Katsu curry is practically the Japanese national dish and we can see why. This sweet and spicy finger-licking Katsu curry sauce over crisp panko-crumbed pork schnitzel will definitely hit the spot every time. Served on a bed of perfectly cooked sushi rice and sprinkled with edamame beans and fresh coriander. Need we say more?
Japanese Katsu Pork Curry
Japanese Katsu Pork Curry
with panko crumb, sushi rice & edamame beans
Hands on Time: 30 - 50 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Apple
- Apples
- Chicken
- Chicken Breast Fillet
- Cornflour
- Free-Range Chicken Breast Skinless
- Free-Range Chicken Breasts Skinless
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Ground Ginger + Curry Powder Rajah Medium + Tomato Paste + Low Sodium Soy Sauce
- Onion
- Onions
- Pak Choi
- Panko Breadcrumbs
- Sushi Rice
- Tinned Pineapple Rings
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
- Blender
OFF YOU GO!
Rinse the sushi rice under cold water until it runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 250ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
GET SAUCY
Boil a full kettle. Place a pot over a medium-low heat with a drizzle of oil. When hot, fry the diced Onion and diced Apple for about 10 minutes with a lid on until slightly softened, shifting occasionally.
GOLDEN PORK
While the onion and apple mixture is frying, whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing the Cornflour (seasoned lightly) and the other containing the breadcrumbs. Coat the pork schnitzel in the cornflour first, then in the egg, and lastly in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season.
STAIRWAY TO...
Submerge the shelled edamame beans in boiling water for 2-3 minutes until heated through. Drain on completion. Dilute the Chicken stock with 160ml of boiling water. Once the onion and apple have softened slightly, stir in the grated garlic, ½ of the sliced fresh chilli and the katsu spice blend. Cook for 1-2 minutes until fragrant, shifting occasionally. Stir through the katsu sauce base until fully incorporated. Increase the heat to a medium-high heat and gradually stir in the diluted stock. Simmer for 3-4 minutes until the sauce has thickened. Place the sauce into a blender, pulse until smooth, and season. If the mixture is too thick, add warm water in 10ml increments to get a saucy smooth consistency.
...KATSU CURRY HEAVEN
Plate up some fluffy sushi rice, top with the crispy pork, and smother in the delicious katsu curry sauce. Scatter over the edamame beans and garnish with chopped coriander and the remaining fresh chilli. Yummy!
OFF YOU GO!
Rinse the sushi rice under cold water until it runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 500ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
GET SAUCY
Boil a full kettle. Place a pot over a medium-low heat with a drizzle of oil. When hot, fry the diced Onion and diced Apple for about 10 minutes with a lid on until slightly softened, shifting occasionally.
GOLDEN PORK
While the onion and apple mixture is frying, whisk 1 egg in a shallow dish with 2 tsp of water. Prepare two more shallow dishes: one containing the Cornflour (seasoned lightly) and the other containing the breadcrumbs. Coat one pork schnitzel in the cornflour first, then in the egg, and lastly in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Repeat with the other schnitzels. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain on paper towel, and season.
STAIRWAY TO...
Submerge the shelled edamame beans in boiling water for 2-3 minutes until heated through. Drain on completion. Dilute the Chicken stock with 200ml of boiling water. Once the onion and apple have softened slightly, stir in the grated garlic, ½ of the sliced fresh chilli and the katsu spice blend. Cook for 1-2 minutes until fragrant, shifting occasionally. Stir through the katsu sauce base until fully incorporated. Increase the heat to a medium-high heat and gradually stir in the diluted stock. Simmer for 3-4 minutes until the sauce has thickened. Place the sauce into a blender, pulse until smooth, and season. If the mixture is too thick, add warm water in 10ml increments to get a saucy smooth consistency.
...KATSU CURRY HEAVEN
Plate up some fluffy sushi rice, top with the crispy pork, and smother in the delicious katsu curry sauce. Scatter over the edamame beans and garnish with chopped coriander and the remaining fresh chilli. Yummy!
OFF YOU GO!
Rinse the sushi rice under cold water until it runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 750ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
GET SAUCY
Boil a full kettle. Place a large pot over a medium-low heat with a drizzle of oil. When hot, fry the diced Onion and diced Apple for about 10 minutes with a lid on until slightly softened, shifting occasionally.
GOLDEN PORK
While the onion and apple mixture is frying, whisk 2 eggs in a shallow dish with 2 tbsp of water. Prepare two more shallow dishes: one containing the Cornflour (seasoned lightly) and the other containing the breadcrumbs. Coat one pork schnitzel in the cornflour first, then in the egg, and lastly in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Repeat with the other schnitzels. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain on paper towel, and season.
STAIRWAY TO...
Submerge the shelled edamame beans in boiling water for 2-3 minutes until heated through. Drain on completion. Dilute the Chicken stock with 260ml of boiling water. Once the onion and apple have softened slightly, stir in the grated garlic, ½ of the sliced fresh chilli and the katsu spice blend. Cook for 2-3 minutes until fragrant, shifting occasionally. Stir through the katsu sauce base until fully incorporated. Increase the heat to a medium-high heat and gradually stir in the diluted stock. Simmer for 4-5 minutes until the sauce has thickened. Place the sauce into a blender, pulse until smooth, and season. If the mixture is too thick, add warm water in 10ml increments to get a saucy smooth consistency.
...KATSU CURRY HEAVEN
Plate up some fluffy sushi rice, top with the crispy pork, and smother in the delicious katsu curry sauce. Scatter over the edamame beans and garnish with chopped coriander and the remaining fresh chilli. Yummy!
OFF YOU GO!
Rinse the sushi rice under cold water until it runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 1L of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
GET SAUCY
Boil a full kettle. Place a large pot over a medium-low heat with a drizzle of oil. When hot, fry the diced Onion and diced Apple for about 10 minutes with a lid on until slightly softened, shifting occasionally.
GOLDEN PORK
While the onion and apple mixture is frying, whisk 2 eggs in a shallow dish with 2 tbsp of water. Prepare two more shallow dishes: one containing the Cornflour (seasoned lightly) and the other containing the breadcrumbs. Coat one pork schnitzel in the cornflour first, then in the egg, and lastly in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Repeat with the other schnitzels. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain on paper towel, and season.
STAIRWAY TO...
Submerge the shelled edamame beans in boiling water for 2-3 minutes until heated through. Drain on completion. Dilute the Chicken stock with 320ml of boiling water. Once the onion and apple have softened slightly, stir in the grated garlic, ½ of the sliced fresh chilli and the katsu spice blend. Cook for 2-3 minutes until fragrant, shifting occasionally. Stir through the katsu sauce base until fully incorporated. Increase the heat to a medium-high heat and gradually stir in the diluted stock. Simmer for 4-5 minutes until the sauce has thickened. Place the sauce into a blender, pulse until smooth, and season. If the mixture is too thick, add warm water in 10ml increments to get a saucy smooth consistency.
...KATSU CURRY HEAVEN
Plate up some fluffy sushi rice, top with the crispy pork, and smother in the delicious katsu curry sauce. Scatter over the edamame beans and garnish with chopped coriander and the remaining fresh chilli. Yummy!
Frequently Asked Questions
What is the preparation time for Japanese Katsu Pork Curry?
The preparation time for Japanese Katsu Pork Curry with panko crumb, sushi rice & edamame beans is between 30 and 50 minutes.
What is the total time required to make Japanese Katsu Pork Curry with panko crumb, sushi rice & edamame beans?
The total time required to make Japanese Katsu Pork Curry with panko crumb, sushi rice & edamame beans is between 45 and 60 minutes.
How many servings does Japanese Katsu Pork Curry provide?
4 servings
What are the main ingredients in Japanese Katsu Pork Curry?
Apple, Apples, Chicken, Chicken Breast Fillet, Cornflour, Free-Range Chicken Breast Skinless, Free-Range Chicken Breasts Skinless, Fresh Chilli, Fresh Chillies, Fresh Coriander, Ground Ginger + Curry Powder Rajah Medium + Tomato Paste + Low Sodium Soy Sauce, Onion, Onions, Pak Choi, Panko Breadcrumbs, Sushi Rice, Tinned Pineapple Rings
What is the nutritional information of Japanese Katsu Pork Curry?
Calories: 899, Carbs: 136 grams, Fat: grams, Protein: 57 grams, Sugar: 17.2 grams, Salt: 1135 grams
How do I prepare Japanese Katsu Pork Curry?
OFF YOU GO!: Rinse the sushi rice under cold water until it runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 500ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. GOLDEN PORK: While the onion and apple mixture is frying, whisk 1 egg in a shallow dish with 2 tsp of water. Prepare two more shallow dishes: one containing the cornflour (seasoned lightly) and the other containing the breadcrumbs. Coat one pork schnitzel in the cornflour first, then in the egg, and lastly in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Repeat with the other schnitzels. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain on paper towel, and season. ...KATSU CURRY HEAVEN: Plate up some fluffy sushi rice, top with the crispy pork, and smother in the delicious katsu curry sauce. Scatter over the edamame beans and garnish with chopped coriander and the remaining fresh chilli. Yummy! GET SAUCY: Boil a full kettle. Place a pot over a medium-low heat with a drizzle of oil. When hot, fry the diced onion and diced apple for about 10 minutes with a lid on until slightly softened, shifting occasionally. STAIRWAY TO...: Submerge the shelled edamame beans in boiling water for 2-3 minutes until heated through. Drain on completion. Dilute the chicken stock with 200ml of boiling water. Once the onion and apple have softened slightly, stir in the grated garlic, ½ of the sliced fresh chilli and the katsu spice blend. Cook for 1-2 minutes until fragrant, shifting occasionally. Stir through the katsu sauce base until fully incorporated. Increase the heat to a medium-high heat and gradually stir in the diluted stock. Simmer for 3-4 minutes until the sauce has thickened. Place the sauce into a blender, pulse until smooth, and season. If the mixture is too thick, add warm water in 10ml increments to get a saucy smooth consistency.
What should be prepared from my kitchen to make Japanese Katsu Pork Curry?
Apple, Apples, Chicken, Chicken Breast Fillet, Cornflour, Free-Range Chicken Breast Skinless, Free-Range Chicken Breasts Skinless, Fresh Chilli, Fresh Chillies, Fresh Coriander, Ground Ginger + Curry Powder Rajah Medium + Tomato Paste + Low Sodium Soy Sauce, Onion, Onions, Pak Choi, Panko Breadcrumbs, Sushi Rice, Tinned Pineapple Rings
How many calories does Japanese Katsu Pork Curry have?
899 calories
How much fat content does Japanese Katsu Pork Curry have?
grams
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