Curry Menchi Katsu Recipe

Prepare aromatics

Peel and finely dice the yellow onion. Mince the garlic and grate or finely mince the fresh ginger.

Sweat onion

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the diced onion and a pinch of salt and cook until translucent and slightly softened, about 5–7 minutes. Remove from heat and let cool to room temperature.

Soak breadcrumbs

Place 40 g panko breadcrumbs in a small bowl and pour 30 ml milk over them. Let soak until absorbed, about 5 minutes.

Mix patty ingredients

In a large bowl combine ground beef and ground pork. Add cooled cooked onion, soaked panko, minced garlic, grated ginger, 1 beaten egg, 2 tsp curry powder, 1 tbsp Worcestershire sauce, 1 tsp soy sauce, 1 tsp salt and 1/2 tsp black pepper. Mix gently until just combined — avoid overworking the meat to keep patties tender.

Shape and pre-fry

Divide mixture into 4 equal portions (about 150 g each) and shape into slightly flattened oval patties about 1.5–2 cm thick. Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Sear patties 2–3 minutes per side until a brown crust forms (they do not need to be fully cooked through). Remove and rest on a tray while you prepare breading.

Set up dredging station

Place the 80 g all-purpose flour in a shallow dish. In another dish whisk 2 eggs with 30 ml milk. Place 200 g panko in a third shallow dish.

Dredge patties

Working one at a time, lightly coat each pre-seared patty in flour, shaking off excess. Dip into the egg wash, letting excess drip, then press into panko to fully coat. For an extra-thick crust, repeat the egg and panko step once more.

Heat oil

Pour neutral oil into a deep pot to a depth of about 4–5 cm (approx. 700–900 ml depending on pot). Heat to 170–175°C (340–350°F). If you don't have a thermometer, test with a small piece of bread: it should brown in about 45–60 seconds.

Deep-fry katsu

Carefully lower breaded patties into hot oil (do not overcrowd). Fry 3–4 minutes until golden brown and internal temperature reaches 70°C (160°F). Remove to a wire rack or paper towels to drain and rest for 2–3 minutes.

Sauté vegetables

In a saucepan melt 1 tablespoon butter or heat 1 tbsp oil over medium heat. Add the finely chopped small onion, minced garlic, diced carrot and optional diced potato. Cook, stirring occasionally, until vegetables start to soften and onion is translucent, about 6–8 minutes.

Simmer with stock

Add 400 ml water or low-sodium stock, bring to a simmer and cook until carrot and potato are tender, about 10–12 minutes.

Finish sauce

Lower heat to gentle simmer. Stir in 50 g Japanese curry roux (or a mixture of 3 tbsp curry powder + 1 tbsp flour) until dissolved and sauce thickens. Add 1 tsp soy sauce, 1 tsp Worcestershire sauce, 1 tsp honey or sugar and 1/2 tsp salt. Simmer 2–3 more minutes, taste and adjust seasoning. If sauce is too thick, add small amounts of water to reach desired consistency.

Slice each katsu in half or into strips. Arrange steamed rice and shredded cabbage on plates. Place 1 katsu over rice and spoon generous amounts of curry sauce over the katsu (or serve sauce on the side). Garnish cabbage with a lemon wedge and serve immediately.