!
    katsu curry recipe

Notes

*1 Let's make the rice before we start making the curry or Katsu so that you will have everything ready once the Katsu is made!
*2 Or add water depending on which rice cooker you use.
*3 I like to cut tonkatsu for Katsu curry thinner than normal tonkatsu. You can cut it to your favorite size tho!
*4 Some people like to add more vegetables or meat in the curry for Katsu curry. I personally like simple curry for it. In this recipe, I only introduce a simple curry just for katsu Curry.
*5 You might be surprised how much water we should add for curry, but as you cook, the curry gets thicker. I recommend you cook a little thinner curry for Katsu curry so we add more water for this curry than a classic one!

Nutrition

Calories: 829.67kcalCarbohydrates: 89.9gProtein: 46.09gFat: 28.01gSodium: 2023.7mgFiber: 4.69gSugar: 7.06g
Keyword curry, pork
Tried this recipe?Let us know how it was!