Description
A delicious and comforting dish combining crispy pork cutlets with rich curry sauce, popular in Japan.
Ingredients
- 4 Pork Chops
- 2 Eggs
- ½ cup Flour
- ¼ cup Cold Water
- Salt and Pepper
- 2 cups Panko
- 1 Onion (sliced)
- 1 Carrot (cubed)
- 2 Potatoes (cubed)
- 1 tbsp Black Pepper
- 1 pack Japanese Curry Cubes
- 3 cups Water
Instructions
- Season the pork chops with salt and pepper.
- In one bowl, place the flour. In another bowl, beat the eggs with cold water. In a third bowl, pour the panko breadcrumbs.
- Dip each pork chop first in the flour, then in the egg mixture, and finally in the panko breadcrumbs, coating them evenly.
- In a large pan, heat oil for frying over medium heat. Fry the pork chops until golden brown, about 4-5 minutes on each side. Remove and let drain on paper towels.
- In a separate pot, add sliced onion and cook over medium heat until softened.
- Add cubed carrots and potatoes, cooking for another 5 minutes.
- Pour in 3 cups of water and bring to a boil.
- Once boiling, reduce heat and stir in Japanese curry cubes. Cook until everything is tender and the curry sauce has thickened.
- Cut the pork katsu into strips and serve it over rice, spooning the warm curry sauce over the top. Garnish with chopped green onions or pickled vegetables if desired.
Notes
Make sure the oil is hot enough for frying to get crispy pork katsu. Adjust the curry consistency by adding more or less water. Add chili powder for spice if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying, Simmering
- Cuisine: Japanese