Katsu Curry
Katsu curry is a beloved Japanese dish that combines crispy fried pork cutlet with a flavorful curry sauce, served over fluffy rice. This dish brings together textures and flavors that create a satisfying meal perfect for any occasion. Whether you’re a seasoned cook or a kitchen novice, this recipe will guide you through each step to achieve that comforting, savory goodness that katsu curry is known for.
Ingredients
– 2 pork loin chops (about 150g each)
– Salt and pepper to taste
– 1 cup panko breadcrumbs
– 1/2 cup all-purpose flour
– 1 large egg
– Oil for frying
– 1 cup Japanese curry roux
– 3 cups water
– 2 cups cooked rice
– Green onions for garnish
Servings and Cooking Time
This recipe serves 2 people. Preparation time is approximately 20 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 plate) contains approximately:
– Calories: 600
– Protein: 30g
– Carbohydrates: 70g
– Fat: 20g
– Fiber: 3g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Season the pork chops with salt and pepper.
2. Set up a breading station with flour, beaten egg, and panko breadcrumbs.
3. Dredge each pork chop in flour, dip in egg, and coat with panko.
4. Heat oil in a frying pan over medium heat.
5. Fry the breaded pork chops until golden brown on both sides, about 4-5 minutes each.
6. Remove from the pan and drain on paper towels.
7. In a separate pot, bring water to a boil and add the curry roux.
8. Stir until the roux is fully dissolved and the sauce thickens.
9. Slice the cooked pork into strips.
10. Serve the pork over rice, ladle curry sauce on top, and garnish with green onions.
Alternative Ingredients
You can substitute pork with chicken or tofu for a different protein option. Additionally, if you can’t find Japanese curry roux, you can use store-bought curry powder with a mixture of flour and broth to create a similar sauce.
Serving and Pairings
Katsu curry pairs well with a side of pickled vegetables or a simple salad. For a refreshing drink, consider serving it with iced green tea or a light lager.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. Katsu can be frozen, but the texture may change upon reheating.
Cooking Mistakes
- Don’t overcrowd the pan while frying; it lowers the oil temperature.
- Ensure the oil is hot enough before adding the pork.
- Use panko breadcrumbs for a crispier texture.
- Let the excess oil drain after frying to keep the dish from getting greasy.
- Don’t skip the seasoning on the pork; it enhances flavor.
Helpful Tips
- For extra crunch, double coat the pork in panko.
- Try adding vegetables like carrots or potatoes to the curry for more flavor.
- Adjust the curry’s spice level by choosing mild or hot roux.
- Serve with a sprinkle of sesame seeds for added texture.
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 comforting meal with a delightful combination of textures.
Can I make katsu curry vegetarian?
Yes, you can substitute the pork with tofu or a plant-based meat alternative. Use vegetable broth instead of meat broth for the curry sauce.
How do I make the curry sauce thicker?
To thicken the curry sauce, let it simmer longer or add a cornstarch slurry. Adjust the consistency to your liking.
What can I serve with katsu curry?
Katsu curry goes well with pickled vegetables, a side salad, or even steamed broccoli for added nutrition.
Can I freeze katsu curry?
Yes, you can freeze the curry and the pork separately. Just ensure they are stored in airtight containers for optimal freshness.
Conclusion
Katsu curry is a fantastic dish that combines the crunchiness of katsu with the warmth of curry. Perfect for a cozy dinner or a special occasion, this recipe is sure to impress and satisfy. Give it a try, and enjoy the delightful flavors of Japan!
Katsu Curry
Ingredients
- 2 pork loin chops
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 large egg
- Oil for frying
- 1 cup Japanese curry roux
- 3 cups water
- 2 cups cooked rice
- Green onions for garnish
Instructions
- Season the pork chops with salt and pepper.
- Set up a breading station with flour, beaten egg, and panko breadcrumbs.
- Dredge each pork chop in flour, dip in egg, and coat with panko.
- Heat oil in a frying pan over medium heat.
- Fry the breaded pork chops until golden brown on both sides, about 4-5 minutes each.
- Remove from the pan and drain on paper towels.
- In a separate pot, bring water to a boil and add the curry roux.
- Stir until the roux is fully dissolved and the sauce thickens.
- Slice the cooked pork into strips.
- Serve the pork over rice, ladle curry sauce on top, and garnish with green onions.
