Katsu Curry
Katsu curry is a comforting and delicious dish that brings the best of Japanese cuisine to your table. Featuring a perfectly breaded and fried pork cutlet served over a bed of fluffy rice, all smothered in a rich and aromatic curry sauce, this dish is sure to satisfy your cravings. Whether you’re cooking for yourself or entertaining guests, katsu curry is an impressive and hearty meal that’s easy to prepare and incredibly rewarding.
Ingredients
– 2 pork loin chops
– Salt and pepper, to taste
– 1 cup panko breadcrumbs
– 1/2 cup all-purpose flour
– 1 large egg, beaten
– Vegetable oil, for frying
– 2 cups cooked rice
– 1 onion, diced
– 2 carrots, diced
– 2 cups water or chicken broth
– 2 tablespoons curry powder
– 1 tablespoon soy sauce
– Optional: cilantro, for garnish
Servings and Cooking Time
This recipe serves 2 people. Preparation time is approximately 20 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving of katsu curry contains approximately 600 calories, 30g of protein, 50g of carbohydrates, and 30g of fat. This nutritional value is based on a serving size for one person.
Step-by-Step Cooking Process
1. Season the pork chops with salt and pepper.
2. Dredge each chop in flour, shaking off excess.
3. Dip the floured chop into the beaten egg.
4. Coat the chop with panko breadcrumbs, pressing firmly to adhere.
5. Heat vegetable oil in a skillet over medium heat.
6. Fry the breaded chops for 4-5 minutes on each side until golden brown.
7. Remove from skillet and drain on paper towels.
8. In the same skillet, sauté onions and carrots until softened.
9. Add water or chicken broth and bring to a boil.
10. Stir in curry powder and soy sauce; simmer for 10 minutes.
Alternative Ingredients
You can substitute pork with chicken or tofu for a vegetarian option. Additionally, use gluten-free breadcrumbs and flour for a gluten-free version of katsu curry.
Serving and Pairings
Katsu curry is best served with steamed rice and can be accompanied by a side of pickled vegetables or a fresh salad for added crunch and flavor.
Storage and Reheating
Store leftover katsu curry in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water if the curry thickens. Katsu can also be frozen, but it’s best to freeze the cutlet and sauce separately to maintain texture.
Cooking Mistakes
- Don’t skip the panko breadcrumbs for that crunchy texture.
- Ensure the oil is hot enough before frying to prevent sogginess.
- Don’t overcrowd the skillet; fry one or two chops at a time.
- Adjust the curry flavor to your taste by adding more or less curry powder.
- Allow the cutlets to rest before slicing to retain juices.
Helpful Tips
- Use a meat thermometer to ensure pork is cooked to 145°F.
- Experiment with different vegetables in the curry sauce.
- For extra flavor, marinate the pork in soy sauce prior to breading.
- Use homemade or store-bought curry roux for convenience.
FAQs
What is katsu curry?
Katsu curry is a Japanese dish that features a breaded and fried pork cutlet served with a rich curry sauce over rice. It’s a popular comfort food enjoyed throughout Japan.
Can I make katsu curry vegetarian?
Yes, you can substitute the pork with tofu or eggplant to create a delicious vegetarian version of katsu curry while maintaining the same crispy texture.
What type of curry powder should I use?
You can use Japanese curry powder or a blend of spices that includes turmeric, coriander, and cumin for an authentic flavor. Adjust the spice level to your preference.
How do I store leftover katsu curry?
Store leftover katsu curry in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.
Can katsu curry be frozen?
Yes, you can freeze katsu curry. It’s best to freeze the cutlet and sauce separately to preserve their textures when reheating.
Conclusion
Katsu curry is a delightful dish that combines the crunchiness of fried pork with the warmth of a savory curry sauce. Perfect for any meal, it’s easy to prepare and can be customized to suit your taste preferences. Enjoy this Japanese classic with family and friends for a satisfying dining experience.
Katsu Curry
Ingredients
- 2 pork loin chops
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 large egg beaten
- Vegetable oil for frying
- 2 cups cooked rice
- 1 onion diced
- 2 carrots diced
- 2 cups water or chicken broth
- 2 tablespoons curry powder
- 1 tablespoon soy sauce
- Optional: cilantro for garnish
Instructions
- Season the pork chops with salt and pepper.
- Dredge each chop in flour, shaking off excess.
- Dip the floured chop into the beaten egg.
- Coat the chop with panko breadcrumbs, pressing firmly to adhere.
- Heat vegetable oil in a skillet over medium heat.
- Fry the breaded chops for 4-5 minutes on each side until golden brown.
- Remove from skillet and drain on paper towels.
- In the same skillet, sauté onions and carrots until softened.
- Add water or chicken broth and bring to a boil.
- Stir in curry powder and soy sauce; simmer for 10 minutes.
