Description
Japanese Pork Katsu Curry is a delightful fusion dish that pairs crispy, golden-breaded pork cutlets with a rich and aromatic curry sauce. This comforting recipe is perfect for cozy dinners or impressing guests. Its blend of textures and flavors creates a mouthwatering experience that will have everyone asking for seconds.
Ingredients
Scale
- 1 lb pork loin chops (1-inch thick)
- 1 cup panko breadcrumbs
- 2 tbsp curry powder
- 1 tbsp miso paste (white)
- 1 medium onion (diced)
- 1/4 cup vegetable oil (for frying)
- 2 medium carrots (sliced thinly)
- 2 cloves garlic (minced)
- 1 tsp ginger (minced)
- 2 cups low-sodium chicken broth
- 2 tbsp soy sauce
- 2 cups steamed jasmine or basmati rice (for serving)
Instructions
- Prepare the pork cutlets by trimming excess fat and gently pounding them to about 1/2 inch thick.
- Set up three shallow bowls: one with flour seasoned with salt and pepper, another with beaten eggs, and the last with panko breadcrumbs. Dip each cutlet in flour, then egg, followed by panko until evenly coated.
- In a large skillet over medium heat, heat enough vegetable oil to cover the bottom. Fry each cutlet until golden brown—about 4–5 minutes per side. Drain on paper towels.
- In a separate pot, sauté diced onions in a splash of oil until translucent. Add garlic and ginger; cook until fragrant.
- Stir in sliced carrots, curry powder, and miso paste. Pour in chicken broth and soy sauce; simmer for about 15 minutes until carrots are tender.
- Blend cooked vegetables until smooth using an immersion blender or traditional blender. Return to heat if needed to thicken slightly.
- Serve the curry over rice alongside crispy pork cutlets.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 660
- Sugar: 4g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg