Pork Katsu Curry
Crisp pork cutlet with thick curry sauce. Hot rice soaks up all the savory sauce.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
- Level
- Medium
Photo: Amar Preciado / Pexels
This rice bowl is budget friendly and on the table in well under an hour. Japanese curry roux blocks dissolve into a glossy, mild sauce; mixing two brands gives a more complex flavor. A little fat in the pork keeps fillings and stir-fries juicy, so avoid the leanest cuts. Double the recipe for a crowd; the method scales easily.
Method
Cook the rinsed rice until glossy and just sticky, then fluff it gently and keep it covered so it stays warm while you finish the toppings.
Soften the onion in oil for 8 minutes, add the water and a grated apple if you like, and simmer 10 minutes.
Turn off the heat, add the curry roux and stir until dissolved, then simmer on low for 5 minutes, stirring, until thick.
Pound the pork to an even thickness if needed, season with salt and pepper, then coat in flour, beaten egg and panko. Fry at 340 F until golden and cooked through, 5 to 6 minutes, and rest on a rack before slicing.
Pack warm rice into bowls, press lightly to flatten and arrange the topping over it.
Garnish with sliced scallions and serve hot.
Chef's note
Spoon a little of the cooking sauce over the rice before adding toppings.
From the Donburi and Curry counter
Hearty toppings over a bowl of rice. Explore more recipes that use the same techniques and pantry.
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