Name: Japanese Curry Rice with Crispy Pork Cutlet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups Japanese short-grain rice, rinsed until water runs clear; 2 1/2 cups water; 1/2 tsp kosher salt; 4 boneless pork loin chops (about 5 oz each); 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/2 cup all-purpose flour; 2 large eggs, beaten with 1 tbsp water; 1 1/2 cups panko breadcrumbs; 3/4 cup canola or vegetable oil, for frying; 2 tbsp neutral oil; 1 large yellow onion, halved and thinly sliced; 2 medium carrots, peeled and cut into 1-inch chunks; 1 large Yukon Gold potato, peeled and cut into 1-inch chunks; 2 garlic cloves, minced; 1 tbsp grated fresh ginger; 1 small Fuji apple, peeled and grated; 4 cups low-sodium chicken stock; 3 tbsp soy sauce; 2 tbsp honey; 1 tbsp tomato paste; 1 tsp Worcestershire sauce; 1 box (3.5 oz) Japanese curry roux (such as S&B Golden Curry); 2 cups finely shredded green cabbage; 1/4 cup fukujinzuke (Japanese pickled radish), optional; 2 scallions, thinly sliced, optional

A beloved Japanese comfort dish that pairs a shatteringly crisp panko-breaded pork cutlet with a rich, mildly spiced curry sauce ladled over warm short-grain rice. The curry is sweet-savory, with tender potatoes and carrots, and the whole plate comes together in under an hour.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

720 kcalCalories
28 gFat
6 gSaturated Fat
82 gCarbs
5 gFiber
12 gSugar
36 gProtein
980 mgSodium
750 mgPotassium
90 mgCalcium
4 mgIron
18 mgVitamin C
280 mcgVitamin A

Ingredients

For the Rice

2 cups Japanese short-grain rice, rinsed until water runs clear
2 1/2 cups water
1/2 tsp kosher salt

For the Pork Cutlets

4 boneless pork loin chops (about 5 oz each)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs, beaten with 1 tbsp water
1 1/2 cups panko breadcrumbs
3/4 cup canola or vegetable oil, for frying

For the Curry Sauce

2 tbsp neutral oil
1 large yellow onion, halved and thinly sliced
2 medium carrots, peeled and cut into 1-inch chunks
1 large Yukon Gold potato, peeled and cut into 1-inch chunks
2 garlic cloves, minced
1 tbsp grated fresh ginger
1 small Fuji apple, peeled and grated
4 cups low-sodium chicken stock
3 tbsp soy sauce
2 tbsp honey
1 tbsp tomato paste
1 tsp Worcestershire sauce
1 box (3.5 oz) Japanese curry roux (such as S&B Golden Curry)

For Serving

2 cups finely shredded green cabbage
1/4 cup fukujinzuke (Japanese pickled radish), optional
2 scallions, thinly sliced, optional

Directions

Cook the rice: combine the rinsed rice, water, and salt in a rice cooker or heavy pot. Cook until tender, about 18 minutes, then keep covered and let rest 10 minutes.
Prepare the cutlets: place each pork chop between two sheets of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Season both sides with salt and pepper.
Set up a breading station with three shallow bowls: flour, beaten eggs, and panko. Dredge each cutlet in flour, dip in egg to coat completely, then press firmly into the panko on both sides until fully covered.
Heat 3/4 cup oil in a large skillet over medium-high heat to 350°F. Fry cutlets one at a time, 3 to 4 minutes per side, until deep golden brown and an instant-read thermometer reads 145°F in the center. Drain on a wire rack and let rest 5 minutes.
Make the curry: heat 2 tbsp oil in a saucepan over medium heat. Sauté the onion for 5 minutes until softened and translucent, then stir in the garlic, ginger, and grated apple and cook 1 minute until fragrant.
Add the carrots, potato, chicken stock, soy sauce, honey, tomato paste, and Worcestershire. Bring to a boil, reduce heat to medium-low, and simmer uncovered for 15 minutes until the vegetables are fork-tender.
Break the curry roux into small pieces and stir into the simmering liquid until fully melted. Continue to simmer 8 to 10 minutes, stirring often, until the sauce is thick enough to coat the back of a spoon. Taste and adjust with salt.
Slice each rested cutlet across the grain into 1-inch-wide strips.
Mound a generous scoop of rice on each of four plates. Ladle the curry beside the rice and lay the sliced cutlet over the rice.
Pile a small mound of shredded cabbage next to the rice, top with a spoonful of fukujinzuke, and finish with scallions. Serve immediately.

Cook’s Notes

Pound the cutlets to an even thickness so they cook at the same rate and stay juicy.
For extra-crispy breading that won't absorb oil, press the panko firmly into the meat and let the breaded cutlets rest 5 minutes before frying.
Use a Japanese curry roux block for authentic flavor; mild, medium, and hot varieties let you control the heat.
The curry thickens as it sits, so stir in a splash of water when reheating leftovers.
For chicken katsu, substitute 4 boneless skinless chicken thighs pounded to 1/2-inch thickness.