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Pork Katsu Curry

Name: Pork Katsu Curry
Prep time: 44 min
Total time: 44 min
Cuisine: Japanese
Ingredients: pork loin chops — 680 g; salt — 5 g; all-purpose flour — 80 g; eggs — 200 g; bread crumbs italian style — 355 g; vegetable oil — 218 g; yellow onion — 110 g; carrots — 120 g; russet potato — 170 g; garlic — 9 g; ginger — 15 g; unsalted butter — 41 g; curry powder — 30 g; low-salt chicken broth — 710 g; ketchup — 30 g; white rice — 710 g

Pork Katsu Curry reads richness 6.2, umami 6.1 and allium 4.7 on Palate's 0–10 flavor X-ray — a Japanese main, about 44 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.6 / 10
Sweet & Fruity — 4.2 / 10
Sour & Bright — 1.9 / 10
Bitter & Earthy — 2.0 / 10
Rich & Fat — 6.5 / 10
Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Richness 6.2 · Umami 6.1 · Allium 4.7 · Salinity 4.0 · Sweetness 3.9 · Warm Spice 2.5 · Earthy 1.8 · Sourness 1.8 · Floral 1.2 · Herbaceous 1.2 · Bitterness 1.1 · Fruity 1.1 · Nutty 1.1 · Heat 0.8 · Citrus 0.5

What's in it (16)

pork loin chops — 680 g
salt — 5 g
all-purpose flour — 80 g
eggs — 200 g
bread crumbs italian style — 355 g
vegetable oil — 218 g
yellow onion — 110 g
carrots — 120 g
russet potato — 170 g
garlic — 9 g
ginger — 15 g
unsalted butter — 41 g
curry powder — 30 g
low-salt chicken broth — 710 g
ketchup — 30 g
white rice — 710 g

Time & effort: about 44 min · effort: involved

Nutrition (per 100 g, engine-estimated): 182.8 kcal, 9.9 g protein, 4.8 g fat, 27.2 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Season the pork chops with 1 teaspoon salt and the black pepper, then pound each cutlet between sheets of plastic wrap to an even 1/4-inch thickness for a tender, quick-cooking cutlet.
Set up a dredging station with half the flour in one shallow dish, the beaten eggs in a second, and the panko in a third; coat each cutlet in flour, then egg, then panko, pressing gently so the crumbs adhere.
Heat the vegetable oil in a large skillet over medium-high heat to 350°F. Fry the cutlets two at a time until deeply golden and crisp on the first side, 3-4 minutes, then flip and cook until the second side is golden and the pork reaches 145°F internally, 3-4 minutes more; drain on a wire rack.
While the pork rests, melt the butter in a large saucepan over medium heat and cook the onion, carrots, and potato, stirring occasionally, until the onion is soft and translucent, 6-7 minutes.
Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
Sprinkle in the remaining flour and the curry powder, stirring constantly to coat the vegetables and cook out the raw flour taste, 1-2 minutes.
Gradually whisk in the chicken broth, scraping up any browned bits, then stir in the ketchup and bring to a simmer.
Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens to a glossy gravy and the potato and carrots are fork-tender, 15-18 minutes; season the sauce with salt to taste.
Slice the katsu cutlets crosswise into 1-inch strips. Spoon the rice into bowls, ladle the curry sauce alongside, and fan the sliced katsu on top to finish.

Dishes with a similar flavor shape

Beef Katsu Curry — Japanese
Taco Stuffed Peppers — Tex-Mex
Southern Chicken Pot Pie with Cornbread Crust — Southern
Chicken Pot Pie with Flaky Butter Crust — American
Tamales Cubanos — Cuban

Keep reading: what richness, umami, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.