About this Dish
A crispy breaded pork cutlet served over rice with mild, glossy Japanese curry sauce.
History & Origin
Curry arrived in Japan via the British Royal Navy in the Meiji era, and was fused with the Western-style breaded cutlet to create one of Japan's most popular comfort foods.
IngredientsServes 2
🥩Pork loin chops, 2 pieces (about 150g each), pounded to 1cm thick
🥚Eggs, 2 large, beaten
🍞Panko breadcrumbs, 1 cup
🌾Plain flour, 4 tablespoons
🫙Japanese curry roux blocks, 4 cubes (e.g. S&B Golden Curry, medium)
🥕Carrots, 1 large, peeled and cut into chunky pieces
🧅Brown onion, 1 large, sliced into half-moons
🥔Potatoes, 2 medium, peeled and cut into chunks
🫙Vegetable oil, enough for shallow frying (about 1cm depth in pan)
🍚Japanese short-grain rice, 2 cups, cooked according to packet instructions
Method
1
Start the curry first: heat a little oil in a medium saucepan over medium heat and gently fry the onions for 8-10 minutes until soft and golden. Add the carrots and potatoes, then pour in 600ml of water and bring to a boil.2
Reduce the heat and simmer the vegetables for 15 minutes until just tender. Remove the pan from the heat, add the curry roux cubes and stir until completely dissolved. Return to low heat and simmer gently for 10 minutes, stirring often, until the sauce is thick and glossy.3
While the curry simmers, prepare the pork. Season the chops well with salt and pepper, then coat each piece in flour, shaking off the excess. Dip into the beaten egg, then press firmly into the panko breadcrumbs until evenly coated on all sides.4
Heat the oil in a wide frying pan over medium-high heat until a breadcrumb dropped in sizzles immediately. Fry the crumbed pork chops for 3-4 minutes per side until deeply golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate to drain.5
Rest the katsu for 2 minutes, then slice each piece into strips about 2cm wide using a sharp knife, keeping the slices together so it looks neat. Mound a serving of steamed rice onto each plate, place the sliced katsu alongside, and ladle the curry sauce generously over everything.6
Slice the katsu into strips using a sharp knife. Serve the rice on one half of a plate, ladle the curry sauce generously alongside, and lay the sliced cutlet on top. Optionally garnish with a little pickled red ginger or a sprinkle of sesame seeds.User Reviews
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