Japanese Katsu Curry
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
This easy-to-make Japanese curry with pork cutlet makes for a unique combination of flavours and textures.
Swap the pork out for chicken or, for a vegetarian option, try tofu. If using tofu, take care when frying not to break up the slices.
Ingredients
For the curry sauce:
- 1 tsp cumin seeds, ground
- 1 tsp coriander seeds, ground
- 1 tsp fennel seeds, ground
- 1 tsp turmeric, ground
- 1 tbsp curry powder
- 1 tbsp vegetable oil
- 1 medium onion, peeled and diced
- 1 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice flour or plain flour dissolved in 2 tbsp of water
For the pork cutlet:
- 4 pieces pork loin (approx 500g) - sub chicken or tofu
- 250g Japanese panko or ordinary breadcrumbs
- 1 large egg, beaten
- Plain flour for dusting
- Oil for frying
Method
Prepare the pork cutlet by flattening each with the back of a knife or a rolling pin to tenderise the meat.
Dust each cutlet with flour, dip in the beaten egg then coat with the breadcrumbs. Refrigerate for at least half an hour.
To make the curry sauce, dry-fry the spices and curry powder in a saucepan for a few minutes to release their aromas, then add the oil, onion, honey and soy sauce and cook for a few minutes until the onions have softened.
Add the flour mixture and cook until the sauce has thickened. Set aside.
You may choose to add some chicken or vegetable broth for a more liquid sauce.
To cook the pork cutlets, fry them in a pan with oil over medium heat, being careful not to overcrowd the pan. Cook both sides of each cutlet until the crumbs are golden. Drain the cooked cutlets on a wire rack or paper towel.
Serve the pork cutlets with plain boiled rice, topped with the curry sauce and garnished with the shredded cabbage.
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