If you’re craving a comforting, satisfying Japanese classic meal, my Katsu Curry is the answer! This Japanese-style curry features a rich, flavorful curry sauce served with crispy, golden tonkatsu fried pork cutlet on top of soft rice—just like the ones served at your favorite Japanese restaurant! It’s easy to make at home and tastes just as amazing, if not better! Trust me, you won’t want to miss this dish—let’s dive in!
Table of Contents
Why I Love This Recipe
I absolutely love this Katsu Curry because it brings together two of my favorite Japanese dishes—Tonkatsu and Japanese Curry—into one unbeatable plate! This recipe is a classic Japanese comfort food, featuring a crispy, juicy fried pork cutlet tonkatsu served alongside savory curry over rice!
What makes this dish extra special is its versatility—both the curry and katsu can be used to create a variety of other meals. The katsu can be used to make recipes likes my Katsu Don, where the curry can be used to create my Beef Curry, Chicken Curry, or even Chicken Katsu Curry, made with my homemade Chicken Katsu recipe. With so many options, it’s perfect for mixing things up and keeping meals exciting! And the best part? You get all these options ready in just 20 minutes, making it an easy prep that will have everyone coming back for more. So if you’re craving an authentic taste of Japan right at home, I highly recommend this recipe!
Ingredients
Ingredients
- Curry Mix – block of Curry Mix. My recommendation is House Foods Java Curry, but you can use the brand and flavor you prefer.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil. Oil is used for pan searing and deep frying the Tonkatsu.
- Onion – yellow or brown onion, chopped
- Carrot – fresh carrots, chopped and peeled.
- Rice – I recommend serving the curry with steamed fresh white rice, however, you can also use your rice of choice if you prefer.
- Pork – use boneless pork loin or pork chops no more then 1/2 inch thick.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Flour – all purpose flour used for the panko coating.
- Eggs – beaten used for the panko coating.
- Panko – panko bread crumbs used for the tonkatsu coating.
🥓 Pork Chop Note
Use Pork Chops No Thicker Than 1/2 Inch. Thicker cuts will require an extended cooking time and may lead to overcooking of the panko crust.
🔑 Curry Secret Ingredients
Enhance the flavor of your Japanese curry by adding a secret ingredient such as 1 tbsp of Maple Syrup or Honey for sweetness, 1/4 Cup Grated Apple for a touch of sweetness, 1/4 tsp of Chili Oil for a kick, or 1 tbsp of Butter for richness. If you elect to use a secret ingredient, I recommend only selecting 1 to avoid over-flavoring the curry.
Essential Kitchen Equipment
- Dutch Oven or Large Pot
Directions
☑ Before Getting Started
Use a Large Pot to make the curry to ensure there’s enough surface area for the curry to thicken properly and for the vegetables to cook evenly.
🍖 Brining Pro Tip
Consider brining the pork chops in a solution of 2 Cups of Water with 2 Tablespoons of Salt for 30-45 Minutes. This method can result in exceptionally Flavorful and Tender Pork. However, exercise caution to prevent over-brining, which can lead to overly salty pork. Is using this brining technique, remember to skip the salt during the seasoning process for the best results.
Step 1 Heat cooking oil in a Dutch oven or large pot over high heat. Once hot, add chopped onions and cook for 1-2 minutes until golden brown.
Step 2 Add 1 1/2 cups of water to the pot and bring it to a soft boil. Once boiling, lower the heat to medium-low and add chopped carrots, curry roux and any secret ingredients you like. Let it cook for 10-15 minutes, partially covered, stirring occasionally until the curry thickens.
Step 3 Pat dry the pork loin and season it with salt and black pepper.
🧂 Seasoning Pro Tip
For even seasoning, try Sprinkling from a Higher Above.
Step 4 Dredge the pork in flour, then in beaten eggs, and coat it with panko breadcrumbs.
Step 5 Preheat the oil to a temperature of at least 350°F. Deep-fry the pork slices for 2-3 minutes or until they turn a crispy golden brown. Once fried, transfer the pork tonkatsu to a drying rack to allow any excess oil to drip off.
