Katsu Curry

Golden brown, crispy, and delicious. 🤤

These are just a few things that come to mind when you mention Katsu Curry. These drool inducing crispy fried piece of pork bathing in a silky smooth curry are just what you need to brighten up any mood. 

Once you try this recipe, we are sure you will be hooked, and just like us add yet another dish to your go-to list of comfort food. 

Ingredients

2 Boneless Pork Chops thinly sliced
8 oz Firm Tofu, cubed

Curry
1 Large Onion, diced
8 oz Mushrooms, chopped 
4 Garlic cloves, minced
1 Tbl Ginger, minced
2-3 Tbl AP Flour
2 Tbl Olive Oil( Bacon Fat )
4 Tbl Curry Powder
1 Bay Leaf
2 c Chicken Broth
1 c Mushroom Broth
2 Tbl Savory Seekers Seasoning Salt, click for recipe.
Salt
Black Pepper
2 Green Onions, thinly sliced for garnish
1-2 c Grape Seed/Canola Oil, for frying

Dredge
½ c Potato Starch
1 tsp Salt
½ tsp Black Pepper
½ tsp Garlic Powder
¼ tsp Paprika

Egg Wash
1 Large Egg
1/4c Water

Panko Breading
1 c Panko Bread Crumbs
1 tsp Salt
½ tsp Garlic Powder

Sides
2 c Shredded Cabbage
2 Tbl Hot Mustard
2 Tbl Bull-Dog Tonkatsu Sauce

Katsu Curry Method

1. In a deep pan or soup pot heat 2 tbl of olive oil for 1-2 minutes. When the oil is hot add in the onions and season with salt and black pepper. Cook the onions until they start to turn translucent then add in the garlic, ginger and 1 tbl of curry powder, mix thoroughly and cook 1-2 more minutes.
2. Add the mushrooms to the onion mix, season with salt and pepper and cook 3-5 minutes until mushrooms start to soften.
3. Add 2 tbl of bacon fat or oil then add the 2 tbl of flour and stir until everything is coated with oil and flour, this will act as a roux ( thickener ) for your curry.
4. Next slowly add in the chicken broth, mushroom broth and 2 tbl of curry powder, stirring continuously until all of the flour is dissolved and the curry starts to look smooth.
5. Bring curry to a boil the add the bay leaf and reduce to a simmer, stirring every few minutes.
6. While the curry is simmering, fill a frying pan with 2 cups grape seed oil and turn on medium high heat.
7. Dredge the tofu in flour, shake off excess and dunk into the egg wash then dredge in the seasoned Panko. Work in small batches until all the tofu has been breaded.
8. Next season the pork chops with salt and pepper then use the same three step dredging process you used on the tofu to bread the pork chops ( Katsu ) .
9. Turn your oven on warm ( 180°-200° ) and place a sheet tray inside lined with paper towels and topped with a wire rack.
10. When your oil is nice and hot ( 350°-375° ) its time to fry everything up. 
11. Starting with the Katsu, lay them gently in the oil moving away from your body, cook for 2-3 minutes then flip over and cook 2-3 minutes more. When golden brown on both sides remove from the oil and place on the sheet tray in the oven to keep warm.
12. Next in batches fry up the tofu, 3-4 minutes is all you need. I like to move the pieces around to make sure they are cooking evenly. When golden brown  on all sides remove from the oil and place on the sheet tray next to your Katsu.
13. When everything is fried up and ready to go, pull the pieces of Katsu out and slice them into ½”-1” size pieces.
14. In a large bowl place a scoop of rice on one side and ladle as much curry as you like around the rice then place the cut Katsu on top of the rice and garnish with sliced green onion. We like to keep the tofu on the side and add it as we go, that way they stay nice and crisp.
15. We always have a side of shredded Cabbage, Hot Mustard and Bull-Dog Tonkatsu sauce.

Click the images below to shop our recommended products we used in this recipe.

Katsu Curry

Golden brown, crispy, and delicious. 🤤 These are just a few things that come to mind when you mention Katsu Curry. These drool inducing crispy fried piece of pork bathing in a silky smooth curry are just what you need to brighten up any mood. Once you try this recipe, we are sure you will be hooked, and just like us add yet another dish to your go-to list of comfort food.

• 2 ea Boneless Pork Chops thinly sliced
• 8 oz Firm Tofu (cubed)
• Curry
• 1 ea Large Onion (diced)
• 8 oz Mushrooms (chopped)
• 4 ea Garlic cloves (minced)
• 1 Tbl Ginger (minced)
• 2-3 Tbl AP Flour
• 2 Tbl Olive Oil (Bacon Fat)
• 4 Tbl Curry Powder
• 1 ea Bay Leaf
• 2 c Chicken Broth
• 1 c Mushroom Broth
• Salt
• Black Pepper
• 2 Green Onions (thinly sliced for garnish)
• 1-2 c Grape Seed/Canola Oil (for frying)
• Dredge
• ½ c Potato Starch
• 2 Tbl Savory Seekers Seasoning Salt
• 1 tsp Salt
• ½ tsp Black Pepper
• ½ tsp Garlic Powder
• ¼ tsp Paprika
• ea Egg Wash
• 1 ea Large Egg
• 1/4 c Water
• Panko Breading
• 1 c Panko Bread Crumbs
• 1 tsp Salt
• ½ tsp Garlic Powder
• Sides
• 2 c Shredded Cabbage
• 2 Tbl Hot Mustard
• 2 Tbl Bull-Dog Tonkatsu Sauce

1. In a deep pan or soup pot heat 2 tbl of olive oil for 1-2 minutes. When the oil is hot add in the onions and season with salt and black pepper. Cook the onions until they start to turn translucent then add in the garlic, ginger and 1 tbl of curry powder, mix thoroughly and cook 1-2 more minutes.
2. Add the mushrooms to the onion mix, season with salt and pepper and cook 3-5 minutes until mushrooms start to soften.
3. Add 2 tbl of bacon fat or oil then add the 2 tbl of flour and stir until everything is coated with oil and flour, this will act as a roux ( thickener ) for your curry.
4. Next slowly add in the chicken broth, mushroom broth and 2 tbl of curry powder, stirring continuously until all of the flour is dissolved and the curry starts to look smooth.
5. Bring curry to a boil the add the bay leaf and reduce to a simmer, stirring every few minutes.
6. While the curry is simmering, fill a frying pan with 2 cups grape seed oil and turn on medium high heat.
7. Dredge the tofu in flour, shake off excess and dunk into the egg wash then dredge in the seasoned Panko. Work in small batches until all the tofu has been breaded.
8. Next season the pork chops with salt and pepper then use the same three step dredging process you used on the tofu to bread the pork chops ( Katsu ) .
9. Turn your oven on warm ( 180°-200° ) and place a sheet tray inside lined with paper towels and topped with a wire rack.
10. When your oil is nice and hot ( 350°-375° ) its time to fry everything up.
11. Starting with the Katsu, lay them gently in the oil moving away from your body, cook for 2-3 minutes then flip over and cook 2-3 minutes more. When golden brown on both sides remove from the oil and place on the sheet tray in the oven to keep warm.
12. Next in batches fry up the tofu, 3-4 minutes is all you need. I like to move the pieces around to make sure they are cooking evenly. When golden brown on all sides remove from the oil and place on the sheet tray next to your Katsu.
13. When everything is fried up and ready to go, pull the pieces of Katsu out and slice them into ½”-1” size pieces.
14. In a large bowl place a scoop of rice on one side and ladle as much curry as you like around the rice then place the cut Katsu on top of the rice and garnish with sliced green onion. We like to keep the tofu on the side and add it as we go, that way they stay nice and crisp.
15. We always have a side of shredded cabbage, hot mustard and Bull-Dog Tonkatsu sauce.

Main Course

Japanese

Cabbage, Curry, Japanese, Katsu, Rice, Savory Seekers Seasoning Salt