With crispy pork cutlets smothered in a rich and spicy Japanese-style curry sauce, Katsu Curry is the ultimate Japanese comfort food.
FOR CURRY 1 1/2 cups chicken stock 2 tablespoons soy sauce 2 tablespoons Chunou sauce 1 tablespoon honey 1 teaspoon cocoa powder 200 grams onion (~1 medium onion) 120 grams carrot (1 small carrot) 15 grams garlic (~3 large cloves) 15 grams ginger (peeled) 1/4 teaspoon baking soda 2 tablespoon vegetable oil 14 grams Japanese curry powder FOR KATSU 325 grams pork chops Salt (to taste) Pepper (to taste) 2 tablespoons flour 1 egg 1 cup panko Vegetable oil (for frying)
Add the chicken stock, soy sauce, chunou sauce, honey, and cocoa powder to a bowl and stir to combine.
Grate the garlic, ginger, carrots, and onions into a pan.
Cut shallow slits into the pork chops 1/4" apart and then flip and repeat the slits at the same angle to tenderize the pork.
Cover the chops with plastic warp and use a mallet or heavy object to pound them out until they double in size.
Salt and pepper the cutlets on both sides, and then dust them with a thin even coating of flour.
Dip the cutlets in beaten egg to coat evenly and then coat them in panko.
Stir the baking soda into the grated aromatics and boil the mixture until most of the liquid has burned off.
Add the oil and saute the aromatics until they form a golden brown paste.
Add the curry powder and toast with the caramelized aromatics until fragrant (be careful not to burn it).
Add the broth mixture and turn down the heat to simmer while you fry the tonkatsu.
Fry the cutlets in 340 F (170 C) oil until golden brown and crisp (about 5 minutes).
Slice the tonkatsu up and serve over rice with the curry sauce.