Katsu Curry Rice Bowl recipe - ingredients, nutrition and when to eat it
This hearty rice bowl is topped with pork cutlet and Japanese curry. The crisp breading pairs with the smooth, rich curry, making it a great choice for lunch…
This hearty rice bowl is topped with pork cutlet and Japanese curry. The crisp breading pairs with the smooth, rich curry, making it a great choice for lunch or dinner.
Japanese · 30 minutes to cook
Nutrition (per 795g serving): 990.9 kcal · protein 45.3g · carbohydrate 127.3g · fat 30.4g · sodium 1004.6mg
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: If the pork cutlet is thick, gently pound it with the back of a knife to even it out before frying.
Tips: Lower the heat and add the curry powder in batches to keep it from clumping.
Tips: Heat the frying oil until small bubbles form around the tip of a wooden chopstick, then use it.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Pork loin — 120 g
- Curry powder — 20 g
- Breadcrumbs — 25 g
- Flour — 15 g
- Egg — 0.5 pc
- Cooking oil — 20 g
- Onion — 0.5 pc
- Potato — 0.5 pc
- Carrot — 0.3 pc
- Water — 180 ml