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Katsu Curry Recipe

Name: The Alchemist New York Streets KATSU CURRY Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups Jasmine rice; 2.5 cups Water; 0.5 tsp Salt; 1 tsp Unsalted butter or neutral oil (optional); 4 pieces Boneless pork loin chops; 1 tsp Salt; 0.5 tsp Black pepper; 1 cup All-purpose flour; 2 pieces Eggs, beaten; 2 cups Panko breadcrumbs; 1 cups Vegetable oil (for frying); 1 tsp Neutral oil (for pounding/finishing); 2 tbs Unsalted butter; 1 cup Yellow onion, finely diced; 0.5 cup Carrot, grated; 2 cloves Garlic, minced; 1 tsp Fresh ginger, grated; 2 tbs Curry powder; 0.5 tsp Garam masala; 2 tbs All-purpose flour; 2 cups Chicken stock (or vegetable); 1 tbs Soy sauce; 1 tbs Ketchup; 1 tsp Worcestershire sauce; 1 tsp Honey or sugar; 0.5 tsp Salt; 0.25 tsp Black pepper; 2 cups Shredded cabbage or mixed salad; 0.5 cup Pickled radish or fukujinzuke (optional); 2 pieces Lemon wedges (optional)

Inspired by The Alchemist New York Street

Time1h

Serves4

Panko crumb, house katsu sauce, jasmine rice

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Ingredients

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Rice

2 cups Jasmine rice

2 1/2 cups Water

1/2 tsp Celtic sea salt

1 tsp Unsalted butter or neutral oil (optional)

Pork Katsu

4 pieces Boneless pork loin chops

1 tsp Celtic sea salt

1/2 tsp black pepper

1 cup 00 bread flour

2 pieces Eggs, beaten

2 cups Panko breadcrumbs

1 cups Vegetable oil (for frying)

1 tsp Neutral oil (for pounding/finishing)

House Katsu Curry Sauce

2 tbs Unsalted butter

1 cup Yellow onion, finely diced

1/2 cup Carrot, grated

2 cloves Garlic, minced

1 tsp Fresh ginger, grated

2 tbs Curry powder

1/2 tsp Garam masala

2 tbs 00 bread flour

2 cups Chicken stock (or vegetable)

1 tbs Aged soy sauce

1 tbs Ketchup

1 tsp Original Worcestershire Sauce

1 tsp Honey or sugar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

To Serve

2 cups Shredded cabbage or mixed salad

1/2 cup Pickled radish or fukujinzuke (optional)

2 pieces Lemon wedges (optional)

Method

Rice

Rinse the jasmine rice under cold water until the water runs nearly clear to remove excess starch.

Combine rinsed rice, 2.5 cups water, salt, and butter or oil in a medium saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer 15 minutes without lifting the lid. After 15 minutes, turn off heat and let rice steam, covered, 10 more minutes.

Fluff rice with a fork and keep covered until serving.

Pork Katsu

Prepare the pork: If chops are thicker than 3/4 inch, place each between plastic wrap and pound with a meat mallet to about 1/2 inch thickness for even cooking.

Season both sides of each pork cutlet with salt and black pepper.

Set up a three-station breading line: one shallow dish with the flour, one with the beaten eggs, and one with the panko breadcrumbs. Lightly season the panko with a pinch of salt.

Dredge each pork cutlet in flour, shaking off excess, dip into beaten eggs, then press firmly into panko to fully coat. For an extra-crispy crust, double-dip: back into egg and panko once more.

Heat a large skillet over medium-high heat and pour enough vegetable oil to reach 1/4 inch depth (about 1 cup). Heat until oil reaches 350°F (175°C) or until a small breadcrumb sizzles immediately when dropped in.

Fry cutlets in batches (do not overcrowd) 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 145°F (63°C). Adjust time based on thickness.

Transfer fried cutlets to a wire rack set over a baking sheet to drain and keep crisp. Lightly brush or drizzle with a teaspoon of neutral oil to restore shine if desired. Let rest 3 minutes, then slice into 1/2-inch strips.

House Katsu Curry Sauce

Melt butter in a medium saucepan over medium heat. Add diced onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add grated carrot and cook 2–3 minutes until it starts to soften. Stir in minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Sprinkle the curry powder, garam masala, and the 2 tablespoons of flour over the vegetables. Stir constantly for 1 minute to toast the spices and cook the flour slightly; this forms the roux for the sauce.

Slowly whisk in the chicken stock until smooth, scraping any browned bits from the pan. Bring mixture to a gentle simmer; it will begin to thicken.

Add soy sauce, ketchup, Worcestershire sauce, and honey or sugar. Simmer gently 8–10 minutes, stirring occasionally, until sauce is glossy and coats a spoon. If sauce becomes too thick, add up to 1/2 cup more stock or water to reach desired consistency.

Taste and season with salt and black pepper. For a smoother sauce, transfer to a blender and puree until velvety, then return to the pan to reheat briefly.

To Serve

Divide the jasmine rice among 4 shallow bowls or plates, making a neat mound on one side.

Arrange slices of pork katsu over or beside the rice. Spoon generous amounts of warm katsu curry sauce over the cutlets and a little onto the rice.

Garnish with shredded cabbage or salad on the side, add pickled radish or fukujinzuke if using, and serve with lemon wedges. Serve immediately so the katsu remains crisp.