Japanese Curry Pork Cutlet Rice (Katsukare)

A masterclass in comfort food featuring a golden, crispy pork cutlet and a velvety omelet resting over steaming rice, drowned in a rich, savory vegetable curry.

Ingredients

• 1 cup rice
• 1 pork loin
• to taste salt
• to taste pepper
• as needed wheat flour
• 2 eggs
• as needed breadcrumbs
• as needed cooking oil
• 1 portion curry sauce
• 1 head broccoli
• 1 potato
• 1 carrot
• 1/2 cup corn kernels
• to taste seaweed powder

Instructions

1. 1Add Rice to Cooker

   

   Place the measured rice into the inner pot of the rice cooker and cook for 45 minutes.

   Tip: Ensure the exterior of the inner pot is dry before placing it into the rice cooker.
2. 2Slice the Pork Loin

   

   Select high-quality pork loin and slice it on a white cutting board.

   Tip: Use a sharp knife for clean, even slices.
3. 3Tenderize the Pork

   

   Use a meat mallet to tenderize the raw pork slice to ensure it cooks evenly and becomes tender.

   Tip: Pound evenly across the entire surface of the meat.
4. 4Season the Pork

   

   Sprinkle salt and pepper onto the raw pork slice to enhance its flavor.

   Tip: Season both sides lightly for a balanced taste.
5. 5Coat with Wheat Flour

   

   Coat both sides of the pork slice with premium wheat flour to help the egg wash adhere.

   Tip: Shake off any excess flour for an even coating.
6. 6Dip in Egg Wash

   

   Dip the flour-coated pork into an egg wash using chopsticks to ensure complete coverage.

   Tip: Let excess egg drip back into the bowl before breading.
7. 7Coat the Pork Cutlet with Breadcrumbs

   

   Take the egg-washed pork cutlet and place it into a bowl filled with premium breadcrumbs. Ensure both sides are thoroughly coated by pressing gently so the breadcrumbs adhere evenly.

   Tip: Press the breadcrumbs gently onto the meat to create an extra crispy crust when frying.
8. 8Fry the Pork Cutlet

   

   Lower the breaded pork cutlet into hot oil preheated to 170 degrees Celsius and fry for exactly 2 minutes and 45 seconds until golden brown and crispy.

   Tip: Maintain the oil temperature consistently to ensure the cutlet cooks evenly without burning the breadcrumbs.
9. 9Slice the Fried Cutlet

   

   Remove the fried pork cutlet from the oil and let it rest briefly on a wire rack or paper towel. Place it on a clean cutting board and slice it into uniform strips using a sharp knife.

   Tip: Letting the cutlet rest for a minute before slicing helps retain its juicy interior.
10. 10Cook the Egg Omelet

    

    Pour whisked egg mixture from a ladle into a heated small frying pan. Swirl the pan to spread the egg into a thin, even layer and cook until set.

    Tip: Keep the heat medium-low so the egg cooks into a smooth, tender sheet without browning too fast.
11. 11Plate the Rice and Egg

    

    Carefully slide or place the freshly cooked thin omelet directly over a molded portion of white rice served on a serving plate.

    Tip: Position the egg neatly to cover the top of the rice mound for a restaurant-style presentation.
12. 12Simmer the Curry Vegetables

    

    Add chopped broccoli florets, potato chunks, carrot slices, and corn kernels into a pot of simmering curry sauce. Cook until all the vegetables are tender.

    Tip: Cut potatoes and carrots into uniform sizes so they cook evenly in the simmering curry.
13. 13Add the fried pork cutlet

    

    Carefully arrange the freshly sliced golden-brown pork cutlet pieces on top of the curry rice and omelet assembly.

    Tip: Place the slices neatly so they fan out attractively across the dish.

Storage & Reheating

Burn It Off

Frequently Asked Questions