One of my other famous Japanese creative combination of flavours and textures, Pork Katsu Curry consists of a crispy pork cutlet with thick, flavoursome Japanese curry sauce and rice.
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  1. Peel and cut onion, potato and carrot into small chunks.
  2. Add chopped vegetables to a large pan and boil then simmer for 20 minutes or until vegetables are softened.
  3. Cook rice in the meantime
  4. Remove all the fat from the pork and seasoning with salt and pepper.
  5. Coat pork with plain flour, cover with raw, beaten egg and then dip in breadcrumbs before deep-frying in vegetable oil.
  6. Add 2-3 blocks of curry to vegetables and simmer for a further 10 minutes. Stir until curry sauce is thick and smooth.
  7. Slice fried pork katsu into strips, serve with rice & garnish with pickled radish.
  •  4cubes japanese curry
  • 1 cup panko breadcrumbs
  • 300g cooked japanese rice
  • 2 tbs plain flour
  • 2 pork loins
  • 1 egg
  • 1 large onion
  • 1 large potato
  • 1 carrot
  • handfull of mushrooms
  • 1l vegetable oil for deep-frying
  • fukujinzuke pickled radish

Serves 2 person

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