Japanese Pork Katsu Curry
Extra crispy Japanese Pork Katsu Curry made with golden pork katsu and rich, savory curry. Easy, authentic, and perfect for weeknight dinners or comforting leftovers.
Ingredients
For the Pork Katsu
- 4 pork chops
- 2 eggs
- ½ cup flour
- ¼ cup cold water
- Salt and pepper to taste
- 2 cups panko breadcrumbs
- Oil for frying
For the Japanese Curry
- 1 onion sliced
- 1 carrot cubed
- 2 potatoes cubed
- 1 tablespoon black pepper
- 1 pack Japanese curry cubes 6–7 oz, depending on brand
- 3 cups water
Instructions
Make the Pork Katsu
- Prep the Pork
- Score the fat to prevent curling. Tenderize by pounding lightly with the back of a knife, then reshape. Season well with salt and pepper.
Make the Batter
- In a bowl, whisk flour, cold water, and eggs into a smooth, thick batter.
Coat the Pork
- Dip each pork chop fully into the batter, then coat generously in panko. Press firmly so panko adheres well.
Fry
- Heat oil in a pan. Test by dropping a panko crumb—if it floats within 5 seconds, oil is ready.
- Fry pork chops 3–4 minutes per side until golden, crispy, and cooked through.
- Transfer to paper towels to rest.
Make the Curry
- Sauté Aromatics
- Heat oil in a pot. Add sliced onions and sauté 4–5 minutes until soft.
Add Vegetables
- Stir in carrot and potato. Cook 1–2 minutes.
Simmer
- Add 3 cups of water. Simmer 10 minutes over low heat.
- Add Curry Cubes
- Break curry cubes into smaller pieces and stir until completely dissolved.
Season
- Add black pepper. Simmer another 10–15 minutes until curry thickens.
- Assemble
Serve
- Slice the crispy katsu and serve over rice. Ladle rich curry on top or beside the pork to maintain crispiness.
Notes
Use cold water in the batter for better contrast when frying.
Press panko firmly onto the pork.
Avoid overcrowding—fry in batches.
For extra crispiness, fry twice (optional).