🍳 Deep Frying Pro Tip
For optimal results when deep frying, ensure that the Oil is Preheated to a temperature between 350°F to 375°F. Additionally, Avoid Overcrowding the pan to maintain the oil temperature within the optimal range throughout the frying process.
🌡 Internal Temperature Check
Utilize a meat thermometer to confirm the pork reaches a safe consumption temperature of 145°F. This ensures your tonkatsu is perfectly cooked and safe to enjoy.
Step 6 Slice the tonkatsu into bite-sized pieces and place it on top of the plated rice. Pour the curry on the side of the rice.
🌿 Garnishing Pro Tip
Garnish your dish with Fukujinzuke for enhanced flavor or Parsley for improved presentation.
Recipe Variations
For a simple classic variation, you can skip the Japanese curry and focus on making the katsu, served with a side of fresh cabbage and drizzled with Katsu Sauce for a traditional Tonkatsu dish. Alternatively, you could serve the katsu on top of a bowl of rice, topped with my flavorful Donburi Sauce to create a comforting and satisfying Katsu Don. Both options highlight the crispy, juicy tonkatsu in their own delicious ways!
Pairing Recommendations
For a perfect pairing with this dish, you can stick with classic Japanese curry sides like a green salad tossed in Japanese Style Ginger Dressing, complemented by a comforting bowl of Cream Corn Soup. If you’re looking for something a bit different, try my Wafu Dressing for a unique twist on your salad, alongside a warm bowl of Japanese Miso Soup. Both options balance the richness of the katsu curry with refreshing and savory flavors!
Frequently Asked Questions
Can I make the curry in advance?
Yes, you can make the curry ahead of time and store it in the refrigerator for up to 5 days. For longer storage, you can freeze the curry in serving-size portions for up to 3-4 months.
What type of curry roux should I use?
I recommend using House Foods Java Curry, but you can also try other popular Japanese curry brands like S&B Golden Curry or Vermont Curry. These are all great options and can be found at most Asian grocery stores.
Can I add vegetables to the curry?
Traditional katsu curry is usually served with just the curry sauce or with carrots, but you can absolutely add extra vegetables like potatoes, mushrooms, or green beans.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. For longer storage of the curry only, transfer to ziplock bags and freeze for 3-4 months. To defrost, place the curry in hot water to return it to liquid form, then microwave for 45-60 seconds.
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Watch How To Make It
Katsu Curry
Ingredients
Curry
- 2 Blocks Curry Roux
- 1/2 tbsp Cooking Oil neutral, no flavor
- 1/4 Cup Onion chopped
- 1 1/2 Cups Water
- 1/2 Cup Carrot chopped
- 2 Cups Rice
Tonkatsu
- 1/2 lbs Pork Top Loin 2 pieces, boneless
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/2 Cup Flour all purpose
- 1 Egg beaten
- 1/3 Cup Panko
- 2 Cups Cooking Oil neutral, no flavor for deep frying
Instructions
- Gather all the ingredients.
- Heat cooking oil in a Dutch oven or large pot over high heat. When the oil is heated, add the chopped onions and cook for 1-2 minutes until they’re golden brown.
- Next, pour 1 1/2 cups of water into the pot and bring it to a soft boil. Once boiling, reduce the heat to medium-low, and add the chopped carrots, curry roux, and any secret ingredients you'd like. Let it simmer, partially covered, for 10-15 minutes, stirring occasionally, until the curry thickens.
- While the curry cooks, pat the pork loin dry and season it with salt and black pepper.
- Coat the pork in flour, dip it in beaten eggs, and then cover it with panko breadcrumbs.
- Heat oil in a separate pot to 350°F. Deep-fry the pork slices for 2-3 minutes until they’re golden and crispy. Once fried, transfer them to a drying rack to drain any excess oil.
- Slice the tonkatsu into bite-sized pieces and arrange it on top of the rice. Pour the curry on the side of the rice and serve.
Nutrition
*Values Based Per Serving
