Japanese Curry Pork Cutlet Rice (Katsu Curry)

Crispy on the outside and tender on the inside, this Japanese curry pork cutlet rice pairs a golden-brown pork cutlet with a rich, savory curry meat sauce.

Ingredients

• 2 pieces pork shoulder meat
• 3 slices ginger
• 2 tbsp low-sodium soy sauce
• 0.5 tsp black pepper
• 1 tbsp rice wine
• 100 g minced beef
• 1 unit onion
• 2 cloves minced garlic
• 0.5 tsp chili powder
• 1 block curry paste
• 200 ml milk
• 1 bowl water
• 1 unit potato
• 1 unit carrot
• 3 tbsp cornstarch
• 2 units eggs
• 1 cup breadcrumbs
• to taste salt
• to taste cooking oil
• optional dried parsley

Instructions

1. 1Tenderize the Pork

   

   Place the pork shoulder slices on a wooden cutting board and use the back of a knife to pound both sides. This breaks the muscle fibers to make the meat tender.

   Tip: Pound evenly across the entire surface so the meat cooks uniformly.
2. 2Marinate the Pork

   

   Transfer the pounded pork into a mixing bowl and add ginger slices, low-sodium soy sauce, salt, black pepper, and rice wine. Mix well and let it marinate for half an hour.

   Tip: Ensure the seasoning coats every piece of meat for optimal flavor absorption.
3. 3Cook the Minced Beef

   

   Heat some oil in a pan, then add the minced beef and stir-fry continuously until it changes color and browns.

   Tip: Keep the heat medium-high to brown the beef properly without releasing too much liquid.
4. 4Sauté Aromatics

   

   Add the chopped red onion and minced garlic directly into the pan with the browned minced beef, sautéing until fragrant.

   Tip: Stir frequently to prevent the garlic from burning while the onions soften.
5. 5Melt the Curry

   

   Season the mixture with soy sauce, black pepper, a pinch of salt, chili powder, and a block of curry paste. Sauté over low heat until the curry block melts completely.

   Tip: Maintain a low heat so the spices bloom and the curry blends smoothly into the meat and aromatics.
6. 6Add Milk and Liquid

   

   Pour 200ml of milk along with a bowl of water into the pan, stirring to combine with the melted curry and beef mixture.

   Tip: Add the milk gradually or stir continuously to ensure a smooth, creamy base.
7. 7Add Potatoes and Carrots

   

   Pour the diced potatoes and carrots into the simmering curry sauce, cover the pan, and let it simmer over low heat for about 20 minutes until the vegetables are soft and the sauce thickens.

   Tip: Simmering on low heat ensures the potatoes absorb the curry flavor without breaking down completely.
8. 8Coat with Starch

   

   Take the marinated pork cutlet and coat it evenly in cornstarch, ensuring the surface is fully covered to help lock in the juices.

   Tip: Shake off any excess starch so the egg wash adheres smoothly.
9. 9Dip in Egg Wash

   

   Take the starch-coated pork cutlet and submerge it completely into the beaten egg wash, ensuring every part is covered to act as a binder for the breadcrumbs.

   Tip: Let any excess egg drip off before moving to the breadcrumbs to avoid clumping.
10. 10Apply Breadcrumbs

    

    Place the egg-washed pork cutlet into a bed of breadcrumbs, pressing firmly on both sides with your hands to ensure an even and secure crust.

    Tip: Firm pressing is key so the breadcrumbs dont fall off during frying.
11. 11Fry the Cutlet

    

    Heat oil to about 60% heat, then fry the breaded pork cutlet over low heat for about 2 minutes on each side until golden brown and crispy.

    Tip: Keep the heat moderate to low so the thick cutlet cooks through without burning the breadcrumbs.

Storage & Reheating

Burn It Off

Frequently Asked Questions