Katsu Curry Rice Recipe

Prepare pork

Trim excess fat from the pork loin chops and, if thick, butterfly or gently pound to about 1/2-inch thickness for even cooking.

Season both sides of each pork chop with 1 tsp salt and 1 tsp black pepper divided evenly (about 1/4 tsp salt and 1/4 tsp pepper per chop).

Set up a breading station: place the 3 tbs flour in a shallow dish, beat the 2 eggs in a second shallow bowl, and place 2 cups panko in a third dish.

Dredge each chop in flour, shaking off excess; dip into beaten egg, then press firmly into panko so breadcrumbs adhere evenly. For a thicker crust, double-dip (egg then panko again).

Heat a deep saucepan or Dutch oven with the 800 ml vegetable oil to 170–175°C (340–350°F). If you don't have a thermometer, heat oil until a small piece of bread sizzles and browns in ~45 seconds.

Optional: before deep-frying, sear each breaded chop in a skillet over medium-high heat with 1 tbs neutral oil 30–45 seconds per side to set the crust and reduce oil absorption.

Working in batches (do not overcrowd), carefully lower chops into hot oil. Fry until golden brown and internal temperature reaches 63°C (145°F), about 3–5 minutes per side depending on thickness. Maintain oil temperature between 165–175°C.

Remove katsu to a wire rack set over a baking sheet to drain and keep warm. Rest 3–5 minutes, then slice into 1/2-inch strips for serving.

While rice cooks and pork is being prepared, make the curry base. Heat 2 tbs vegetable oil and 1 tbs butter in a wide saucepan over medium heat.

Add the thinly sliced large onion and cook, stirring occasionally, until softened and deeply caramelized, about 15–20 minutes. Lower heat if browning too fast; scraping browned bits off the bottom will add flavor.

Add the 3 minced garlic cloves and 1 tbs grated ginger; cook 1–2 minutes until fragrant.

If using beef chuck for extra richness, add the 200 g diced beef and brown on all sides for 3–4 minutes. Season lightly with 1/2 tsp black pepper.

Add the carrot rounds and potato chunks and stir to coat with fat and browned bits for 2 minutes.

Pour in 800 ml beef stock, scrape up any fond, bring to a simmer, then reduce heat to low, cover partially, and simmer gently until vegetables (and beef, if used) are tender, about 15–20 minutes.

Stir in 2 tbs Worcestershire sauce, 1 tbs soy sauce, and 1 tbs brown sugar. Taste and adjust seasoning with 1 tsp salt if needed and additional pepper to taste.

Break the 100 g Japanese curry roux into pieces and add to the simmering liquid, stirring until fully melted and incorporated. Simmer uncovered 5–10 minutes, stirring occasionally, until sauce thickens to a saucy consistency. If too thick, add a splash of stock or water; if too thin, simmer a bit longer.

Keep the curry warm on the lowest heat while you finish katsu and rice. If curry will sit, cover to prevent skin from forming and stir occasionally.

Rinse 2 cups short-grain rice under cold water until the rinse runs clear to remove excess starch. Drain.

Combine rinsed rice with 440 ml water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, reduce to low, cover and cook 12–15 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

While rice rests, prepare garnishes: shred cabbage finely, measure 2 tbs pickled red ginger, and toast 1 tsp sesame seeds if desired.

To serve: divide rice among 4 bowls or plates. Spoon 1 generous ladle (about 150–200 ml) of the beef curry over one side of the rice. Arrange sliced pork katsu on top of the rice or beside it. Sprinkle shredded cabbage and a small pile of pickled red ginger on the side. Finish with a dusting of toasted sesame seeds.