Recipe
Japanese Katsu Curry with Breaded Pork Cutlet
Crispy panko-coated pork with a rich Japanese curry sauce and steamed rice.
Ingredients
Method
20 mins prep30 mins cook50 mins total
Season the pork steaks with the salt and pepper, then coat each one in flour, beaten egg and panko breadcrumbs.
Heat the vegetable oil in a large frying pan and cook the breaded pork for 4–5 minutes on each side, until golden and cooked through. Drain on kitchen paper and slice.
Meanwhile, cook the onion, carrots and potatoes in a saucepan with a splash of water for 5 minutes, then add the remaining water and simmer until the vegetables are tender.
Stir in the curry powder and simmer for 2 minutes until the sauce is thick and fragrant.
Serve the sliced katsu over cooked rice with the curry sauce spooned alongside.
Notes
For the crispest coating, let the breaded pork rest for a few minutes before frying and keep the oil at a steady medium heat.
About this recipe
Make a comforting Japanese katsu curry with crisp panko-coated pork, tender vegetables and a gently spiced sauce spooned over rice.
The pork is fried until golden while the curry simmers until thick and glossy, giving you a satisfying mix of crunch, warmth and sweetness in every bowl.
