Product
Recipe
Japanese Pork Katsu Curry
Japanese curry is very popular in Japan due to being cheap, easy to make and extremely tasty. Pork Katsu Curry is a great way to serve this delicious dish. Curry is also extremely versatile in that you can add a variety of toppings and ingredients such as tempura, natto and even cheese.
You can buy many of the ingredients at Japan Centre, just click on the link and add it to your basket. Feel free to leave any comments or tips at the bottom. If you want to cook Chicken Katsu Curry, although very similar we do have a separate recipe here.
2 people
20 minutes
40 minutes
spend
Ingredients
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• 2-3 cubes Japanese Curry
• 1/2 cup Panko Breadcrumbs
• 300g Cooked Rice (follow our cooked rice recipe)
• Bull-Dog Tonkatsu Sauce
• Fukujinzuke Pickled Radish
• 4 tbsp Plain Flour
• 2 Pork Loins
• 1 Egg
• 1 Large Onion
• 1 Large Potato
• 1 Carrot
• Vegetable Oil for Deep-FryingSuggested Drink: Japanese Beer
How to prepare
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Start by peeling and cutting the onion, potato and carrot into small chunks.
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Add the onion, potato and carrot to a large pan and then fill the pan approximately half-way with water.
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Bring the water to boil and then simmer for 20 minutes or until vegetables are softened.
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It is good to start the preparation of rice now following our how to make Japanese rice recipe.
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Prepare the pork by removing all the fat and seasoning with salt and pepper.
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Coat the pork steaks with plain flour, cover with raw, beaten egg and then dip in the breadcrumbs before deep-frying in the vegetable oil.
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Add 2-3 blocks of curry roux to the vegetables and water and simmer for a further 10 minutes. Keep mixing until the curry sauce is thick and smooth.
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Finally, slice the cooked pork katsu into strips and lay over a bed of rice before adding the curry sauce. Then garnish with the pickled radish and enjoy!
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Comment
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This recipe tastes even better if you use chicken stock instead of water to cook the vegetables in and make the curry sauce
TIP: Leave the fat on the pork and make thin cuts all around where the pork is fatty or stringy to make it juicy and perfectly fine to eat! I don’t see why you’d want to take the fat off of it anyway, tis yummy. :-)