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Japanese Pork Katsu Curry

Japanese Pork Katsu Curry

  • Serves 2
Rated by 164 people
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Discover why the Japanese love curry so much with this easy-to-make pork katsu curry recipe. A creative combination of flavours and textures, pork katsu curry consists of a crispy pork cutlet cut into long strips and served with thick, flavoursome Japanese curry sauce and a side of rice. Enjoy this flavour sensation for dinner on colder evenings. Find all the ingredients you need for Katsu Curry here. 

Ingredients

2-3 cubes japanese curry
1/2 cup panko breadcrumbs
300g cooked japanese rice
4 tbsp plain flour
2 pork loins
1 egg
1 large onion
1 large potato
1 carrot
vegetable oil for deep-frying
fukujinzuke pickled radish

How To Prepare

  1. Peel and cut onion, potato and carrot into small chunks.

  2. Add chopped vegetables to a large pan and fill the pan approximately half-way with water.

  3. Bring the water to boil and then simmer for 20 minutes or until vegetables are softened.

  4. Prepare rice while vegetables are cooking.

  5. Prepare pork by removing all the fat and seasoning with salt and pepper.

  6. Coat pork with plain flour, cover with raw, beaten egg and then dip in breadcrumbs before deep-frying in vegetable oil.

  7. Add 2-3 blocks of curry roux to vegetables and simmer for a further 10 minutes. Stir until curry sauce is thick and smooth.

  8. Slice cooked pork katsu into strips and lay over a bed of rice, then add the curry sauce. Garnish with pickled radish and enjoy.

BUY INGREDIENTS

ADD ALL

Nishiki Rice, 1 Kg

S&B Golden Curry, Medium Hot, 220 g, 12 servings

Marutsu Fukujinzuke Pickled Radish, 150 g

S&B Golden Curry, Mild, 220 g, 12 servings