Katsu Curry
A Japanese recipe: Katsu Curry.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Season pork cutlets with salt and pepper, then coat each in wheat flour, dip in beaten egg, and press firmly into panko breadcrumbs.
- 2
Heat frying oil to 170°C and fry the cutlets for 4-5 minutes per side until golden and cooked through; drain on a rack and slice into strips.
- 3
In a saucepan, cook the sliced onion in 1 tbsp of the frying oil over medium heat for 5 minutes, then add carrot and potatoes and stir for 2 minutes.
- 4
Add water, bring to a boil, then simmer for 15-20 minutes until the vegetables are tender.
- 5
Turn off the heat, dissolve the Japanese curry roux blocks into the pot, then simmer gently for 5-10 minutes until thickened.
- 6
Serve rice on plates, ladle curry alongside or over it, and place sliced pork katsu on top.
Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving2425
Calories
25 g
Protein
206 g
Carbs
169 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
The extended guide for this dish isn’t written yet
The full recipe above is free, forever. Our kitchen team is still writing this dish’s extended guide — when it’s published, it appears right here, free like the rest. Every guide covers:
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Chef's notes
pro tips & technique notes for nailing this dish
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Smart swaps
ingredient swaps for diets & substitutes
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Pairings
sides & drinks that go with it
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Storage & reheating
how to keep and reheat the leftovers
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Equipment
the gear you need before you start
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