Description
Indulge in the delightful flavors of Japanese katsu curry, a crispy cutlet paired with a rich, savory curry sauce. This comforting dish is a perfect balance of textures and tastes.
Ingredients
Scale
For the Katsu:
- 4 boneless pork chops or chicken breasts, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
For the Curry Sauce:
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 tablespoon flour
- 2 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 large carrot, peeled and chopped
- 1 medium potato, peeled and chopped
To Serve:
- Steamed white rice
- Chopped parsley or green onions for garnish (optional)
Instructions
- Katsu Preparation: Season the meat and coat with flour, eggs, and panko.
- Frying: Fry the cutlets until golden brown and cooked through.
- Curry Sauce: Cook onion, garlic, ginger, and curry powder. Add flour, broth, soy sauce, honey, carrots, and potatoes. Simmer until thickened.
- Serving: Slice katsu, place on rice, ladle curry sauce, and garnish if desired.
Notes
- You can use store-bought Japanese curry roux blocks for convenience.
- For a spicier version, add chili flakes or hot curry powder.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 8g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 130mg
