Japanese Pork Katsu Curry *Extra Crispy*
Extra CRISPY Japanese Pork Katsu Curry is one of my go-to comfort foods that is easy to make at home. Japanese Pork Katsu Curry is one of my first ever viral recipes on TikTok and one of the most popular recipes on my blog. In this blog post, you will find some tips and tricks to make perfect Japanese Pork Katsu Curry every single time at home!
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My Family’s Most Requested Dish
Japanese Pork Katsu Curry was one of the first recipes I’ve ever learned to make at home. I dare you to name a better combination than rich and creamy curry on top of extra-crispy pork chops. In fact, this is a recipe that my sister requests from me EVERY YEAR for her birthday.
Katsu & Curry: Amazing The Next Day
Pork Katsu Curry tastes fantastic the day of, but also makes for amazing leftovers. Whether you have extra curry, or extra katsu, there are plenty of different dishes that you can use either part of this dish for. Serve leftover katsu on top of rice, drizzled with a savory onion egg sauce to make Katsu Don the next day, or as a Tonkatsu Sando for breakfast.
Curry actually tastes better the day after you make it, because the flavors are better able to mix with the ingredients overnight. I always like making a huge pot and making a quick curry udon for lunch or dinner the next day!
Here’s a few great ways to enjoy leftover Tonkatsu and Japanese Curry:
Bringing Spice Into Katsu Curry
Did you know Japanese Curry is Japan’s national dish? They’ve got curry down to a science! Using curry cubes saves so much time, and it comes out great every time.
My curry recipe is inspired by one of my favorite restaurants in Vancouver, BC – Raisu. They always add a generous amount of black pepper to their curry, giving it an extra kick. I find that combined with Pork Katsu, the spiciness cuts through the fattiness of the pork really well.
Keeping Your Pork Katsu (Tonkatsu) Crispy
I am confident that you will LOVE this method because I am extra picky when it comes to fried pork chops. I’ve tested this pork katsu batter recipe so many times in order to perfect the crispiest, but juiciest pork chops.
I am using a batter today because it helps ensure that the panko stays on, but will also protect the meat to ensure it is juicy on the inside while crispy on the outside. The batter to prevent the panko from getting soggy when done frying. With many other methods, the panko doesn’t stay crunchy long, but with this, it is super crunchy even after HOURS of frying.
Pork Katsu Curry Ingredients (Serves 4)
- 4 Pork Chops
- 2 Eggs
- ½ cup of Flour
- ¼ cup of COLD Water
- Salt and Pepper
- 2 cups of Panko
Curry:
- 1 Onion sliced
- 1 Carrot Cubed
- 2 Potato Cubed
- 1 tbsp of Black Pepper
- 1 pack of Curry Mix
- 3 cups of Water
PORK KATSU:
- Prepare the pork chop by cutting through the fat to prevent it from curling. Using the back of the knife, flatten the meat to help tenderize it. Using your palm, form the pork chop back to its shape—salt and pepper to season on both sides.
- In a bowl, mix flour, cold water, and two eggs till everything is combined. You want a thick but smooth consistency (refer to video tutorial) and add more flour or water until the batter reaches the consistency.
- Generously coat the pork chop in the batter and then in panko. Make sure to pat it so every part of the pork chop is coated in panko.
- In a pan, add in oil; once the oil is hot (test by adding in a piece of panko, it floats within 5 seconds, and it is ready), add in the pork chop. Fry for 3-4 minutes on each side or until crispy and golden brown. Remove and let it rest on a paper towel.
CURRY:
- In a pot, drizzle in oil and turn the heat up to medium-high.
- Add in sliced onion and saute together for 4-5 minutes or until soft and translucent.
- Next, add the vegetable and saute for 1-2 minutes.
- Add in 3 cups of water and let it simmer for 10 minutes on low heat.
- Next, add in broken curry cubes and stir till thoroughly mixed.
- Finally, add 2 tbsp of black pepper and let it simmer for 10-15 minutes on low heat.
