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 3,517
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 136 recipes!

COOKBUZZ
Step into my kitchen!
Let's cook authentic Japanese dish with frozen baby squid and eddoes.
Eddoe potatoes, Frozen baby squid, Sake, Soy sauce, Sugar, Ginger, Dashi stock (kombu or katsuo), Spring onion
PRO
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
PRO
It might look impossible at first glance, but you don't need any professional skill. Your dinner table will look amazing. Awesome!
Cucumber
PRO
Tinned mackerel in teriyaki sauce is actually delicious enough to eat as it is, and it almost tastes the same as Japanese 'kabayaki' once you add some water.
Tinned mackerel in teriyaki sauce, Onion, Beansprouts, Spring onion, Eggs, Water, Vegetable oil, Red chilli slices (optional)
PRO
Simply simmer with chicken stock to get a delicious home-cooked Spanish style dish.
Chicken breast fillets, Salt & pepper, Olive oil, Garlic, Onion, Pancetta, Short grain rice, Paprika , Turmeric, Pepper, Peppers (green, yellow, red), Chicken stock, Lemon wedge
PRO
A traditional Japanese miso soup transforms into an Italian style soup risotto.
Pork loin fillet, Sake, Soy sauce, Salt & pepper, Vegetable oil, Frozen Mediterranean Charcoal Grilled Vegetables, Onion, Potatoes (medium), Chinese leaves, Spring onion, Hot water, Dashi stock granules, Miso, Cooked rice, Mozzarella cheese (grated), Chilli oil
PRO

Similar Recipe

I made an egg white souffle on top of a traditional oyakodon, it looks amazing.
Eggs, Chicken thigh, Onion (small), Carrot, Mushroom, Green beans, Noodle broth (mentsuyu), White wine, Water
KitchenCIB
HOME
A lovely light and airy blend of sweetness and spiciness.
Parsnips, Onion, Chicken thigh, Vegetable oil, Ginger, Soup (1/2 stock cube in hot water), Curry powder, Ketchup, Garam masala, Salt & pepper
Mizue
PRO
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
Teriyaki chicken and rice sounds delicious, so why not in a maki sushi roll?!
Sushi rice, Nori sheet, Chicken breast strips, Cucumber (long strip), Surimi (crab sticks), Sweet omelette roll strip, Cheese slices, Basil leaves, Mayonnaise, Soy sauce, Teriyaki sauce:, ●Soy sauce, ●Sugar, ●Mirin, ●Sake, Salt & pepper
This will definitely taste good because the spam and kimchi are shop-bought!
Spam tin (small), Egg, Sugar, Kimchi, Nori sheet, Cooked rice
Tobuchan
HOME
An authentic curry soba dish using Java curry cubes.
Chicken thigh, Sesame oil, Soy sauce, Salt & pepper, Potato starch (or cornflour), Carrot, Onion, Hot water, Dashi stock granules, Sake, Mirin, Salt, Java curry cube, Potatoes (medium), Mushrooms, Spring onions, Ginger

All New Recipes

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
It looks like a cucumber, but you use it in a similar way to an aubergine. So I made a nibitashi using courgette instead of aubergine.
Courgette (Zucchini), Sesame oil, Vegetable oil, Salt, Soy sauce, Mirin, Sugar, Ground sesame seeds, Vinegar, Spring onion, Sesame seeds
Just add Chinese peppercorn 'Hua Jiao' to get close to the authentic Sichuan taste. It is sold in Chinese food stores, so please try to get it.
Aubergine (eggplant), Minced pork, Leek, Chinese peppercorn (Hua Jiao), Vegetable oil, Chinese chilli bean sauce (Tobanjan), Chinese sweet bean sauce (Tenmenjan), Black pepper, Soy sauce, Sake (white wine), Chicken stock, Spring onions (chopped), Chilli oil
Tobuchan
HOME
You often have odd bits and bobs in the fridge. Use them up to make this delicious dish.
Chicken (breast or thigh), Potatoes, Leek, Onion, Salt and pepper, Vegetable oil, Sake or white wine, Sugar, Soy sauce, Chinese chilli bean sauce (Toban-jan), Water, Spring onions (chopped)
Tobuchan
HOME
It is a dish that you can quickly and easily prepare without a kitchen knife when you are hungry.
Lettuce, Eggs, Sesame oil, Salt and pepper, Chicken stock, Chilli oil