Japanese Pork Katsu Curry
Enjoy the ultimate Japanese comfort food: a perfectly crispy, golden-fried pork cutlet served alongside a rich, aromatic curry sauce with tender vegetables.
Katsu curry is a beloved Japanese classic that pairs the satisfying crunch of tonkatsu—a breaded, deep-fried pork cutlet—with the deep, savory warmth of Japanese-style curry. This version adds a modern, creamy twist by incorporating coconut milk into the roux, resulting in a velvety sauce that perfectly balances the spice. It is a hearty, wholesome meal that is as comforting to make as it is to eat.
Ingredients
- 400 g pork loin or tenderloin
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cornstarch
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1 onion, chopped
- 1 carrot, diced
- 1 potato, diced
- 100 g Japanese curry roux cubes
- 100 ml coconut milk
- 2 cups steamed white rice
- to taste aonori flakes
Instructions
- 1Season the pork
Begin by placing the raw pork pieces in a shallow dish. Season the meat evenly with olive oil, freshly cracked black pepper, and salt. Massage the seasoning into the pork with your hands and let it marinate for 30 minutes to absorb the flavors.
Tip: Rubbing the seasoning into the meat ensures that every bite of the cutlet is flavorful and well-seasoned. - 2Coat in starch
After marinating, transfer the pork to a plate of white starch. Coat the meat thoroughly on all sides, pressing the starch gently into the surface to ensure an even, thin layer that will help the egg wash adhere.
Tip: Shake off any excess starch before moving to the next step to prevent the breading from becoming clumpy. - 3Dip in egg wash
Take the starch-coated pork and dip it into a glass container filled with beaten egg. Turn the meat over carefully so that the entire surface is covered in the wet egg wash.
Tip: Use one hand for dry ingredients and the other for wet ingredients to keep your fingers clean and breading-free. - 4Press into breadcrumbs
Lift the pork from the egg wash, letting any excess drip off, and place it into a bed of orange panko breadcrumbs. Press the breadcrumbs firmly into the meat on all sides to create a thick, secure crust for the cutlet.
Tip: Pressing the breadcrumbs firmly ensures they stick well to the meat and form a perfectly crispy crust when air-fried. - 5Sauté the onions
In a metal pot, heat a small amount of oil over medium heat. Add the chopped white onions and sauté them, stirring frequently, until they soften, turn translucent, and become fragrant.
Tip: Taking the time to properly soften the onions builds a naturally sweet and aromatic flavor base for the curry. - 6Stir-fry the vegetables
Once the onions are fragrant, add the diced raw carrots and potatoes to the pot. Stir-fry all the vegetables together evenly for a few minutes so they begin to absorb the flavors before adding liquids.
Tip: Dice the carrots and potatoes into uniform sizes so they cook evenly at the same rate. - 7Simmer the vegetables
Add an appropriate amount of water to the pot with the sautéed onions, carrots, and potatoes. Bring the mixture to a simmer to soften the vegetables and create the base for the curry.
Tip: Ensure the vegetables are evenly coated in oil before adding water for better flavor extraction. - 8Add curry roux
Carefully add the curry cubes into the simmering vegetable broth. Stir until the cubes have completely dissolved and the sauce begins to thicken.
Tip: Break the curry cubes into smaller pieces if you want them to dissolve faster. - 9Add coconut milk
Pour the coconut milk into the bubbling curry sauce. Stir gently to incorporate, which will give the curry a rich, creamy texture and a mild sweetness.
Tip: Add the coconut milk slowly to avoid breaking the sauce, keeping the heat at medium-low. - 10Simmer the curry
Continue to cook the curry over medium-low heat for another 10 minutes. Stir occasionally to ensure the potatoes and carrots are tender and the sauce is perfectly thickened.
Tip: Keep an eye on the heat so the bottom doesnt scorch while the potatoes finish cooking. - 11Slice the pork cutlet
Once the air-fried pork cutlet is golden and crispy, place it on a cutting board or parchment paper. Use a sharp knife to slice the cutlet into uniform, thick strips for serving.
Tip: Let the pork rest for a minute before slicing to keep the breading from falling off. - 12Prepare the mango drink
In a glass, layer mango puree and ice cubes. Pour a generous splash of coconut milk over the top to create a layered, refreshing drink to accompany your meal.
Tip: For an extra kick, add a shot of espresso to this mixture as suggested. - 13Prepare the mango coconut espresso drink
In a serving glass, add a layer of mango pulp at the bottom, followed by ice cubes and coconut milk. Finally, carefully pour a shot of espresso over the top to create a beautiful, layered effect. Stir gently before drinking.
Tip: Pour the espresso slowly over the back of a spoon to keep the layers distinct.
