Crispy, juicy, and smothered in savory Japanese curry — this Pork Katsu Curry is the ultimate comfort food. A beloved dish in many households (and one of my most requested meals ever), this recipe brings restaurant-quality flavor to your own kitchen. Whether it’s your first time making katsu or you’re a seasoned cook, these foolproof tips will help you perfect the crispiness and flavor every time.
Why You’ll Love This Recipe
- Crispy outside, juicy inside – The batter keeps the pork extra crunchy, even hours after frying.
- Rich, flavorful curry – Made with curry cubes, hearty veggies, and black pepper for a punch of warmth.
- Great for leftovers – Use extra curry or katsu for delicious next-day meals like curry udon or tonkatsu sandwiches.
- Quick & Easy – Just 40 minutes from start to finish.
Ingredients (Serves 4)
For the Pork Katsu:
- 4 pork chops
- Salt and pepper, to taste
- 2 eggs
- ½ cup flour
- ¼ cup cold water
- 2 cups panko breadcrumbs
- Neutral oil (for frying)
For the Japanese Curry:
- 1 onion, thinly sliced
- 1 carrot, cubed
- 2 potatoes, cubed
- 1 pack Japanese curry cubes
- 3 cups water
- 1 tbsp black pepper (or more to taste)
Step-by-Step Instructions
🐖 Make the Pork Katsu
- Prep the pork: Lightly score the fat on each pork chop to prevent curling. Flatten with the back of a knife, then reshape with your hands. Season both sides with salt and pepper.
- Prepare the batter: In a bowl, whisk together the flour, cold water, and eggs until smooth and thick. Adjust flour or water as needed to reach the right consistency.
- Coat the pork: Dip each pork chop into the batter, then press firmly into panko breadcrumbs until fully coated.
- Fry: Heat oil in a pan over medium-high heat. Test with a piece of panko — it should float and sizzle in 5 seconds. Fry pork chops for 3–4 minutes per side until golden and crispy. Set on paper towels to drain.
🍛 Make the Curry
- Sauté aromatics: In a pot, heat oil and sauté the onion over medium-high heat until soft and translucent (about 4–5 minutes).
- Add veggies: Stir in the carrots and potatoes, and cook for another 1–2 minutes.
- Simmer: Add 3 cups of water and simmer on low for 10 minutes, or until veggies are tender.
- Add flavor: Stir in curry cubes until dissolved. Add black pepper and simmer for another 10–15 minutes until the sauce thickens.
To Serve
Slice each pork cutlet and serve over steamed rice. Generously spoon the curry sauce over the top. Garnish with extra black pepper or chopped green onion if desired.
Tips for Success
- Use cold water in the batter to ensure it’s light and crisp.
- Pat the panko firmly onto the pork so it doesn’t fall off during frying.
- Let the curry sit overnight if possible — it tastes even better the next day!
- Leftovers? Make Katsu Don, curry croquettes, or curry udon!
Storage & Leftover Ideas
- Fridge: Store leftovers in airtight containers for up to 3 days.
- Reheat: Crisp katsu in a toaster oven or air fryer, and warm curry in a saucepan.
- Next-day meals: Use leftover curry for udon noodles or rice bowls. Leftover katsu makes a great sandwich!
Final Thoughts
Japanese Pork Katsu Curry isn’t just a meal — it’s a nostalgic, feel-good experience. With ultra-crispy pork, a rich curry sauce, and comforting rice, it’s no wonder this dish is one of the most popular recipes from my kitchen. Whether it’s your first time trying Japanese curry or you’re recreating your favorite restaurant dish, this recipe delivers every time.