Jul 09 2026
Restaurants›KUKAI›Katsu Curry Recipe

Katsu Curry Recipe

Inspired by KUKAI
Time1h
Serves4

Make Katsu Curry Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curry Sauce

Katsu (Breaded Cutlets)

Rice

Garnish & Serving

Method

Rice

  1. 1

    Rinse and soak rice

    Place the 2 cups short-grain rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs nearly clear (2–3 minutes). Drain and let sit 10 minutes.

  2. 2

    Cook rice

    Combine the rinsed rice, 2.5 cups water and 1/2 tsp salt in a medium pot. Bring to a boil over medium-high heat, then reduce to low, cover and simmer gently for 14–16 minutes (do not lift the lid). Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Curry Sauce

  1. 3

    Prep vegetables

    Peel and thinly slice the 2 onions. Peel and cut the carrot into 1/2-inch rounds or half-moons. Peel and cut the potato into 1/2-inch cubes. Mince the garlic and grate the ginger.

  2. 4

    Sweat aromatics and vegetables

    Heat 1 tbs vegetable oil in a large, heavy-bottomed saucepan over medium heat. Add the sliced onions and cook, stirring occasionally, until soft and beginning to caramelize, 10–12 minutes. Add the minced garlic and grated ginger and cook 1 minute until fragrant. Add the carrot and potato and cook 3–4 minutes to coat.

  3. 5

    Season and add liquids

    Stir in 2 tbs curry powder, 1 tsp garam masala and 1 tbs tomato paste; cook 1–2 minutes to bloom the spices. Pour in 600 ml chicken stock, scraping the bottom of the pan to deglaze. Bring to a simmer, reduce heat to medium-low, cover and simmer until the carrot and potato are tender, about 12–15 minutes.

  4. 6

    Make roux and thicken

    While the vegetables simmer, melt 30 g unsalted butter in a small skillet over medium heat. Stir in 3 tbs all-purpose flour and cook, stirring constantly, until the roux turns a light golden brown, 2–3 minutes. Whisk the roux into the simmering curry in small additions until fully incorporated and the sauce thickens (2–3 minutes).

  5. 7

    Finish and season

    Stir in 2 tbs soy sauce, 1 tbs Worcestershire sauce and 1 tbs honey. Taste and adjust seasoning with 1 tsp salt and 1/2 tsp black pepper (add more to taste). Simmer uncovered 3–5 minutes until the sauce is glossy and reaches a spoon-coating consistency. Keep the sauce warm on the lowest heat while you fry the katsu.

Katsu (Breaded Cutlets)

  1. 8

    Prepare cutlets

    If the pork cutlets are thicker than 1/2 inch, place each between plastic wrap and gently pound to about 1/2-inch thickness using a meat mallet. Pat dry with paper towels. Season both sides with the 1 tsp salt and 1/2 tsp black pepper.

  2. 9

    Set up dredging station

    Place 1 cup all-purpose flour in a shallow dish, the 2 beaten eggs in another shallow bowl, and 2 cups panko breadcrumbs in a third. Lightly flour each cutlet, shaking off excess, dip into the beaten eggs, then press firmly into panko until well coated. Set on a tray and repeat for all cutlets.

  3. 10

    Heat oil

    Pour 500 ml vegetable oil into a deep skillet or a heavy pan to a depth of about 1 cm (about 1/2–3/4 inch). Heat over medium-high until the oil reaches 170–180°C (340–355°F) or a breadcrumb sizzles immediately when dropped in.

  4. 11

    Fry cutlets

    Fry the breaded cutlets in batches (do not crowd the pan) 3–4 minutes per side until golden brown and cooked through (internal temperature ~63°C / 145°F for pork). Use tongs to turn gently. Transfer cooked cutlets to a wire rack or paper towels to drain.

  5. 12

    Rest and slice

    Let the cutlets rest 3 minutes, then slice each into 1–1.5 cm strips for serving.

Garnish & Serving

  1. 13

    Assemble plates

    Divide the cooked rice among 4 bowls or plates. Place sliced katsu on top or beside the rice. Ladle the hot curry sauce over the katsu and rice (or serve the sauce on the side).

  2. 14

    Finish

    Top each serving with 2 tbs pickled red ginger, sprinkle 2 tbs sliced scallions and 1 tbs sesame seeds if using. Serve immediately.

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