Japanese Pork Cutlet Curry

Why Make This Recipe

Japanese Pork Cutlet Curry is a delicious and comforting dish that combines crispy pork katsu with a rich, flavorful curry sauce. This meal is great for any occasion, whether it’s a family dinner or a special gathering with friends. The combination of tender pork and aromatic curry makes it a favorite for many people who enjoy Japanese cuisine. Plus, it is fairly simple to make, which makes it a great choice for home cooks at all levels.

How to Make Japanese Pork Cutlet Curry

Ingredients

• 4 Pork Chops
• 2 Eggs
• ½ cup Flour
• ¼ cup Cold Water
• Salt and Pepper (to taste)
• 2 cups Panko
• 1 Onion (sliced)
• 1 Carrot (cubed)
• 2 Potatoes (cubed)
• 1 tbsp Black Pepper
• 1 pack Japanese Curry Cubes
• 3 cups Water

Directions

Pork Katsu:

1. Start by seasoning the pork chops with salt and pepper.
2. In one bowl, place the flour. In another bowl, whisk together the eggs and cold water. In a third bowl, place the panko.
3. Dip each pork chop into the flour, then into the egg mixture, and finally coat it with panko crumbs.
4. Heat oil in a pan over medium heat and fry the breaded pork chops until golden brown and crispy on both sides, about 4-5 minutes per side.
5. Remove and let them drain on paper towels.

Curry:

1. In a pot, add a bit of oil and sauté the sliced onion until soft.
2. Add the cubed carrot and potatoes, stirring for a few minutes.
3. Pour in the water and bring to a boil. Simmer for about 10 minutes until the vegetables are tender.
4. Break the curry cubes into the pot and stir until dissolved, allowing it to simmer for an additional 5-10 minutes.

How to Serve Japanese Pork Cutlet Curry

Slice the crispy pork katsu into strips and serve it over fluffy rice. Ladle the rich curry sauce and vegetables over the pork and rice. You can garnish with chopped green onions or sesame seeds if you like.

How to Store Japanese Pork Cutlet Curry

You can store any leftovers in an airtight container in the refrigerator. It should be eaten within 3 days. If you want to keep it longer, consider freezing the curry (without the katsu) for up to 2 months. Reheat on the stove or in the microwave until hot.

Tips to Make Japanese Pork Cutlet Curry

• Make sure the oil is hot enough before frying; this helps the katsu become crispy.
• If you want a thicker curry, let it simmer a bit longer after adding the curry cubes.
• Experiment with adding other vegetables such as bell peppers or peas to the curry for more flavor.

Variation

You can make a vegetarian version by replacing the pork with eggplant or tofu. Also, you can use different kinds of curry blocks for varying spice levels and flavors.

FAQs

Q: Can I use chicken instead of pork?
A: Yes, chicken can be used instead of pork chops. Follow the same steps for breading and frying.

Q: Can I make this dish in advance?
A: Yes, you can prepare the curry ahead of time and reheat it when you’re ready to serve.

Q: What type of rice is best with curry?
A: Japanese short-grain rice is ideal, as it is sticky and complements the curry well.