Delicious Katsu Curry: A Japanese Comfort Food
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Ingredients
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500 grams Pork loin
(Trimmed and pounded to 1 cm thickness)
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100 grams Panko breadcrumbs
(Japanese style breadcrumbs for extra crispiness)
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1 large Egg
(Beaten)
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50 grams Flour
(All-purpose flour)
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500 ml Vegetable oil
(For frying)
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1 large Onion
(Finely chopped)
-
1 large Carrots
(Sliced)
-
1 medium Potato
(Diced)
-
100 grams Japanese curry roux
(Available in Asian markets)
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500 ml Water
(For the curry sauce)
(Trimmed and pounded to 1 cm thickness)
(Japanese style breadcrumbs for extra crispiness)
(Beaten)
(All-purpose flour)
(For frying)
(Finely chopped)
(Sliced)
(Diced)
(Available in Asian markets)
(For the curry sauce)
Nutrition
- Servings: 4
- Serving Size: 1 plate (300g)
- Calories: 800 kcal
- Carbohydrates: 70 g
- Protein: 35 g
- Fat: 40 g
- Fiber: 5 g
- Sugar: 5 g
- Sodium: 700 mg
- Cholesterol: 90 mg
- Calcium: 50 mg
- Iron: 3.5 mg
Instructions
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1 - Prepare the Pork:
Pound the pork loin to about 1 cm thick, season with salt and pepper.
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2 - Dredge the Pork:
Coat the pork in flour, dip into the beaten egg, and then coat with panko breadcrumbs.
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3 - Fry the Pork:
Heat vegetable oil in a pan over medium heat. Fry the pork cutlets until golden brown and crispy, about 3-4 minutes per side.
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4 - Make the Curry Sauce:
In another pot, sauté the chopped onion until translucent, then add the carrots and potatoes.
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5 - Add Water and Roux:
Pour in the water and bring to a boil. Add the curry roux and stir until dissolved.
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6 - Simmer the Sauce:
Let the sauce simmer until the vegetables are tender, about 10 minutes.
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7 - Serve:
Slice the katsu, serve over rice, and pour curry sauce on top.
Pound the pork loin to about 1 cm thick, season with salt and pepper.
Coat the pork in flour, dip into the beaten egg, and then coat with panko breadcrumbs.
Heat vegetable oil in a pan over medium heat. Fry the pork cutlets until golden brown and crispy, about 3-4 minutes per side.
In another pot, sauté the chopped onion until translucent, then add the carrots and potatoes.
Pour in the water and bring to a boil. Add the curry roux and stir until dissolved.
Let the sauce simmer until the vegetables are tender, about 10 minutes.
Slice the katsu, serve over rice, and pour curry sauce on top.
More About: Delicious Katsu Curry: A Japanese Comfort Food
Katsu Curry: A Comforting Japanese Delight
Katsu Curry is a beloved dish that perfectly combines the crispy texture of katsu (breaded and fried meat, usually pork or chicken) with a rich, flavorful curry sauce. This dish is a staple in Japanese homes and restaurants, often enjoyed as a comforting meal after a long day. The origins of katsu can be traced back to the 19th century when Japanese chefs adapted Western culinary techniques to create their own unique dishes. The term 'katsu' is derived from the word 'katsuretsu,' which means cutlet in Japanese.
The curry sauce is typically made with a Japanese curry roux, which provides a distinct flavor profile that is milder and sweeter compared to Indian curries. The combination of the savory katsu and the aromatic curry sauce creates a delightful contrast in flavors and textures.
To make a perfect Katsu Curry, it’s essential to use panko breadcrumbs for an extra crispy coating. The dish is traditionally served over steamed rice, making it a hearty and satisfying meal. You can also customize your curry by adding seasonal vegetables like bell peppers or mushrooms for added nutrition.
Enjoy Katsu Curry with a side of pickled vegetables or a simple salad to balance the richness of the dish. It’s also a great recipe to share with family and friends, as it’s sure to please everyone at the table. Whether you're cooking for a special occasion or just a cozy dinner at home, Katsu Curry is a dish worth making.
