Japanese Curry Rice
Crispy Pork Cutlet and Scrambled Egg

A satisfying Japanese comfort dish featuring a crispy, golden-fried pork cutlet served over fluffy scrambled eggs and rich, velvety curry sauce.

Ingredients

• 1 piece pork cutlet
• 4 large eggs
• 1 unit onion
• 1 unit bell pepper
• 2 blocks Japanese curry roux
• 500 ml water
• 100 ml milk
• 1 square dark chocolate
• to taste soy sauce
• to taste oyster sauce
• to taste sugar
• to taste salt and black pepper
• as needed green onion and ginger water
• as needed cornstarch
• as needed breadcrumbs
• as needed cooking oil
• optional dried parsley

Instructions

1. 1Marinate the pork cutlet

   

   Place the pork cutlet on a wooden board. Season it with soy sauce, oyster sauce, sugar, salt, and black pepper to create a flavorful base.

   Tip: Ensure the seasonings are evenly distributed over the pork for the best flavor infusion.
2. 2Add green onion and ginger water

   

   Pour the green onion and ginger water over the marinated pork in a baking dish. Let it marinate for 30 minutes to allow the aromatics to penetrate the meat.

   Tip: Using green onion and ginger water helps to remove any gamey scent from the meat while adding a refreshing flavor.
3. 3Chop the vegetables

   

   On a wooden cutting board, chop the bell peppers and onions into pieces of appropriate size for the curry.

   Tip: Cut the vegetables into uniform pieces to ensure they cook evenly in the curry sauce.
4. 4Prepare the egg mixture

   

   Crack 4 eggs into a bowl, season with salt and pepper, and stir well until the eggs and seasonings are fully combined.

   Tip: Whisking the eggs thoroughly ensures a smooth, fluffy texture for the scrambled eggs.
5. 5Scramble the eggs

   

   Pour the seasoned egg mixture into a hot oiled pan. Use chopsticks to stir gently, creating soft scrambled eggs, then remove from the pan and set aside.

   Tip: Use medium heat and stir constantly to achieve perfectly soft and fluffy scrambled eggs.
6. 6Prepare the curry sauce

   

   In a separate pan, sauté the chopped onions in oil. Add the curry blocks and water, stirring until the blocks are completely melted and the sauce begins to thicken.

   Tip: Stir continuously to ensure the curry blocks melt smoothly without leaving any lumps in the sauce.
7. 7Enrich the Curry Sauce

   

   Pour milk into the simmering curry sauce and add a piece of chocolate. Stir continuously until the chocolate has completely melted and the sauce has reached a thick, rich consistency.

   Tip: Adding chocolate balances the spices and adds a deep, velvety finish to the curry.
8. 8Bread the Pork Cutlet

   

   Take the marinated pork slices and coat them thoroughly in cornstarch. Dip each piece into the beaten egg wash, then press firmly into breadcrumbs until evenly coated on all sides.

   Tip: Pressing the breadcrumbs firmly onto the meat helps create a crispier crust that wont fall off during frying.
9. 9Deep-Fry the Cutlets

   

   Heat oil in a deep pot to approximately seven-tenths heat. Gently lower the breaded pork cutlets into the oil and deep-fry until they achieve a deep golden brown color and a crispy texture.

   Tip: Use a wooden chopstick to test the oil temperature; if small bubbles form around the chopstick, the oil is ready for frying.
10. 10Slice the Cutlet

    

    Remove the fried pork cutlets from the oil and let them drain on a wire rack or paper towel. Once slightly cooled, place them on a wooden cutting board and slice into uniform, bite-sized strips.

    Tip: Slicing against the grain ensures the pork cutlet remains tender while serving.
11. 11Assemble the Curry Rice Bowl

    

    Place a portion of steamed rice in a serving bowl and top with the prepared scrambled eggs. Arrange the sliced pork cutlet strips over the eggs, drizzle with a generous amount of hot curry sauce, and garnish with a sprinkle of dried parsley.

    Tip: Serve immediately while the pork is still hot and crispy to contrast with the creamy eggs and curry.
12. 12Sauté the onions

    

    In a hot oiled pan, add the chopped onions and sauté until they become fragrant and translucent. This forms the aromatic base for the rich curry sauce.

    Tip: Sauté the onions over medium heat to avoid burning them before they soften properly.

Storage & Reheating

Burn It Off

Frequently Asked Questions