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Ingredients
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Main Ingredients
Curry Sauce Ingredients
Serving Suggestions
Method
Preparation of Katsu
- 1
Prepare the Chicken or Pork
Season the pork or chicken fillets with salt and black pepper on both sides.
- 2
Coat the Fillets
Dredge each fillet in flour, shaking off the excess. Dip into the beaten egg, then coat with panko breadcrumbs, pressing gently to adhere.
Cooking the Katsu
- 3
Fry the Katsu
In a large skillet, heat enough vegetable oil to cover the bottom over medium heat. Once hot, add the breaded fillets and fry for 4-5 minutes on each side until golden brown. Remove and drain on paper towels.
Making the Curry Sauce
- 4
- 5
Add Carrots and Potatoes
Stir in sliced carrot and cubed potato, cooking for another 5 minutes until they begin to soften.
- 6
Add Curry Powder
Sprinkle curry powder over the vegetables and stir to coat evenly, cooking for 1-2 minutes until fragrant.
- 7
Add Broth and Simmer
Pour in the chicken or vegetable broth, and add soy sauce and honey. Bring to a simmer and cook for about 10 minutes until vegetables are tender.
- 8
Thicken the Sauce
In a small bowl, mix cornstarch with water to create a slurry. Stir this into the curry sauce and cook for another 2-3 minutes until thickened.
Serving
- 9
Plate the Dish
Serve the katsu over a bed of cooked rice, generously ladle the curry sauce over the top, and garnish with chopped scallions if desired.