Katsu Curry

2 comments

1. Katsu Curry is total Japanese comfort food, featuring a breaded pork cutlet along with a savory curry, all atop a bed of rice. It’s so good!

   [**Credit For This Recipe And Image Belongs To Alpana**](https://gypsyplate.com/katsu-curry/)

   Serves 4

   **Ingredients**

   **Curry**

   * 1.5 Tbsp cooking oil
   * 1 medium onion, diced
   * 2 garlic cloves, finely diced
   * 1 tsp fresh ginger, finely diced
   * 2 large carrots, chopped
   * 1 large potato, cubed
   * 3.5 cups water
   * 1 Tbsp soy sauce
   * 1 Tbsp worcestershire sauce
   * 1 Tbsp apricot preserve
   * 1 Tbsp ketchup
   * 3.2oz curry roux

   **Tonkatsu**

   * 4 boneless pork loin chops, pounded about 1/2 inch, thick
   * 1/2 cup flour
   * 2 eggs, whisked
   * 2 cups panko

   **For serving**

   * 4 cups cooked white rice

   **Instructions**

   **Katsu**

   1. Slice pork to about 1 inch thick, then pound flat with a meat mallet to about 1/2 inch. I recommend placing them, one at a time, in a ziploc bag to beat them. This helps avoid splattering.
   2. Prepare the dredging ingredients. Gather three separate, shallow bowls. Fill one with flour, one with whisked eggs, and one with panko.
   3. Heat oil in a skillet over medium high heat. You want the oil around 350 degrees. If you have an electric skillet, that works perfectly. If not, you can use a meat thermometer to check the temperature of the oil.
   4. Season the pork with salt, then dredge in flour, then egg, then panko. Fry until golden brown, about 8-10 minutes, turning every few minutes. Remove to a paper towel lined plate to drain.

   **Curry**

   1. Heat oil in a soup pot or dutch oven over medium high heat. Add onion and sauté till it is a nice golden brown. Add in chopped garlic and ginger, and sauté for a couple of minutes.
   2. Stir in potato and carrot chunks. Give it all a good mix.
   3. Add in 3.5 cups of water. Bring to a simmer and cook till the carrots and potatoes are soft to your liking.
   4. Stir in the curry roux, ketchup, worcestershire sauce, soy sauce and apricot preserve. Once the curry cubes have dissolved, cook 10 more minutes.

   **To Serve**

   1. Place a cup of cooked rice in the bottom of a bowl.
   2. Top the rice with a pork cutlet, along with curry.

2. Oh my goodness! This looks so delicious! Well done!