Katsu Karē

Katsu Karē (Pork & Chicken Cutlets in Japanese Curry)

Katsu Karē combines panko-breaded and fried pork and chicken cutlets served over Japanese curry sauce and rice. It is a beloved yōshoku (Western-influenced Japanese) dish that is now standard comfort food across Japan.

Prep

25 min

Cook

45 min

Total

70 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •320 g (11 oz) pork loin cutlets, boneless, pounded to 1 cm (½ in) thick
• •320 g (11 oz) chicken breast cutlets, boneless, skinless, pounded to 1 cm (½ in) thick
• •0.5 tsp (½ tsp) salt, plus more as needed
• •0.25 tsp (¼ tsp) ground black pepper
• •60 g (½ cup) all-purpose flour
• •2 large eggs, beaten with 1 tbsp water
• •120 g (4 cups) panko breadcrumbs
• •500 ml (2 cups) neutral oil, vegetable or canola, for shallow frying; deep-frying is not traditional for katsu
• •1 tbsp neutral oil, for the curry
• •1 medium yellow onion, thinly sliced
• •1 medium carrot, cut into bite-sized wedges
• •1 small potato, Yukon or waxy, cut into bite-sized chunks
• •1 clove garlic, minced
• •1 tsp grated fresh ginger
• •700 ml (3 cups) water
• •1 box (1 box (about 200 g / 7 oz)) Japanese curry roux, S&B Golden Curry or Vermont; authentic choice — homemade roux is traditional but lengthy
• •1 tsp honey or sugar
• •600 g (3 cups cooked) Japanese short-grain rice, rinsed until water runs clear, cooked
• •2 tbsp finely chopped green onion, optional garnish
• •1 tsp fukujinzuke or beni shōga, optional pickled garnish

Steps

1. 1 Season the pork and chicken cutlets on both sides with salt and pepper. Set up a breading station with three trays: flour, beaten egg, and panko. Dredge each cutlet in flour, dip in egg, then press firmly into panko so the crumbs adhere in a thick, even layer. Rest the breaded cutlets on a rack for 5 minutes so the coating sets.
2. 2 Heat ½ cm (¼ in) of neutral oil in a wide skillet over medium heat to 170 °C / 340 °F (a panko crumb should sizzle immediately). Fry the cutlets in a single layer without crowding, about 3 minutes per side for the pork and 4 minutes per side for the chicken, flipping once, until deep golden and crisp.
3. 3 Verify doneness with an instant-read thermometer: pork must reach 63 °C / 145 °F (with a 3-minute rest) and chicken must reach 74 °C / 165 °F. Transfer to a wire rack (not paper towels) and let rest 5 minutes before slicing. Slice each cutlet across the grain into 2 cm (¾ in) strips.
4. 4 While the cutlets rest, make the curry: wipe the same skillet, add 1 tbsp oil, and cook the onion over medium-low heat for 6–8 minutes until soft and lightly browned. Add the garlic and ginger and cook 30 seconds until fragrant.
5. 5 Add the carrot and potato and stir for 1 minute. Pour in the water, bring to a simmer, cover, and cook 8–10 minutes until the vegetables are just tender when pierced with a skewer.
6. 6 Turn off the heat. Break the curry roux into pieces and stir it into the pot until fully dissolved. Return to low heat and simmer 5 minutes, stirring often, until the sauce coats the back of a spoon. Stir in the honey. Taste and adjust with a pinch of salt.
7. 7 Divide the hot rice between four plates or shallow bowls. Slice the rested cutlets and arrange them partially over the rice and partially over the curry. Spoon the curry and vegetables alongside.
8. 8 Garnish with green onion and a small mound of fukujinzuke or beni shōga. Serve immediately while the katsu is still crisp.