This Japanese Pork Katsu Curry hits every note I crave on a chilly evening—crispy, rich, and full of flavor. It’s one of those easy curry recipes that feels like a warm hug from the inside. We’re talking tender pork, breaded to crunchy perfection, lounging on a bed of fluffy rice and drenched in a golden, savory curry. What’s not to love? I’ve tried plenty of curry recipes easy enough for a weeknight, but this one has a satisfying crunch and depth of flavor that puts it right up there with your favorite takeout spot. Whether you’re more into chicken curry recipes, vegetarian curry recipes, or hunting for a healthy chicken curry alternative, this pork version is a must-try at home. And hey, if fish curry recipe or lamb curry recipes are your go-to, this dish still deserves a spot in your lineup. This meal checks the boxes: crispy cutlet, comforting sauce, and that perfect balance of sweet and savory. Don’t worry—making it from scratch doesn’t mean spending hours in the kitchen. We keep it real here, and that means practical steps, simple ingredients, and big rewards.

1) Key Takeaways
2) Easy Japanese Pork Katsu Curry Recipe
3) Ingredients for Japanese Pork Katsu Curry
4) How to Make Japanese Pork Katsu Curry
5) Tips for Making Japanese Pork Katsu Curry
6) Making Japanese Pork Katsu Curry Ahead of Time
7) Storing Leftover Japanese Pork Katsu Curry
8) Try these Main Course recipes next!
9) Japanese Pork Katsu Curry
10) Nutrition

1) Key Takeaways

This crispy Japanese pork katsu curry brings deep flavor and hearty comfort to the table fast.
Use pork, chicken, or tofu—whatever you’ve got—and still enjoy the same satisfying crunch.
The curry sauce thickens beautifully and pairs perfectly with freshly cooked rice.
You can prep the components ahead of time, making it a perfect weeknight dinner solution.

2) Easy Japanese Pork Katsu Curry Recipe

I don’t know about you, but when dinner rolls around and I need something both comforting and bold, pork katsu curry always feels like the right move. The crispy pork cutlet with its golden shell meets a warm, rich curry sauce that clings to every grain of rice. You could call it magic, but I just call it dinner.

This is one of those easy curry recipes you’ll come back to whenever you want a bit of crunch without the fuss. You coat the pork, you fry it, you stir together a curry—nothing too fancy, but the payoff is big. Real big. And unlike some curry recipes easy to make but lacking depth, this one holds up on flavor and texture alike.

I’ve made my fair share of chicken curry recipes and vegetarian curry recipes, and while they’ve earned their place at the table, this pork version stands out. Whether you’re into healthy chicken curry options or browsing for your next fish curry recipe or lamb curry recipes—this one needs to join your lineup. It hits the right balance every time.

3) Ingredients for Japanese Pork Katsu Curry

Pork Chops: Thin and tender, pork chops are the star of the show. Pound them down to an even thickness so they cook quickly and crisp up beautifully. They hold their shape under the crunchy coat and soak up the curry like champs.

Salt and Pepper: Keep it simple—just enough to wake up the meat. Season both sides evenly. The pork will love you for it.

Flour: Flour grabs the moisture off the meat and gives the egg something to cling to. It’s the base of the crispy shell, and you’ll notice if it’s missing.

Egg: One beaten egg is enough to glue everything together. Dip, coat, and don’t skip it. It’s what helps the panko stay put during frying.

Panko Breadcrumbs: Panko is lighter, crunchier, and crispier than regular breadcrumbs. It makes all the difference. Once you’ve tried panko, you’ll never go back.

Japanese Rice: Sticky, warm, and comforting. This isn’t the place for basmati or long grain. Go for short grain—it carries the curry and holds up to the cutlet.

Japanese Curry Roux: This pre-made roux block melts into the veggies and makes the whole kitchen smell like a Japanese curry house. It’s mild, sweet, and just rich enough.

Water: You’ll need it to cook down the veggies and dissolve the roux. It helps everything blend without getting heavy.

Onion: Sliced thin and sautéed to soft sweetness. The flavor becomes mellow and rich, adding that base layer we all crave in curry.

Potato: Peeled and cubed, the potato soaks up the curry sauce and adds bulk to the dish. It’s soft, starchy, and makes every bite satisfying.

Carrot: Cut into thick rounds or cubes, carrots bring just enough sweetness and a little bite. They balance out the savory curry perfectly.

Oil for Frying: Use a neutral oil with a high smoke point. Get it hot enough to crisp without smoking. That’s the sweet spot for golden pork.

4) How to Make Japanese Pork Katsu Curry

Step 1: Season both sides of the pork with salt and pepper. Keep it light, but don’t skip it. That’s your foundation for flavor.

Step 2: Dredge the pork in flour, shake off the excess, then dip it into the beaten egg. Coat well on both sides.

Step 3: Press each piece into the panko breadcrumbs. Make sure the surface is fully covered. Press gently to help it stick.

Step 4: Heat oil in a deep pan. Once hot enough, gently lay in the pork. Fry until each side turns golden brown and crispy, about 3–4 minutes per side. Set aside to rest.

Step 5: In a pot, cook the onions, carrots, and potatoes until they begin to soften. This sets up your curry base.

Step 6: Add the water. Bring it to a simmer and let the vegetables get tender. This should take about 10–12 minutes.

Step 7: Break the curry roux into pieces and stir it into the pot. Keep stirring until it thickens and turns smooth.

Step 8: Slice the pork into strips. Scoop warm rice into bowls, top with pork slices, and pour over a generous spoon of curry sauce. That’s dinner.

5) Tips for Making Japanese Pork Katsu Curry

Cut the pork evenly. When you pound the meat to even thickness, you make sure it cooks fast and evenly. It also fries better and stays juicy inside.

Use fresh oil. Old oil dulls the flavor and messes with the crispiness. Pour in just enough to submerge the pork and keep the temperature steady while frying.

Don’t overwork the curry. Once the roux is in, stir until it melts and thickens. Don’t boil it hard—it gets gluey if you do. Let it simmer, and it’ll take care of itself.

6) Making Japanese Pork Katsu Curry Ahead of Time

If you’ve got a busy week ahead, make the curry sauce a day early. Let it cool, then refrigerate it. The flavor deepens overnight, and it reheats like a dream.

Cook the rice fresh if you can, but it’ll still work if you reheat it. As for the pork, you can bread it ahead of time and keep it chilled, ready to fry right before dinner.

When it’s go time, all you’ll need to do is reheat the sauce, cook the pork, and get that rice fluffed up. Fast, simple, and still homemade.

7) Storing Leftover Japanese Pork Katsu Curry

Let everything cool to room temperature before storing. Keep the curry sauce in one container and the pork in another, lined with a paper towel to absorb moisture.

Store the rice separately, ideally in a shallow dish so it cools faster and avoids turning gummy. You can reheat everything in the microwave or on the stove.

Eat the leftovers within three days. Re-crisp the pork in a skillet or toaster oven. Don’t microwave it—you’ll lose that perfect crunch.

8) Try these Main Course recipes next!

9) Japanese Pork Katsu Curry