Introduction
Katsu Curry is a popular dish in Japan that combines two beloved favorites: tonkatsu (breaded and fried pork or chicken cutlet) and a flavorful curry sauce. The crispy cutlet is served over a bed of steamed rice, topped with the aromatic curry, making it a hearty and satisfying meal. This dish is often enjoyed in homes and restaurants alike, celebrated for its comforting flavors and textures.
Ingredients
- 2 boneless pork chops or chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 medium carrots, sliced
- 2 cups chicken or vegetable broth
- 1-2 tablespoons curry powder (adjust to taste)
- 1 tablespoon soy sauce
- 1 tablespoon honey (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Salt to taste
- Steamed white rice
- Sliced green onions (for garnish)
Instructions
-
Prepare the Katsu:
- Season the pork or chicken with salt and pepper. Dredge each piece in flour, shaking off any excess. Dip in the beaten egg, then coat with panko breadcrumbs, pressing gently to adhere.
-
Fry the Katsu:
- In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Once hot, carefully add the breaded cutlets. Fry for 4-5 minutes on each side until golden brown and cooked through. Remove from the pan and drain on paper towels. Slice the cutlet into strips before serving.
-
Make the Curry Sauce:
- In the same skillet, add 1 tablespoon of vegetable oil. Sauté the chopped onion until translucent, about 3-4 minutes. Add the garlic and ginger, cooking for another minute until fragrant.
- Stir in the sliced carrots, followed by the chicken or vegetable broth, curry powder, soy sauce, and honey (if using). Bring to a simmer and cook for about 15 minutes, or until the carrots are tender.
-
Thicken the Sauce:
- Mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the curry sauce and cook for an additional 2-3 minutes until the sauce thickens. Season with salt to taste.
-
Serve:
- Serve the sliced katsu over a bed of steamed rice, generously topped with the curry sauce. Garnish with sliced green onions if desired.
Health Notes
- Katsu Curry can be high in calories and fat due to the fried cutlet and the sauce. Enjoy it in moderation, and consider using leaner cuts of meat or baking the katsu instead of frying for a healthier version. Incorporating more vegetables into the curry sauce can also increase its nutritional value.
Serving Suggestions
- Katsu Curry is best enjoyed hot. Serve it with a side of pickled vegetables or a simple salad to add freshness and balance the richness of the dish.
Tips
- Panko Breadcrumbs: Use Japanese panko breadcrumbs for a lighter, crispier texture compared to regular breadcrumbs.
- Curry Sauce Variations: Feel free to add other vegetables like potatoes or peas to the curry sauce for added nutrition and flavor.
- Meal Prep: Katsu can be made ahead of time and reheated in the oven to retain its crispiness, making it great for meal prep.
- Spice Level: Adjust the curry powder to your preference. You can also add a splash of chili oil for extra heat.
