Name: How to Make Tonkatsu Curry (Japanese Pork Cutlet Curry Recipe)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 slices pork shoulder loin (1cm thick); Salt & black pepper (to taste); 1 egg; All-purpose flour (as needed); Panko bread crumbs (as needed); gluten-free option: namisato gluten-free panko bread crumbs 120g; 100g onion (for curry); 100g carrot (for curry); 10g ginger (for curry); 10g garlic (for curry); 500ml water (for curry); 90g japanese readymade curry roux (for curry); ½ tsp or more soy sauce (for curry); Cooking oil (for frying and stir-frying; for curry); Steamed japanese short-grain rice (for curry)

How to Make Tonkatsu Curry (Japanese Pork Cutlet Curry Recipe)

Japanese Curry Crispy Pork Good for Leftovers Good for Family Medium

Think Japanese people eat healthy 24/7? Not always! Let’s flip that stereotype with the rich, comforting, and absolutely satisfying Japanese dish known as “katsu kare” (katsu curry) a beloved Japanese meal featuring crispy pork cutlet, fluffy rice, and a hearty, slightly sweet curry sauce.

The hero of this dish is tonkatsu, a breaded pork cutlet that’s deep-fried to golden perfection. It’s first coated in flour, dipped in beaten egg, and then rolled in crunchy panko breadcrumbs before frying. What makes this dish so special is how the juicy cutlet complements the mellow spice and umami of Japanese curry, all served over a bed of freshly steamed rice.

In Japan, katsu curry typically means pork cutlet curry, but you can also find variations like chicken katsu, tofu katsu, menchi katsu (minced meat), and even beef k atsu. Each breaded and fried the same way. Whichever you try, katsu curry is my ultimate comfort food: savory, crispy, and deeply satisfying!

There’s even a fun tradition behind it. “katsu” sounds like “勝つ” (katsu), which means “to win” in Japanese. So some people eat it before big events or exams as a lucky charm for success!

Want to give this winner of a dish a go? Katsu curry might look like a labor of love, but with some smart tips and shortcuts, like using store-bought roux or leftover curry, you can easily recreate it at home. (If you want to know which is the best curry roux in Japan, check out our guide!).

Follow the step-by-step recipe below and enjoy your own homemade katsu kare!

Overview

Prep time: 15 mins

Cook time: 50 mins

Total time: 1hr 5mins

Total servings: 4

Difficulty: Medium

Ingredients

4 slices pork shoulder loin (1cm thick)
Salt & black pepper (to taste)
1 egg
All-purpose flour (as needed)
Panko bread crumbs (as needed); gluten-free option: namisato gluten-free panko bread crumbs 120g
100g onion (for curry)
100g carrot (for curry)
10g ginger (for curry)
10g garlic (for curry)
500ml water (for curry)
90g japanese readymade curry roux (for curry)
½ tsp or more soy sauce (for curry)
Cooking oil (for frying and stir-frying; for curry)
Steamed japanese short-grain rice (for curry)

Expert’s Tip:

Want crispy cutlets without the gluten? Try Namisato Gluten-Free Panko Bread Crumbs. Made from rice, they soak up less oil and stay crispy, even after reheating.

Instructions

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1) Gather the Ingredients

Before you start cooking, prepare all your ingredients in advance for a smoother process. For the curry roux, you can use any Japanese-style curry blocks or flakes based on your preferred level of spiciness. There are a variety of mild to hot options available at most Asian grocery stores. If you're making a plant-based version, look for a vegan-friendly curry roux that suits your needs.

2) Cut the Ingredients

Cut the onion and carrot into bite-sized chunks so they cook evenly and blend smoothly into the curry later. Finely mince the garlic and ginger to release their aroma and deepen the flavor of the curry base.

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3) Cook the Curry

In a pot, heat 2 tsp of oil. Sauté the ginger and garlic until fragrant. Add the onion and carrot, then stir-fry for about 3 minutes. Pour in the water, bring to a boil, cover, and simmer for 10 minutes or until the carrot softens. Let cool slightly.

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4) Blend and Simmer

Blend the curry mixture until smooth (optional). Return it to the heat, add curry roux, stir well, and simmer for 5 minutes. Finish with soy sauce

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5) Prep the Pork

Make small slits between the fat and meat to prevent curling. Season both sides with salt and pepper.

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6) Bread the Cutlet

Dredge each pork slice in flour, dip in beaten egg, then coat with panko. Gently press the breadcrumbs in to help them stick. If you want instant breading, try this tonkatsu batter kit.

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7) Deep Fry the Katsu

Heat oil to 180°C. Fry cutlets one or two at a time until golden and cooked through. Drain on a mesh rack. Slice for serving. If you’re always frying, I recommend using this deep fryer pot with oil drain rack fo that perfect crisp!

8) Serve & Enjoy!

Serve steamed rice with curry on the side and sliced katsu on top or separate to keep it crispy. Add salad and fruits like muscat grapes for balance. Don’t forget a side of pickles like beni shoga, red pickled ginger, for that authentic touch.

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya

How to Make Tonkatsu Curry (Japanese Pork Cutlet Curry Recipe)

Overview

Ingredients

Expert’s Tip: