Golden Crunch Katsu Curry
Shatteringly crisp panko-crusted pork cutlets resting on a bed of fluffy steamed rice, blanketed in a velvety Japanese curry sauce that balances sweetness, warmth, and umami in every bite. This is the comfort food that Japan perfected and the rest of the world fell in love with.
Ingredients
- 4 boneless pork loin chops (about 1/2 inch thick)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
+ 12 more ingredients
Instructions
Season the pork chops with salt and pepper. Set up a breading station with three shallow dishes: flour, beaten eggs, and panko breadcrumbs.
Dredge each pork chop in flour, shaking off the excess, then dip into the egg, and press firmly into the panko to create a thick, even crust.
Heat vegetable oil in a large skillet over medium heat. Sauté the onion for 5 minutes until softened, then add the carrots, potatoes, and grated ginger. Cook for another 3 minutes.
Pour in the chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes until the vegetables are tender.
Turn off the heat and stir in the curry roux blocks until fully dissolved. Add the soy sauce and honey, then return to low heat and simmer for 5 more minutes until thickened.
While the curry simmers, heat 1 inch of vegetable oil in a deep skillet to 350 degrees F. Fry the breaded pork cutlets for 4 to 5 minutes per side until deeply golden and cooked through. Drain on a wire rack.
Slice the katsu into thick strips. Serve over steamed rice with the curry sauce ladled generously alongside, garnished with pickled ginger.
Nutrition Estimate
Per serving • Estimated by Blinner AI