Japanese Pork Katsu Curry
By Tiffy Cooks
Ingredients
Curry:
- 1 Onion sliced
- 1 Carrot Cubed
- 2 Potato Cubed
- 1 tbsp Black Pepper
- 1 pack Japanese Curry Cubes
- 3 cups Water
Instructions
PORK KATSU:
- Prepare the pork chop by cutting through the fat to prevent it from curling. Using the back of the knife, flatten the meat to help tenderize it. Using your palm, form the pork chop back to its shape—salt and pepper to season on both sides.
- In a bowl, mix flour, cold water, and two eggs till everything is combined. You want a thick but smooth consistency (refer to video tutorial) and add more flour or water until the batter reaches the consistency.
- Generously coat the pork chop in the batter and then in panko. Make sure to pat it so every part of the pork chop is coated in panko.
- In a pan, add in oil; once the oil is hot (test by adding in a piece of panko, it floats within 5 seconds, and it is ready), add in the pork chop. Fry for 3-4 minutes on each side or until crispy and golden brown. Remove and let it rest on a paper towel.
CURRY:
- In a pot, drizzle in oil and turn the heat up to medium-high.
- Add in sliced onion and saute together for 4-5 minutes or until soft and translucent.
- Next, add the vegetable and saute for 1-2 minutes.
- Add in 3 cups of water and let it simmer for 10 minutes on low heat.
- Next, add in broken curry cubes and stir till thoroughly mixed.
- Finally, add 2 tbsp of black pepper and let it simmer for 10-15 minutes on low heat.
Tiffy always has the best recipes! Thank you for taking care of my cravings without having to look for a restaurant!
I believe this internet site has got some rattling superb information for everyone : D.
Hi! I love your recipe. It’s very easy to make and helpful for someone like me, who doesn’t cook much and always likes cooking with limited and easy to procure ingredients. Thank you very much ✨
P.s. This is my first time viewing your blog, so I’m still scrolling around here hehe
Hi Monique, thank you so much! I’m glad that my blog helps someone who doesn’t cook as much! Please leave more comments on what you love, or what I can improve on, because I want to make sure I’m giving you information that helps you cook better without thinking too hard 🙂
My family loved the Japanese Pork Katsu Curry; pork came nice and crispy the curry was awesome. Easy to prepare recipe – is a keeper. Note: I boiled the potatoes and carrots to soften a bit to speed up the process. Thank you for this amazing and easy to follow recipe.
Tastes great and was easy enough to make for my family.
I was confused by the pepper amounts: did you mean “tsp” (teaspoon) and not “tbsp” (tablespoon)? When I printed the recipe it called for “2 tbsp,” which is an awful lot of pepper (2 tsp is a lot as well).
Made this recipe tonight and it was a hit with everyone! I can tell I will be making more of your dishes. Thank you!
very nice recipe
This has become a huge hit with my family, and somehow became a meal reserved for special occasions despite the fact I make it for myself almost once a week.
I only came back to this page because my brother was asking for the recipe so he can make it for his first serious girlfriend.
Hi Cass! So glad your family loves it, hope your brother and his girlfriend will enjoy it as well!
Tiffy
Hi Tiffy! I haven’t made this recipe yet, but I can’t wait to try it! I’ve got the curry mix you use in this recipe but I’m a little confused. Your recipe calls for 1 pack of the curry mix but I have 2 packs and in each pack are 4 cubes. So do I use the 4 cubes or just 1 cube? Thanks in advance!
It was super crispy and i loved it!
This is my favorite way to cook pork now
Amazing, I love your tips!!!
Wow this Pork Katsu Curry was super crispy!
Hello! I have a silly question. When it calls for 1 pack of the curry cubes/seasoning, is that the whole packet, or one serving of the packet? We plan to make this soon but aren’t quite sure on the amount of curry cubes/powder to use
Hi Wren, this is for multiple servings, so it should be the whole packet! It’s about 6-7 oz (depending on brand).
Tiffy
This is now in my weekly rotation!
It did get better overnight!
I don’t go to restaurants for this dish anymore I make it all the time, thank you Tiffy
I could only find curry paste. Can I use that instead of cubes?
Hi Monna, yes, you can use Curry Paste! Keep in mind that curry paste tends to be a bit spicier or more intense than typical Japanese curry cubes. But, if you enjoy that flavor, it’s still a great ingredient to use! Just start small, and add more if you need.
Tiffy
This is a dish my family demands me to make at least 1 month. Absolutely delicious!