Japanese Pork Katsu Curry *Extra Crispy* - Tiffy Cooks (2024)

Extra CRISPY Japanese Pork Katsu Curry is one of my go-to comfort foods that is easy to make at home. Japanese Pork Katsu Curry is one of my first ever viral recipes on TikTok and one of the most popular recipes on my blog. In this blog post, you will find some tips and tricks to make perfect Japanese Pork Katsu Curry every single time at home!

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My Family’s Most Requested Dish

Japanese Pork Katsu Curry was one of the first recipes I’ve ever learned to make at home. I dare you to name a better combination than rich and creamy curry on top of extra-crispy pork chops. In fact, this is a recipe that my sister requests from me EVERY YEAR for her birthday.

Katsu & Curry: Amazing The Next Day

Pork Katsu Curry tastes fantastic the day of, but also makes for amazing leftovers. Whether you have extra curry, or extra katsu, there are plenty of different dishes that you can use either part of this dish for. Serve leftover katsu on top of rice, drizzled with a savory onion egg sauce to make Katsu Don the next day, or as a Tonkatsu Sando for breakfast.

Curry actually tastes better the day after you make it, because the flavors are better able to mix with the ingredients overnight. I always like making a huge pot and making a quick curry udon for lunch or dinner the next day!

Here’s a few great ways to enjoy leftover Tonkatsu and Japanese Curry:

Bringing Spice Into Katsu Curry

Did you know Japanese Curry is Japan’s national dish? They’ve got curry down to a science! Using curry cubes saves so much time, and it comes out great every time.

My curry recipe is inspired by one of my favorite restaurants in Vancouver, BC – Raisu. They always add a generous amount of black pepper to their curry, giving it an extra kick. I find that combined with Pork Katsu, the spiciness cuts through the fattiness of the pork really well.

Keeping Your Pork Katsu (Tonkatsu) Crispy

I am confident that you will LOVE this method because I am extra picky when it comes to fried pork chops. I’ve tested this pork katsu batter recipe so many times in order to perfect the crispiest, but juiciest pork chops.

I am using a batter today because it helps ensure that the panko stays on, but will also protect the meat to ensure it is juicy on the inside while crispy on the outside. The batter to prevent the panko from getting soggy when done frying. With many other methods, the panko doesn’t stay crunchy long, but with this, it is super crunchy even after HOURS of frying.

Pork Katsu Curry Ingredients (Serves 4)

• 4 Pork Chops
• 2 Eggs
• ½ cup of Flour
• ¼ cup of COLD Water
• Salt and Pepper
• 2 cups of Panko

Curry:

• 1 Onion sliced
• 1 Carrot Cubed
• 2 Potato Cubed
• 1 tbsp of Black Pepper
• 1 pack of Curry Mix
• 3 cups of Water

PORK KATSU:

1. Prepare the pork chop by cutting through the fat to prevent it from curling. Using the back of the knife, flatten the meat to help tenderize it. Using your palm, form the pork chop back to its shape—salt and pepper to season on both sides.
2. In a bowl, mix flour, cold water, and two eggs till everything is combined. You want a thick but smooth consistency (refer to video tutorial) and add more flour or water until the batter reaches the consistency.
3. Generously coat the pork chop in the batter and then in panko. Make sure to pat it so every part of the pork chop is coated in panko.
4. In a pan, add in oil; once the oil is hot (test by adding in a piece of panko, it floats within 5 seconds, and it is ready), add in the pork chop. Fry for 3-4 minutes on each side or until crispy and golden brown. Remove and let it rest on a paper towel.

CURRY:

1. In a pot, drizzle in oil and turn the heat up to medium-high.
2. Add in sliced onion and saute together for 4-5 minutes or until soft and translucent.
3. Next, add the vegetable and saute for 1-2 minutes.
4. Add in 3 cups of water and let it simmer for 10 minutes on low heat.
5. Next, add in broken curry cubes and stir till thoroughly mixed.
6. Finally, add 2 tbsp of black pepper and let it simmer for 10-15 minutes on low heat.