Katsu Curry

It will always be perfect if you use shop-bought curry roux!!!

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves 2 Prep: 10 min Cook: 20 min

Ingredients

Pork loin fillets (180g-200g) 2
Salt & pepper as required
Oil 1 tbsp
Onion 1/2
Carrot (medium) 1
Potatoes (medium) 2
Hot water 1 litre
Chicken stock cube 1
Japanese curry roux cubes 2
Oil (for frying) as required
Flour as required
Eggs 2
Breadcrumbs (panko) as required
Cooked rice for 2 people

Method

1
Put the oil in a deep frying pan or pan and stir fry the sliced onion and chopped carrot and potatoes.
2
Add the hot water with the chicken stock cube and reduce the sauce to half on medium heat.
3
Once the vegetables have softened, turn the heat down to low. Add and dissolve the curry roux cubes, then turn the heat off.
4
Tenderise the pork and season with the salt & pepper
5
Heat the frying oil to 170℃. Dredge the pork with the flour, dip into the beaten egg and coat with the breadcrumbs.
6
Deep fry the pork for 3 minutes until lightly browned, then remove and cover with foil. Allow to rest for 3 minutes.
7
Turn the frying oil heat up to 180℃. Return the pork and deep fry again for 30 seconds.
8
Serve the cooked rice on a plate and top with the fried pork. Pour over the curry on top and enjoy!

Tips & Note

●This time we used curry roux JAVA brand, which is one of the most popular in Japan.

Katsu Curry

It will always be perfect if you use shop-bought curry roux!!!

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves 2

Prep: 10 min

Cook: 20 min

Ingredients

Pork loin fillets (180g-200g) 2
Salt & pepper as required
Oil 1 tbsp
Onion 1/2
Carrot (medium) 1
Potatoes (medium) 2
Hot water 1 litre
Chicken stock cube 1
Japanese curry roux cubes 2
Oil (for frying) as required
Flour as required
Eggs 2
Breadcrumbs (panko) as required
Cooked rice for 2 people

Katsu Curry

Recipe ID :2720 Posted on 25 AUG 2017

Serves 2

Prep 10min
Cook 20min
views 3,798
printed 5

saved 0

It will always be perfect if you use shop-bought curry roux!!!

Share

Ingredients

Print Ingredients Email Ingredients
2
as required
1 tbsp
1/2
1
2
1 litre
1
2
as required
as required
2
as required
for 2 people

Method

Prep
10min
Cook
20min
1
Put the oil in a deep frying pan or pan and stir fry the sliced onion and chopped carrot and potatoes.
2
Add the hot water with the chicken stock cube and reduce the sauce to half on medium heat.
3
Once the vegetables have softened, turn the heat down to low. Add and dissolve the curry roux cubes, then turn the heat off.
4
Tenderise the pork and season with the salt & pepper
5
Heat the frying oil to 170℃. Dredge the pork with the flour, dip into the beaten egg and coat with the breadcrumbs.
6
Deep fry the pork for 3 minutes until lightly browned, then remove and cover with foil. Allow to rest for 3 minutes.
7
Turn the frying oil heat up to 180℃. Return the pork and deep fry again for 30 seconds.
8
Serve the cooked rice on a plate and top with the fried pork. Pour over the curry on top and enjoy!

Tips & Note

●This time we used curry roux JAVA brand, which is one of the most popular in Japan.

PRO
cookbuzz
I’ve got 140 recipes!

COOKBUZZ
Step into my kitchen!
Boil the daikon for 20 minutes first to soften before adding to the recipe.
Chicken thigh, Salt and pepper, Daikon radish (mooli), Dashi stock soup, Sake, Mirin, Soy sauce, Spring onion
PRO
Easy fried rice using shop bought egg fried rice!
Egg fried rice (Sainsbury 75p), Egg, Spring onions, Frankfurters, Salt & pepper, Soy sauce, Vegetable oil
PRO
We tried making a delicious ramen with seasonings and ingredients available in the UK. This is pretty good work!
Minced pork, Vegetable oil, Ramen noodles (or egg noodle), Vegetables and beansprouts mix, Spring onions, Hard boiled egg, Chinese chilli bean sauce, Miso (red) paste, Soy sauce, Sugar, Chicken stock
PRO
Truly authentic ichiban and niban dashi are the bases for so many Japanese dishes, and so simple to make.
Ichiban (the first) dashi: , Soft water (Volvic, Ashbeck etc..), Dashi kombu seaweed, Katsuo-bushi (bonito flakes), Niban (the second) dashi:, Soft water
PRO
Super easy Japanese recipe using tinned mackerel.
Tinned mackerel (in brine), Spring onion, Ginger slices, Fish stock cube, Hot water, Sugar, Mirin, Miso
PRO
Instant Danish pastry teatime treat using strawberry jam!
Puff pastry sheet, Granulated sugar, Strawberry jam, Fresh strawberries, Melted butter, Water
PRO

Similar Recipe

A surprising hit adding curry flavour to this already brilliant combination.
Chinese leaves bunch, Pork belly or shoulder, Garlic, Chilli, Water, Stock granules, Curry powder, Fish sauce (nam pla), Crushed sesame seeds, Coriander, Olive oil
KitchenCIB
HOME
Even if your children don't like carrots, they'll love this recipe!
Rice, Carrot (small), Onion, Butter, Beef stock cube (OXO), Tuna in sunflower oil (small), Spring onions
Miso soup is just a soup but together with rice makes it a delicious and satisfying soup risotto.
Chicken thighs, Soy sauce, Sake, Salt & pepper, Vegetable oil, Frozen summer vegetables, Hot water, Dashi stock granules, Eggs, Miso, Cooked rice
I tried to make this recipe for a dish I saw in a Saitama restaurant 'Benitei', it was a good challenge. Kids will love this!
【Sauce】, Heinz oxtail soup tin, Onion, Mushrooms, Tonkatsu sauce (or brown sauce), Ketchup, Soy sauce, Water, Salt & pepper, 【Omelette】, Eggs, Salt, Butter, 【Rice】, As you like
Tobuchan
HOME
I put some delicious teriyaki chicken on my rice. Yummy!
Chicken thigh (or breast), Egg, Spring onion, Soy sauce, Mirin, Sake, Sugar, Ginger, Sesame seeds
How to make the kids and Daddy pleased for a weekend lunch.
Minced beef, Shallots or onions, Garlic, Crushed chilli, Gochujang, Miso, Soy sauce, Sugar, Vinegar, Vegetable oil, Cooked rice, Eggs, Milk, Butter, Salt & pepper, Lettuce leaves, Dipping sauce:, Nori sheet, Sesame seeds, Sesame oil
yhiranuma
PRO

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME