Katsu curry is a beloved dish that combines crispy, breaded pork (or chicken) cutlet with a savory curry sauce, served over fluffy rice. This comforting meal is perfect for weeknights or special occasions, bringing a taste of Japan to your home. Its rich flavors and satisfying textures make it a favorite for both families and food lovers alike. Let’s dive into the ingredients and cooking process to create this delicious dish!
Ingredients
– 2 pork loin chops (or chicken breasts)
– Salt and pepper to taste
– 1 cup panko breadcrumbs
– 1/2 cup flour
– 1 egg, beaten
– Vegetable oil for frying
– 2 cups cooked rice
– 1 onion, finely chopped
– 2 carrots, diced
– 2 potatoes, cubed
– 2 tablespoons curry powder
– 4 cups chicken stock
– Soy sauce to taste
Servings and Cooking Time
This recipe serves 2 people. Preparation time is about 20 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Per serving (1 cutlet with sauce and rice): approximately 600 calories, 25g protein, 70g carbohydrates, 25g fat. This is based on standard ingredients and cooking methods.
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 in beaten egg, ensuring it’s fully coated.
4. Coat with panko breadcrumbs, pressing lightly to adhere.
5. Heat vegetable oil in a pan over medium heat.
6. Fry the cutlets until golden brown, about 4-5 minutes per side.
7. Remove and drain on paper towels.
8. In another pot, sauté onions until translucent.
9. Add carrots and potatoes; cook for a few minutes.
10. Stir in curry powder, then add chicken stock.
11. Simmer until vegetables are tender, about 15 minutes.
12. Blend the curry sauce until smooth, adjusting seasoning with soy sauce.
13. Serve the cutlet over rice and generously pour curry sauce over the top.
Alternative Ingredients
You can substitute pork with chicken or tofu for a vegetarian option. The curry can also be made with store-bought curry roux for a quicker version. Vegetables like bell peppers or zucchini can be added for extra nutrition.
Serving and Pairings
Katsu curry is best served with steamed rice and can be accompanied by pickled vegetables or a side salad for a refreshing contrast.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a microwave or on the stovetop. Katsu curry can be frozen for up to a month; reheat thoroughly before serving.
Cooking Mistakes
- Not seasoning the meat before frying.
- Using regular breadcrumbs instead of panko for less crunch.
- Overcooking the cutlet, making it dry.
- Not letting the oil heat properly before frying.
- Skipping the blending of the curry sauce, resulting in a chunky texture.
Helpful Tips
- Use a meat mallet to tenderize the pork for a juicier cutlet.
- For extra flavor, marinate the meat in soy sauce for 30 minutes.
- Experiment with different curry powders for varied spice levels.
- Always drain excess oil from fried food for a lighter dish.
FAQs
What is katsu curry?
Katsu curry is a Japanese dish featuring a breaded and fried cutlet served with a rich curry sauce over rice. It’s a fusion of two popular Japanese foods: katsu (cutlet) and curry.
Can I make katsu curry vegetarian?
Absolutely! You can use tofu or vegetable cutlets instead of pork or chicken. The curry sauce remains the same, making it a delightful vegetarian meal.
How spicy is katsu curry?
The spiciness of katsu curry can vary based on the curry powder used. You can adjust the spice level by choosing milder or spicier curry powders according to your preference.
Can I use store-bought curry sauce?
Yes, using store-bought curry roux is an excellent shortcut. Just follow the package instructions and add your choice of vegetables and protein.
How do I store leftover katsu curry?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before eating.
Conclusion
Katsu curry is a comforting dish that balances crispy cutlets with a flavorful curry sauce, making it a satisfying meal. With its easy preparation and rich flavors, this recipe is sure to become a staple in your culinary repertoire. Enjoy this delightful dish with your loved ones!
Katsu Curry
Ingredients
- 2 pork loin chops
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1/2 cup flour
- 1 egg beaten
- Vegetable oil for frying
- 2 cups cooked rice
- 1 onion finely chopped
- 2 carrots diced
- 2 potatoes cubed
- 2 tablespoons curry powder
- 4 cups chicken stock
- Soy sauce to taste
Instructions
- Season the pork chops with salt and pepper.
- Dredge each chop in flour, shaking off excess.
- Dip in beaten egg, ensuring it’s fully coated.
- Coat with panko breadcrumbs, pressing lightly to adhere.
- Heat vegetable oil in a pan over medium heat.
- Fry the cutlets until golden brown, about 4-5 minutes per side.
- Remove and drain on paper towels.
- In another pot, sauté onions until translucent.
- Add carrots and potatoes; cook for a few minutes.
- Stir in curry powder, then add chicken stock.
- Simmer until vegetables are tender, about 15 minutes.
- Blend the curry sauce until smooth, adjusting seasoning with soy sauce.
- Serve the cutlet over rice and generously pour curry sauce over the top.
