🍛 Katsu curry

Name: Katsu curry
Total time: 40 min
Yield: 2
Cuisine: Japan
Ingredients: 2 pork loin cutlets, about 150 g each; 1 egg, beaten; 60 g panko breadcrumbs; 300 g cooked short-grain rice; 400 ml prepared Japanese curry sauce; 1 onion and 1 carrot, diced; Oil for frying, salt, pepper

Origin: Japan

1200kcal

per serving · 400 g

300kcal

per 100 g

40 gProtein10 g / 100 g

52 gFat13 g / 100 g

136 gCarbs34 g / 100 g

Katsu curry pairs a crisp, breaded pork cutlet with a thick, mildly sweet Japanese curry sauce and a mound of steamed short-grain rice. The cutlet is sliced into strips and laid across the rice, with the glossy brown curry poured alongside. The contrast of crunchy crumb, soft rice and rich, gently spiced sauce makes it a favourite of Japanese diners and canteens.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork

Not veganbecause of: pork, egg

Contains porkbecause of: pork

Contains glutenbecause of: breadcrumbs

Not keto34 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Soy

What it is made of

porkbreadcrumbseggricecurry sauce

Recipe

2 servings40 min

Ingredients

2 pork loin cutlets, about 150 g each
1 egg, beaten
60 g panko breadcrumbs
300 g cooked short-grain rice
400 ml prepared Japanese curry sauce
1 onion and 1 carrot, diced
Oil for frying, salt, pepper

Method

Fry the onion and carrot in a little oil, add the curry sauce and simmer for 15 minutes.
Season the pork, dip it in the beaten egg and press it into the breadcrumbs.
Fry the cutlets in oil at about 170 °C for 3–4 minutes per side until golden; drain on paper.
Slice the cutlets, set them on the rice and pour the curry alongside.

How to make it lighter

Bake or air-fry the breaded cutlet instead of deep-frying to cut the absorbed oil.
Serve a smaller scoop of rice and add more carrot and onion to the curry.
Choose a lean loin cutlet and trim the fat before breading.

History

Curry reached Japan in the late 19th century through British naval and trading contacts, and pork cutlets (tonkatsu) developed in Tokyo's Western-style restaurants around the same period. The combination became popular during the 20th century; a restaurant in Tokyo's Ginza district is often said to have served it first. Today katsu curry is a staple of Japanese curry chains, school canteens and home cooking.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →