Katsu kare is Tonkatsu, a Japanese breaded and fried pork cutlet with curry sauce. Katsu kari is a popular meal in japan. It is typically served on Japanese short grained rice. I have ordered it at several Japanese restaurants both here and in Japan when I was there on vacation. Sometimes it comes with just the curry sauce and sometimes it comes with the full curry including the meat, carrots and potatoes. I prefer to have just the curry sauce so that I can enjoy the pork cutlet more.
Whenever I make Japanese curry I like to make it with some extra sauce. I skim off the extra sauce and freeze it to use later for katsu kare and other dishes. This meal combines the best of both worlds. Since the tonkatsu was just cooked it is still nice and crispy on the outside and juicy on the inside and it is covered in an amazing spicy slightly sweet curry sauce.
- 6 ounces (170 g) of pork loin
- 6 ounces (170 g) of ground beef
- 1 cup (227 g or 1/2 pint) of panko
- 1/2 cup (113 g or 1/4 pint) of flour
- 2 cups (473 mL) of sake (Japanese rice wine)
- 1/2 block curry sauce mix
- 2 cups (473 mL) of chicken stock
- 2 large potatoes
- 1 medium sized carrot
- 1 medium egg (beaten)
- medium yellow onion
- 1 tablespoon of ginger
- 2 tablespoons of garlic
- 1 cup of rice
- 2 tablespoons of pickled red radish
- 1 pinch of salt and pepper
- vegetable oil (for frying pan)
- Cut vegetables. Take the potatoes, carrot, and onion and cut them into equal and small pieces. Set the pieces aside and then cut the ginger and garlic into fine, diced pieces.
- Cook the ground beef. Add the vegetable oil to the skillet and heat the ginger and garlic pieces in it. Place the ground beef into the skillet and sprinkle the pepper and salt on top of the beef. Cook the beef all the way through, making sure all the red turns to brown. If you do not want the beef juice in this recipe, please discard the oil (drain it from the ground beef) into a can or a disposable container before moving onto the next step.
- Add vegetables. Dump in the onion, carrot, and potato mixture into the skillet. Cook and stir everything together for five minutes.
- Pour in the chicken stock. Carefully pour it in and mix everything together
- Pour the mixture into the sauce pan. Put the pan over medium heat and continue to cook and stir it for 20 minutes. You’ll see that the stock has thickened by now. Add the curry cubes to the pan and they should melt into the stew once placed in. Put the heat to a lower setting and leave it to simmer for 10 minutes. Turn off the heat and set the sauce pan on the side.
- Prepare the pork. Cut away any excess fat from the pork. With the side of your knife, flatten down the edges of the loin. Put the pork into a bowl and pour the sake over it. Marinate it for a few minutes and then dry both sides of the pork with paper towels. Season the pork with a little salt and pepper.
- Bread the pork. Breading meat is always fun since there’s different elements that go into it. Coat the pork loin with flour, dip (don’t drown) it into the bowl of the beaten egg, and then lay each side of the loin onto a tray of panko flakes. Move the loin into another skillet with vegetable oil at 350 degrees F. Make sure the oil fizzles as the loin drops in. Fry each side until they’re both golden brown.
- Prepare dishes. Scoop up a cup of rice and cut a good slice of cutlet to put on the side of the rice. Take a spoon and dish out a spoonful of the curry to pour onto the cutlet and rice. Enjoy with a garnish of radishes.
Recipe adapted from and Photo courtesy of: takomatsu.com