Japanese Curry Rice with Crispy Pork Cutlet

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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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Slice each rested cutlet across the grain into 1-inch-wide strips.
9. 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.
10. 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.

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