Japanese Pork Katsu Curry
Rice

A classic Japanese comfort dish featuring crispy, golden-breaded pork cutlets served over a bed of fluffy white rice and enveloped in a rich, savory vegetable curry sauce.

Ingredients

• 400 g pork tenderloin
• 2 cups white rice
• 200 g curry blocks
• 2 potatoes
• 1 carrot
• 1 red onion
• 2 eggs
• 1 cup all-purpose flour
• 2 cups breadcrumbs
• 2 stalks scallions
• 3 slices ginger
• 1 tsp salt
• 1/2 tsp white pepper
• 2 tbsp cooking oil
• to taste white sesame seeds

Instructions

1. 1Wash the rice

   

   Place the raw rice into the cooker pot and wash thoroughly under running water to remove excess starch before cooking.

   Tip: Rinsing the rice well helps achieve a fluffier texture once cooked.
2. 2Cut the pork tenderloin

   

   Place the raw pork tenderloin on a yellow cutting board and use a cleaver to slice it into uniform pieces.

   Tip: Make sure the pieces are evenly sized so they cook consistently.
3. 3Tenderize the pork

   

   Place the pork tenderloin slices on a clean cutting board and use the textured, flat side of a metal meat mallet to gently pound and tenderize the meat, breaking down the fibers to ensure a tender texture after frying.

   Tip: Tenderizing the meat evenly helps it cook uniformly and absorb marinades much better.
4. 4Marinate the pork

   

   Hold up a slice of raw, tenderized pork to show its prepared state before seasoning, or place the tenderized pork in a bowl with sliced scallions, ginger, salt, white pepper, and cooking oil, mixing well to marinate.

   Tip: Letting the meat marinate for at least 15 minutes enhances its savory depth.
5. 5Stir-fry diced red onions

   

   Pour diced red onions from a metal tray into a wok with hot oil and stir-fry until fragrant.

   Tip: Ensure the oil is adequately heated before adding the onions to release their aroma quickly.
6. 6Add potatoes and carrots

   

   Incorporate diced potatoes and carrots into the wok containing the stir-fried onions, mixing everything well.

   Tip: Stir the vegetables continuously to ensure even coating with oil before adding liquid.
7. 7Add hot water and simmer

   

   Pour hot water into the wok with the stir-fried red onions, potatoes, and carrots, cover with a lid, and let the vegetables simmer until tender.

   Tip: Simmering on medium heat ensures the vegetables cook evenly without evaporating the liquid too quickly.
8. 8Coat the pork with flour

   

   Coat the marinated raw pork pieces evenly in all-purpose flour on a metal tray, shaking off any excess.

   Tip: A light, even layer of flour helps the beaten egg adhere properly to the meat.
9. 9Dip in beaten egg

   

   Dip the floured pork cutlet pieces into the beaten egg liquid, ensuring every part is thoroughly moistened.

   Tip: Let any excess egg drip off so the breadcrumbs form a neat, uniform coating.
10. 10Slice the fried pork cutlet

    

    Place the fried and crispy pork cutlet on a cutting board and use a chefs knife to slice it evenly into bite-sized strips.

    Tip: Slice with a steady downward motion to keep the crispy breadcrumb coating intact.
11. 11Plate the rice and add curry

    

    Molded white rice is placed onto serving plates, and the rich, thick vegetable curry sauce is spooned generously over the rice and plate.

    Tip: Use a small bowl or mold to shape the rice neatly before plating.

Storage & Reheating

Burn It Off

Frequently Asked Questions