Japanese Curry Pork Cutlet Rice (Katsukare)

Crispy, golden panko-crusted pork cutlets served over fluffy rice with a rich, savory Japanese curry sauce packed with tender potatoes and carrots.

Ingredients

• 500 g pork tenderloin
• 2 stalks scallion
• 3 slices ginger
• 1 tsp salt
• 1/2 tsp pepper powder
• 50 ml milk
• 50 g starch
• 1 egg
• 100 g breadcrumbs
• 1 red onion
• 2 potatoes
• 1 carrot
• 4 cubes curry cubes
• 500 ml water
• 300 g cooked white rice
• 1 pinch black sesame seeds
• to taste cooking oil

Instructions

1. 1Slice the pork tenderloin

   

   Cut the pork tenderloin into large, thin slices. This preparation ensures the meat cooks quickly and absorbs the marinade evenly.

   Tip: Slice against the grain for a more tender texture.
2. 2Season the meat

   

   Add scallion, ginger, salt, and pepper powder to the sliced meat, then mix well by hand to distribute the seasonings evenly.

   Tip: Rub the seasonings gently into the meat to enhance flavor absorption.
3. 3Marinate with milk

   

   Pour milk into the bowl with the seasoned meat and marinate for at least one hour to tenderize the pork.

   Tip: Using milk is a great trick to keep the pork juicy and tender during frying.
4. 4Coat with starch

   

   Coat the marinated meat piece first with a layer of starch to seal in the moisture before frying.

   Tip: Shake off excess starch to ensure an even and light coating.
5. 5Dip in egg wash

   

   Dip the starch-coated meat into a bowl of liquid egg wash so the final breadcrumb layer adheres properly.

   Tip: Let any excess egg drip off before moving to the breadcrumbs to avoid clumping.
6. 6Coat with breadcrumbs

   

   Coat the meat thoroughly with a layer of breadcrumbs, pressing gently to ensure the crumbs stick to the surface.

   Tip: Press firmly with your hand to make sure the breadcrumbs form a solid, even crust.
7. 7Fry the pork cutlets

   

   Carefully place the breaded pork cutlet into a pan of hot oil over low-medium heat. Fry each side for about 5 minutes until golden brown and crispy, or alternatively use an air fryer at 180 degrees for 20 minutes.

   Tip: Keep the heat at low-medium so the breadcrumbs do not burn before the pork inside is fully cooked through.
8. 8Flip the pork cutlet

   

   Use tongs to gently flip the pork cutlet over in the pan to ensure even frying and a crispy golden crust on both sides.

   Tip: Flip carefully to avoid splashing hot oil or breaking the breaded coating.
9. 9Sauté the red onion

   

   Heat oil in a wok over medium heat, then pour in the diced red onion and stir-fry until fragrant and translucent.

   Tip: Sautéing the red onions first builds a sweet, aromatic base for the curry sauce.
10. 10Stir-fry potatoes and carrots

    

    Add diced potatoes and carrots into the wok with the sautéed red onions and toss evenly to combine.

    Tip: Stir-frying the vegetables briefly in oil helps enhance their flavor before boiling.
11. 11Add water and simmer

    

    Pour water into the wok over the vegetable mixture and bring it to a boil. Cover and simmer over medium-low heat for 10 minutes until tender.

    Tip: Ensure enough water is added to cover the vegetables so they cook evenly into a soft base for the curry.
12. 12Add curry cubes

    

    Drop the curry cubes directly into the boiling vegetable mixture, stirring well until they dissolve completely and thicken the sauce.

    Tip: Lower the heat slightly when dissolving curry blocks to prevent them from sticking to the bottom of the wok.
13. 13Simmer the curry

    

    Add water to the wok to boil, then add the curry cubes. Cover the wok with a lid and let the mixture simmer over medium-low heat for 10 minutes until the vegetables become tender and the sauce thickens.

    Tip: Keep the heat at medium-low to prevent the bottom from burning while the vegetables absorb the curry flavors.
14. 14Assemble and serve

    

    Spoon the rich, bubbling curry sauce filled with tender potatoes and carrots directly over a bed of fluffy white rice on a serving plate, then arrange the crispy pork cutlets alongside it.

    Tip: Pour the curry generously over both the rice and around the cutlet so every bite is packed with flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions