The Katsu Pork Japanese Curry Bowl features crispy, golden pork cutlets complemented by the rich warmth of Japanese curry. It’s served over fluffy jasmine rice and topped with pickled ginger and fresh green onions, making it an ideal comfort food for any occasion.
At the core of this dish is the curry, a distinctive Japanese interpretation of traditional Indian curry brought in by British influence. Japanese curry is celebrated for its mild, slightly sweet flavor and thick, stew-like texture. This recipe enhances the curry with grated pear, which boosts its natural sweetness and introduces a delicate fruity note that harmonizes with the savory richness. A sturdy base made up of carrots, potatoes, and onions is complemented by garlic and ginger, which infuse a warm depth of flavor. Finally, a dash of soy sauce and Worcestershire sauce at the end adds complexity, weaving all the ingredients together harmoniously.
The crispy Don Katsu pork cutlets are the co-stars of the dish. They are first pounded thin to ensure even cooking and a tender bite before being seasoned, coated in flour, dipped in beaten egg, and breaded with panko breadcrumbs. Into hot oil they go where they emerge fried to golden perfection. The result is a crunchy, juicy, and flavorful cutlet that pairs beautifully with the luscious curry sauce. The key to perfect katsu is ensuring the oil is at the right temperature—around 350°F (175°C)—to achieve a crisp crust without absorbing too much oil.
The dish is served atop jasmine rice, a fragrant and slightly sticky variety that perfectly absorbs the rich curry sauce. Pickled ginger cuts through the richness of the curry and pork, offering a tangy contrast. Chopped green onions introduce a splash of color and a hint of freshness to complete the look dish.
What sets this recipe apart is the inclusion of grated pear in the curry. While traditional Japanese curries often use grated apple to add sweetness, the use of pear offers a softer, more delicate sweetness that complements the dish’s other ingredients without overpowering them. This small tweak elevates the curry and gives it a subtle twist that makes it feel special and unique.
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Chef’s Tip: If you don’t have Japanese curry roux on hand, you can easily make your own by creating a butter-and-flour roux and mixing in curry powder, garam masala, and a pinch of cayenne. This homemade roux adds a customizable touch to the dish, allowing you to adjust the spice levels to your preference.
The Katsu Pork Japanese Curry Bowl is more than just a simple meal—it’s a culinary journey. The crispiness of the katsu, the creaminess of the curry, the fluffiness of the rice, and the tanginess of the pickled ginger create a medley of textures and flavors that satisfy on every level. Whether you’re recreating a beloved dish from a Japanese restaurant or exploring Japanese cuisine for the first time, this recipe will surely become a favorite in your kitchen. This dish captures the heart and soul of Japanese comfort food, perfect for cozy nights, family dinners, or impressing guests.
Katsu Pork Japanese Curry Bowl
4
servings30
minutes30
minutes1
hourThe Katsu Pork Japanese Curry Bowl combines crispy, golden pork cutlets with a rich, velvety curry sauce infused with grated pear for a touch of sweetness. Served over fluffy jasmine rice and garnished with pickled ginger and green onions, this dish is the perfect balance of textures and flavors.
Ingredients
- For the Don Katsu Pork
4 pork cutlets
1 cup panko breadcrumbs
2 eggs, beaten
1/2 cup flour
1 teaspoon garlic powder
to taste, salt and ground black pepper
for frying, vegetable oil
- For the Curry
2 medium potatoes, peeled and chopped
1 large carrot, peeled and chopped
1 small onion, diced
1 small pear, peeled and grated
3 cloves of garlic, minced
1 tablespoon ginger, freshly grated
2 tablespoons vegetable oil
1 packaged (200g) Japanese curry roux
4 cups water
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
- For Serving
4 cups jasmine rice
2 whole green onions, chopped
pickled ginger
Directions
- Prepare the Don Katsu Pork:
Place the pork cutlets between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to about 1/4-inch thickness for even cooking. Season the pork on both sides with salt, ground black pepper, and garlic powder. Dredge each cutlet in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere. - Fry the Don Katsu Pork:
Heat about 1 inch of vegetable oil in a skillet over medium-high heat (350°F/175°C). Fry the breaded pork cutlets for 3-4 minutes per side until golden brown and cooked through (internal temperature of 145°F). Transfer to a paper towel-lined plate to drain excess oil. Slice the cutlets into strips before serving. - Make the Curry:
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the garlic, grated ginger, and grated pear. Cook for 1-2 minutes until fragrant. Add the potatoes and carrots, then pour in the water. Bring to a boil. Reduce the heat to a simmer, cover, and cook for 12-15 minutes until the vegetables are tender. Break the Japanese curry roux into pieces and stir it into the pot. Add the soy sauce and Worcestershire sauce. Stir until the curry thickens and becomes smooth. Simmer for another 5 minutes. - Assemble the Bowls:
Divide the jasmine rice evenly into bowls. Ladle the hot curry over the rice. Place the sliced Don Katsu pork cutlets on top of the curry. Garnish with pickled ginger and chopped green onions.
Notes
- Making Homemade Japanese Curry Roux: If you don’t have store-bought Japanese curry roux on hand, you can easily make your own! Combine 2 tablespoons of butter with 2 tablespoons of all-purpose flour in a small saucepan over medium heat, whisking continuously until the mixture turns golden brown and smells nutty, about 5 minutes. Stir in 1 tablespoon of curry powder, 1/2 teaspoon of garam masala, and a pinch of ground cayenne for heat. Cook for another minute, then remove from heat. Add this roux to your simmering curry base, stirring until it thickens beautifully.