Katsu Curry

This is a meal that will change your life! I promise.

Well, it certainly changed mine! And my view of Japanese food (and it will definitely change yours). Japanese food is all sushi and fish and veggies and white rice, right? I feel like Japan gets a really bad rap, food-wise, in America. Most people's Japanese food experience stops at sushi (or doesn't even start, thanks to ingredients like salmon roe and raw tuna), or the poorly-done versions of ramen and yakisoba you can find in the instant food section of the grocery store. It's really sad. Granted, they do have hibachi grills here and there, but pickings are fairly slim.

Japanese food is really fantastic, and also pretty varied. They have a lot of dishes that are heavily influenced by other countries (yes, even Italy!), and have a variety of restaurants that rivals the US. 

And I'll get off my soapbox. :) This dish that I'm about to share with you is called katsu curry, and it is my favorite Japanese dish. I love it so much that on my last night in Japan during my study abroad, we went out of our way to find katsu curry for dinner.

Katsu is Japanese for "fried cutlet". It's usually pork or chicken, breaded in panko (the Japanese version of breadcrumbs, which are really crispy), and fried so it's nice and golden. They're often simply served over rice, but add some curry and they become magical! 

Because curry warms up so well, you can use leftover curry with this! You can also use chicken or pork, depending on what you want/what you have in your fridge. 

Katsu Curry

Serves 3

Ingredients

• 3 pork cutlets or medium-sized chicken breasts
• Salt and pepper, to taste
• 1/2 c. flour
• 2 c. panko breadcrumbs
• 2 eggs
• 2 T. soy sauce
• Canola oil
• 2 c. cooked rice
• 2 c. prepared curry

Before you start: Use a fork to poke small holes in your meat, to tenderize it.

Recipe

Pour enough canola oil to create a 1/4" layer in the bottom of your pan. Heat up the oil to medium heat.
Lay out 3 bowls to create breading stations. In the first bowl, add flour and generous amounts of salt and pepper. Whisk with a fork.
In the second, add eggs and soy sauce and beat until well-combined. In the third, pour in panko breadcrumbs.
Take a pork cutlet and dredge it in the flour, making sure to completely coat it. Transfer it to the egg mixture and coat it fully. Put the cutlet in the third bowl to coat with panko breadcrumbs. If you want to make a double-coating, dip the breaded cutlet again in egg and then again in panko. Repeat with other cutlets.
Place cutlets in oil, and cook for 5-7 minutes per side until golden brown. Cutlet is done when it produces clear juices after being cut into.
Remove cutlet from pan and place it on paper towels to drain the oil from it. Let sit for 5 minutes.
Put rice on one side of a shallow bowl, slice the cutlet and place it on top of the rice, then pour the curry over the other side. Serve immediately.

Thanks for reading and happy cooking!