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Crispy Japanese Katsu Curry Recipe with Rich Tonkatsu Sauce Easy and Best

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A comforting and crispy Japanese katsu curry featuring golden fried pork cutlets served with a rich tonkatsu sauce and flavorful curry. Perfect for cozy dinners and quick weeknight meals.

Ingredients

  • Thinly sliced boneless pork loin or center-cut pork chops, pounded to about ½ inch thickness
  • Salt and pepper, for seasoning
  • All-purpose flour, for dredging
  • Eggs, beaten, room temperature
  • Japanese-style panko breadcrumbs
  • Vegetable oil (canola or sunflower) for frying
  • For the curry sauce:
  • – Onions, finely chopped
  • – Garlic, minced
  • – Ginger, minced
  • – Carrots, diced
  • – Potatoes, peeled and cubed
  • – Japanese curry roux blocks (Golden Curry brand preferred, mild or medium heat)
  • – Chicken or vegetable broth (3 cups)
  • – Soy sauce
  • – Worcestershire sauce
  • – Honey or sugar
  • For the tonkatsu sauce:
  • – Ketchup
  • – Worcestershire sauce
  • – Soy sauce
  • – Mirin or rice vinegar
  • – Brown sugar
  • – Dijon mustard

Instructions

  1. Pat the pork cutlets dry and season both sides lightly with salt and pepper. Pound each cutlet to about ½ inch thickness for even cooking.
  2. Set up a breading station with three shallow dishes: flour, beaten eggs, and panko breadcrumbs.
  3. Dredge each cutlet in flour, shaking off excess, then dip into the beaten eggs, letting extra drip off. Press into panko breadcrumbs to coat thoroughly.
  4. Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high until it reaches 350°F (175°C).
  5. Fry the breaded cutlets for 3–4 minutes per side until golden brown and cooked through. Fry in batches if necessary.
  6. Transfer fried cutlets to a wire rack over a baking sheet or paper towels to drain excess oil. Rest for 5 minutes.
  7. To make the curry sauce, sauté onions in a saucepan over medium heat until translucent and slightly caramelized (8–10 minutes). Add garlic and ginger; cook 1–2 minutes.
  8. Add diced carrots and potatoes, pour in chicken or vegetable broth, and bring to a boil. Reduce heat and simmer for 15 minutes until vegetables are tender.
  9. Break curry roux blocks into chunks and stir into the pot until dissolved and sauce thickens. Add soy sauce, Worcestershire sauce, and honey or sugar. Simmer 5 more minutes.
  10. Prepare the tonkatsu sauce by whisking together ketchup, Worcestershire sauce, soy sauce, mirin or rice vinegar, brown sugar, and Dijon mustard until smooth. Adjust to taste.
  11. Slice the rested katsu into strips. Serve over steamed white rice, ladle curry sauce on the side or over cutlets, and drizzle with tonkatsu sauce.

Notes

Use a thermometer to maintain oil temperature at 350°F for crispy crust without greasiness. Rest cutlets on a wire rack to keep crust crispy longer. Curry sauce and tonkatsu sauce can be prepared ahead and reheated. For gluten-free, use gluten-free panko and tamari instead of soy sauce. Baking the katsu is a healthier alternative but may reduce crispiness.

Nutrition

Keywords: katsu curry, Japanese curry, tonkatsu sauce, crispy pork cutlets, comfort food, easy dinner, weeknight meal

Find it online: https://atomicbite.com/crispy-japanese-katsu-curry-recipe-with-rich-tonkatsu-sauce-easy-and-best/