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No. 0209 Japanese Free recipe

Japanese Katsu Curry with Steamed Rice

A golden panko-crusted pork cutlet rests half on fluffy rice and half in a thick, gently sweet Japanese curry studded with soft carrots and potatoes. Sesame seeds and slivered scallions finish the bowl, which delivers crunch, warmth and a mellow spice that makes it an ideal rainy-day dinner.

4.7 from 1,466 cooks

Sliced panko pork cutlet over curry sauce with white rice, sesame seeds and scallions
Photo: Jazheel Inocencio on Pexels
Prep
25 min
Cook
40 min
Total
1 hr 5 min
Serves
4
Level
Medium
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Method 6 steps

  1. Soften the onion in 1 tbsp oil in a saucepan over medium heat for 8 minutes. Add the carrots, potato and 3 cups water and simmer for 15 minutes, until tender.

  2. Turn off the heat, stir in the curry roux until dissolved, then simmer gently for 5 minutes, stirring, until thick and glossy.

  3. Season the cutlets with salt, then coat each in flour, egg and panko, pressing the crumbs on firmly.

  4. Heat the frying oil to 340 F in a deep skillet. Fry the cutlets 3 to 4 minutes per side, until deep golden and 145 F inside.

  5. Drain on a rack for 2 minutes, then slice into strips.

  6. Spoon rice into one side of each bowl, ladle curry beside it, lay the sliced cutlet across both and scatter with scallions and sesame seeds.

Tap a step to mark it done.

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