Name: Japanese Katsu Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ½ onion (100g); 1 carrot (100g); 3 medium potatoes (300g); 2 ½ cups water; Japanese curry roux cubes; ½ cup coconut cream (118ml) optional; 2 eggs; 2 tbsp all-purpose flour; ¼ tsp garlic powder; salt + pepper to taste; frying oil; 4 thick pork chops (about ½ to ¾ inch) or chicken cutlets; Panko breadcrumbs

Description

Homemade Japanese katsu curry is the ultimate comfort food. Creamy curry over rice and crispy katsu combine in this delicious meal ready in under 30 minutes!

Ingredients

Scale

Curry

½ onion (100g)
1 carrot (100g)
3 medium potatoes (300g)
2 ½ cups water
Japanese curry roux cubes
½ cup coconut cream (118ml) optional

Katsu

2 eggs
2 tbsp all-purpose flour
¼ tsp garlic powder
salt + pepper to taste
frying oil
4 thick pork chops (about ½ to ¾ inch) or chicken cutlets
Panko breadcrumbs

Instructions

First, prepare the vegetables. Dice the onion into small pieces. Peel the carrots and potatoes and chop into small, even cubes. Larger pieces will take longer to cook.
Add oil to a pot on medium heat. Add the onions and cook until translucent, about 3 to 4 minutes. Then, add the carrots and potatoes and cook for 2 minutes. Stir often and lower the heat if needed to prevent it from burning.
Next, add the water to the pot and scrape the bottom to release more flavor. Boil the vegetables for about 8 minutes, or until mostly soft. Reduce the heat to medium low, add 2 curry cubes and gently stir until mixed in.
Then, add the coconut cream if you want it extra creamy. Cover with a lid and cook on low heat for about 10 minutes, or until vegetables are soft.
While the curry is cooking, prepare the katsu. For the batter, mix together the eggs, flour, salt and pepper until smooth. Use the dull side of a knife to tenderize the pork (watch my video if you need a tutorial). If using chicken, flatten with a mallet for even thickness. Dip the meat into the batter, then into a bowl of Panko breadcrumbs. Ensure all sides are covered and pat down to adhere.
Heat oil in a pot and cook the katsu until golden brown on both sides. The time will vary based on the thickness of your meat, but mine took around 2 to 3 minutes on each side.
Now you’re ready to plate! Add a generous serving of rice on a plate and spoon over the curry. Cut the katsu into pieces and lay it right on top. Garnish with parsley flakes and enjoy!

Prep Time: 10
Cook Time: 20