Japanese Curry Katsu Bowls
Published Date: 5/22/2026
Ingredients
- 4 boneless pork loin chops (about 1/2 inch thick)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 cup vegetable oil (for frying)
- 1 large yellow onion, sliced
- 2 medium carrots, peeled and chopped into chunks
- 1 large potato, peeled and chopped into chunks
- 1 tablespoon vegetable oil (for curry)
- 4 cups water
- 1 box (3.5 oz) Japanese curry roux cubes
- 4 cups cooked Japanese short-grain rice
Instructions
- Tenderize the pork loin chops by pounding them slightly, then season both sides with salt and black pepper.
- Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for panko breadcrumbs. Coat each pork chop in flour, dip in the egg, and press firmly into the panko to coat completely.
- In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté until softened. Add the carrots and potatoes, cooking for another few minutes.
- Pour the water into the pot and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes and carrots are tender.
- Turn off the heat and break the curry roux cubes into the pot. Stir gently until completely dissolved. Turn the heat back to low and simmer until the curry thickens.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the breaded pork chops until golden brown and cooked through, turning once. Transfer to a paper towel-lined plate and slice into strips.
- Divide the cooked short-grain rice among four bowls. Place a sliced pork cutlet over the rice, and generously ladle the hot vegetable curry over half of the pork and rice.