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Katsu curry or cutlet curry is a classic Japanese comfort food made with a crispy pork cutlet sauced with rich Japanese curry sauce.

Katsu Curry

With a crispy pork cutlet draped in a blanket of rich Japanese curry atop a bed of rice, Katsu Curry is the ultimate comfort food. This Katsu Curry recipe uses simple kitchen hacks to reduce the prep time to under thirty minutes without skimping on taste.
Course Entree
Cuisine Japanese-Western
Keyword comfort food, curry
Level Intermediate
Main Ingredient Pork
Diet Dairy-Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 large servings
Calories 776kcal


For curry

  • 1 ½ 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)
  • ¼ teaspoon baking soda
  • 2 tablespoon vegetable oil
  • 14 grams Japanese curry powder (~ 2 tablespoons)

For katsu

  • 325 grams pork chops (2 chops, 3/5-inch thick)
  • Salt (to taste)
  • Pepper (to taste)
  • 2 tablespoons flour
  • 1 egg
  • 1 cup panko
  • Vegetable oil (for frying)


  • Stir together the chicken stock, soy sauce, chunou sauce, honey, and cocoa powder in a bowl.
  • Grate the onion, carrot, garlic, and ginger into a pan. You can also use a food processor or blender to do this, but it's important the vegetables are fully pureed.
    Grating carrots and onions into a pan for making Japanese curry sauce.
  • To prepare the katsu, cut slits into each pork chop about 1/3 of the way down, spaced 1/4-inch apart. Flip the cutlets over and then repeat the cuts at the same angle.
    Cutting slits into pork chops for making tonkatsu
  • Place a sheet of plastic wrap or parchment paper over the meat, and use a heavy object such as a mallet, rolling pin, or pot to pound the cutlet out until it's doubled in size.
    Pork chops pounded out with a mallet to tenderize and make thin cutlets.
  • Season both sides of the pork with salt and pepper and then dust with an even coating of flour.
    Pork cutlets dusted with flour for making katsu.
  • Beat the egg until uniform in one tray or shallow bowl, and then add the panko to another.
  • Dip each cutlet in the egg so there are no dry spots, and then place them in the panko, scooping the panko on top and gently patting to help it adhere. Next, flip the cutlets over in the panko a few times, repeating the scooping and patting process until each one is evenly coated.
    Breaded tonkatsu cutlets ready to fry.
  • Preheat a pot with about 1-inch of oil to 340 degrees F (170 C) and line a cooling rack with a few layers of paper towels.
  • To make the curry sauce, put the pan with the grated vegetables on the stove and turn it on to high heat. Stir in the baking soda and continue boiling the mixture until most of the liquid has evaporated (about 5 minutes).
    Burning off water from grated aromatics in a frying pan.
  • Turn down the heat to medium and add 2 tablespoons of vegetable oil. Fry this mixture while constantly stirring until it is caramel brown and forms a thick paste (about 3 more minutes).
    Caramelizing, onions, carrots, ginger and garlic.
  • Add the curry powder and quickly stir it into the vegetable paste to toast it, but be careful not to burn it.
    Toasting curry spices with caramelized aromatics.
  • Stir the chicken stock mixture in and turn down the heat to maintain a gentle simmer.
    Soup mixture added to caramelized aromatics to make Japanese curry.
  • To fry the katsu, add the breaded cutlets to the preheated oil and fry until golden brown. Flip them over periodically to ensure they brown evenly. If your pot doesn't hold both cutlets comfortably, just fry them one at a time. Drain on the prepared rack.
    Deep frying pork cutlets to make Japanese Katsu Curry.
  • Your curry should be nice and thick at this point, so give it a taste and adjust the seasoning as needed. If the curry is too thick or too salty, just add some water to thin it out.
    Thick Japanese curry sauce from scratch.
  • Slice up the katsu and serve it over rice. Pour the curry sauce over half of the katsu and serve immediately.
    Pouring Japanese curry sauce over tonkatsu cutlets and rice.


Calories: 776kcal | Carbohydrates: 70g | Protein: 52g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1947mg | Potassium: 1587mg | Fiber: 8g | Sugar: 23g | Vitamin A: 10239IU | Vitamin C: 17mg | Calcium: 199mg | Iron: 7mg