Japanese Katsu Curry recipe - ingredients, nutrition and when to eat it
This dish pairs crispy fried pork cutlet with rich Japanese curry and rice. It’s warm and filling, making it great for a busy lunch or a relaxed dinner.
World cuisine · 45 minutes to cook
Nutrition (per 906.5g serving): 1172.7 kcal · protein 52g · carbohydrate 134.9g · fat 43.5g · sodium 1621.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Let the pork cutlet rest for 3 minutes after frying before slicing so less juice escapes.
Tips: Simmer the curry over low heat while stirring to keep it from sticking to the bottom of the pot.
Tips: If the curry is too thick, add water 1–2 tablespoons at a time until it reaches your preferred consistency.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Pork loin — 130 g
- Curry powder — 25 g
- Onion — 0.5 pc
- Potato — 0.5 pc
- Carrot — 0.3 pc
- All-purpose flour — 1.5 Tbsp
- Egg — 1 pc
- Breadcrumbs — 0.5 cup
- Cooking oil — 2 cup
- Water — 250 ml
- Salt — 0.2 tsp
- Ground black pepper — 0.2 tsp