My Version of Katsu Curry

Serves 4-6

This is a dish that is so nostalgic for my family and one that my husband introduced to me. Throughout his childhood, his Mom would make a large pot full of curry to last the whole week. Now, my kids enjoy helping me make it, and of course they love to eat it too! The rich, flavorful curry topped with a crispy pork cutlet alongside steamed white rice....a chef's kiss!

I hope you get in the kitchen with your friends and families and make this dish or make your own nostalgic family dish. Enjoy!

Ingredients for Curry

  • 1 large onion, peeled, small diced
  • 3 carrot, peeled, cut into ½ rounds
  • 1 lb of small baby potatoes, cut in half
  • 1 cup of dashi broth
  • 4 cups of low sodium chicken broth
  • 6 Tablespoons of all-purpose flour
  • 6 Tablespoons of unsalted butter
  • 2 inch piece of ginger, minced
  • 4 garlic cloves, minced
  • 1 Tablespoon of garam masala
  • 2 Tablespoons of curry powder
  • ½ teaspoon of paprika
  • ½ teaspoon of turmeric powder
  • 1 teaspoon of garlic powder
  • Salt and pepper

Ingredients for Pork Katsu

  • 4 1 inch pieces of pork loin, pounded to ½ inch thick
  • 2 cups of panko bread crumbs
  • 1 cup of all-purpose flour
  • 3 large eggs, beaten
  • Salt and pepper
  • Pickled daikon for garnish
  • Neutral oil, for frying (grapeseed, vegetable, or canola)

Directions for Curry

  • 1. Heat a dutch oven or large heavy bottom pot on medium-high heat. Add the butter and once melted, add your onion and cook until translucent, about 5 minutes.
  • 2. Add garlic and ginger and cook until fragrant, about 2 minutes.
  • 3. Reduce your heat to medium-low and add your seasonings. Cook for 5 minutes to help release its aroma and flavor.
  • 4. Add the flour and cook for 5 minutes.
  • 5. Add the dashi and chicken broth and cook for 30 minutes. Then, add the carrots and potatoes and cook for an additional 15 minutes or until fork tender.
  • 6. Scoop some warm rice in a bowl and top with the curry and pork katsu. Add pickled daikon on top. Enjoy!

Directions for Pork Katsu

  • 1. Set up your dredging stations with separate sheet trays for flour, eggs and panko bread crumbs.
  • 2. Season the pork with salt and pepper. I also used a grounded mushroom powder, which adds an additional layer of flavor (my favorite is from Vale of Paradise)
  • 3. Coat each piece first with flour, then egg wash, and lastly panko crumbs-making sure to press the crumbs into the pork so it can adhere better.
  • 4. Transfer the katsu to a wire rack-lined sheet tray.
  • 5. Add oil to a saute pan to a depth of 2 inches and heat over medium-high until a deep-fry thermometer reaches 350 F.
  • 6. Working in batches, place pork katsu in the oil. Cook until golden brown, about 2-3 minutes per side. Make sure to bring the temperature back up to 350 F between batches.
  • 7. Transfer to a wired rack-lined sheet tray and immediately season with salt.

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