Katsu Curry

Name: Katsu Curry
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: asian
Ingredients: 3 tablespoons butter; 1 pound ground pork; Salt and freshly ground black pepper; 3 tablespoons flour; 3 tablespoons curry powder, preferably S&B (see note); 1 onion, peeled and quartered; 3 garlic cloves, peeled; 1 green apple, peeled, cored and quartered; 1 mango, peeled, cored and quartered; 1 2-inch piece ginger, peeled and cut into coins; 1 large carrot, peeled and cut into coins; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1 cup low-sodium chicken broth, plus more as needed; Peanut or canola oil; 3 eggs, beaten; 1 cup panko bread crumbs; 6 thin, center-cut boneless pork chops, lightly pounded; Salt and freshly ground black pepper; Cooked short-grain Japanese rice; Raw cabbage, thinly sliced; Tonkatsu sauce (optional, see note).

Recipe from Hiroko Shimbo

Adapted by Sam Sifton

Total Time: 1 hour 30 minutes
Rating: 4(293)
Comments: Read comments

Katsu curry dates to the Meiji era of the late 19th century, soon after the opening of Japan’s borders. Japanese trade led to a national fascination with foreign flavors and textures — a kind of reverse-twist culinary version of the Japonisme that gripped Europe around the same time. It pairs a fried pork cutlet with a thick, sweet-spicy curry thickened with roux, a drizzle of tonkatsu sauce and generally a thatch of raw, sliced cabbage. It's great. Serve with hot rice and extra curry on the side. —Sam Sifton

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Ingredients

Yield:6 servings

For the Sauce

3tablespoons butter
1pound ground pork
Salt and freshly ground black pepper
3tablespoons flour
3tablespoons curry powder, preferably S&B (see note)
1onion, peeled and quartered
3garlic cloves, peeled
1green apple, peeled, cored and quartered
1mango, peeled, cored and quartered
12-inch piece ginger, peeled and cut into coins
1large carrot, peeled and cut into coins
2tablespoons tomato paste
1tablespoon Worcestershire sauce
1cup low-sodium chicken broth, plus more as needed

For the Pork

Peanut or canola oil
3eggs, beaten
1cup panko bread crumbs
6thin, center-cut boneless pork chops, lightly pounded
Salt and freshly ground black pepper
Cooked short-grain Japanese rice
Raw cabbage, thinly sliced
Tonkatsu sauce (optional, see note).

Ingredient Substitution Guide

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Preparation

Step 1
Make the sauce: Melt the butter in a large saucepan over medium-high heat. Add the ground pork and season generously with salt and pepper. Cook, stirring occasionally, until the meat has browned and the moisture has evaporated. Mix in the flour and curry powder, turn the heat to low and cook for 5 minutes, stirring occasionally, to make a porky roux.
Step 2
Meanwhile, in a food processor, pulse together the onion, garlic, apple, mango, ginger, carrot, tomato paste and Worcestershire sauce until a grainy purée forms. Transfer the purée to the pork and mix until combined. The sauce should be very thick.
Step 3
Stir in the chicken broth and cook, partly covered, over low heat for about an hour, stirring occasionally. If needed, add a bit more stock to loosen the sauce.
Step 4
Prepare the pork: Heat 1 inch of oil in a frying pan and set a candy thermometer in the oil. Place the eggs in a wide shallow bowl and the panko in another. When the oil temperature reaches 320 degrees, season the pork chops all over with salt and pepper. Cover them, one by one, in the egg and then in the panko, and fry in batches in the hot oil until browned, for about 4 minutes per side. Transfer to a paper-towel-lined plate and let drain for 5 minutes. Slice the pork chops against the grain. Serve the curry sauce over cooked Japanese rice. Top with the sliced pork and serve with a small handful of sliced cabbage. If you choose, drizzle the cutlet with a little tonkatsu sauce.

Tip

S&B curry powder and tonkatsu sauces can be purchased at Katagiri, 224 East 59th Street, (212) 755-3566, or ordered through www.asianfoodgrocer.com.

Ratings

4 out of 5

293 user ratings

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Comments

Janine7 years ago

I have been making this since it was first published years ago. It is completely, outstandingly delicious and satisfying. All our kids love it now, and it is well worth ordering S&B curry powder, should you not have an obliging asian market nearby. Great curry flavor, salty, crunchy, saucy, and ever so slightly sweet from the apple and mango. The katsu sauce is a must, in my opinion. Only by combining all the disparate parts does it reach its full potential.

Rogerio Lira4 years ago

I’ve been making this fabulous katsu curry for a few years now. It’s a real pity there’s no photo to go with the recipe, especially since it’s so loved by various readers!

Rogerio Lira7 years ago

Cooked with Cyrus on 28/10 Used 3 wedges oh hot curry but sauce could be more spicy. Fourth wedge and some hot pepper next time

MB1 year ago

This was super easy and absolutely delicious. In a pinch I subbed ketchup for the tomato paste at a 1:1 ratio, and I also accidentally blended the chicken stock in with the other ingredients - neither were a problem. Was only frying two cutlets but still made the full curry recipe and froze 2/3 of it in separate containers. Two more (even easier) dinners for two - yay!

Matt1 year ago

This recipe is a successful clone of the "katsu curry" served at the restaurant, Go Go Curry, mentioned in Mr. Sifton's article. However, Go Go Curry's take on this dish is a "cultural mashup" of Katsu curry (pork cutlet, rice, and curry roux - no cabbage or tonkatsu sauce) and another Japanese dish, Tonkatsu (pork cutlet, cabbage, and eponymous sauce - sans curry, rice optional). It's in the realm of corned beef and sauerkraut on a burger. Tasty, but not the default.

S.C.2 years ago

This was fantastic! The curry has an amazing depth of flavor, and combining all elements together make for a very unique dish. A bit time intensive for a routine meal, but not all that labor intensive.

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