Katsu Curry Recipe

Prepare pork

Trim any excess fat from the pork chops. If chops are thicker than 1/2 inch, butterfly or pound them to an even 1/2-inch thickness between plastic wrap using a meat mallet or rolling pin. Pat dry with paper towels. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.

Set up breading station

Place the 3/4 cup flour in a shallow dish. In a second shallow dish, beat the 2 eggs with 2 tablespoons milk until homogenous. Place 1 1/2 cups panko breadcrumbs in a third shallow dish. Have a plate ready for the breaded chops.

Bread the pork

Dredge each seasoned pork chop first in flour, shaking off excess, then dip into the egg mixture, let excess drip off, then press firmly into panko breadcrumbs to coat evenly. For an extra-crisp crust, press additional panko onto the surface.

Heat oil

In a large heavy skillet (cast iron preferred), pour 1 cup vegetable oil (you may add the optional 1/4 cup neutral oil) to reach about 1/4-1/3 inch depth. Heat over medium-high until oil reaches 340-350°F (if you don't have a thermometer, test by dropping a few panko crumbs — they should sizzle and brown gradually).

Fry katsu

Fry the breaded chops in batches, without crowding, 3–4 minutes per side until golden brown and internal temperature reaches 145°F. Adjust heat to maintain oil temperature. Transfer cooked katsu to a wire rack set over a sheet pan or paper towels to drain. Keep warm in a low oven (200°F) while you finish remaining chops.

Slice for serving

When ready to serve, slice each chop into 1/2-inch strips. Keep warm.

Prep vegetables

Peel and thinly slice the onion. Peel and cut the carrot into 1/4-inch rounds or half moons. Peel and cut the potato into 1/2-inch cubes. Mince the garlic and grate the ginger.

Sauté aromatics and vegetables

In a medium saucepan or skillet, heat 1 tablespoon vegetable oil and 1 tablespoon butter over medium heat until butter melts. Add the sliced onion and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the carrot and potato and cook 3–4 minutes. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Make roux base

Push the vegetables to one side, add 2 tablespoons flour to the pan (or sprinkle over vegetables) and cook, stirring, 1–2 minutes to remove raw flour taste. Stir in 1 tablespoon tomato paste and cook 30 seconds.

Add liquids and simmer

Gradually pour in 2 cups chicken or vegetable stock while stirring to prevent lumps. Add 1 tablespoon soy sauce and 1 tablespoon Worcestershire sauce. Bring to a gentle simmer, reduce heat to medium-low, cover, and simmer until the carrot and potato are tender, about 12–15 minutes.

Finish curry

Once vegetables are tender, reduce heat to low. Whisk in 1.5 tablespoons Japanese curry roux block (finely chopped) or 1.5 tablespoons curry powder; if using curry powder, simmer a few minutes to bloom flavors and thicken. Stir in 1 teaspoon honey (or sugar), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. If sauce is too thin, simmer uncovered 3–5 minutes to thicken; if too thick, add up to 1/2 cup stock or water to reach desired consistency. Taste and adjust seasoning with a bit more soy or salt as needed.

Optional smooth finish

For a smoother, restaurant-style curry, transfer the sauce and cooked vegetables to a blender or use an immersion blender and puree until slightly smooth but still with some texture. Return to pan and reheat gently before serving.

Portion 1 cup steamed rice onto each plate. Place sliced pork katsu alongside or on top of the rice. Ladle generous amounts of hot curry sauce over the rice and partially over the katsu (or serve sauce on the side). Add shredded cabbage, a drizzle of tonkatsu sauce over the cut katsu if desired, and a lemon wedge for squeezing. Serve immediately.