Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Nov 6(Mon) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Nov 7(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Nov 8(Wed) 10:00-12:30

    Any in-person class available

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Nov 9(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Nov 13(Mon) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Nov 14(Tue) 10:00-12:30

    Ramen & Gyoza

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Katsu Curry

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In this recipe video, I will introduce how to make Katsu Curry. This is a Japanese curry with Tonkatsu (pork cutlets) is usually served on top of rice. The harmony of the thick Japanese curry roux and the crispy, juicy pork cutlet is exquisite. As you can see, it is a hearty dish, so it may be difficult for some people to eat a plate of it in a single sitting. This time, I use homemade curry roux that I filmed the other day. If you’re interested, by all means, go ahead and make it from scratch.

Ingredients (2 servings):

300g Japanese rice (10.5 oz)  *steamed

Pork cutlet:
2 fillet Pork loin
1 Tbsp Curry powder
Salt & Pepper
1 Egg
Plain flour, as needed
Panko, as needed
Rice oil, as needed

Vegetable curry:

1/2 Onion
1/2 Carrot
1 Potato
1/4 Apple
30g Butter (1 oz)
2 cloves Garlic
1 Tbsp Canola oil
400ml Water (13.6 oz)
2 blocks (80g) Curry roux (2.8 oz)
1 tsp Consomme
1 Tbsp Worcester sauce

Directions :

1. Make shallow cuts on both sides of the pork loin.
2. stretch the meat thinly with a hammer.
3. Rub curry powder, salt and pepper on both sides of the meat.
4. Return the pork to its original size.
5. Coat the pork with flour, egg, and breadcrumbs, in that order.
6. Heat oil in a frying pan over medium heat.
7. Deep fry the meat at 170-180 degrees until golden brown on both sides.
8. Drain off the oil well, remove and cut into bite-size pieces.
9. Cut onion, carrot and potato into small pieces. Peel and grate the apple.
10. heat a small saucepan over medium heat and add butter and onion. Stir occasionally until onions are cooked.
11. Reduce heat to low and add minced garlic and canola oil. Stir gently.
12. Reduce heat to medium and add carrots and potatoes. Cook well until tender.
13. Add grated apple and water and bring to a boil over high heat.
14. After removing the scum, turn off the heat. Then add curry roux and dissolve well.
15. Place over medium heat again, add consommé and Worcestershire sauce. Bring to a boil, stir gently and turn off the heat.
16. Place the rice in a bowl and pour the curry over the rice. Finally, top with pork cutlet.

YUCa’s Tips :

1. Season pork loin before battering and deep frying.
2. Add chili & paprika powder and worcestershire sauce for additional flavor.
3. Hammer the meat to cut fibers allows it cook well without curling.

Memo :
1. Are you looking for baby food making items? Visit our shop!
2. Would you like to cook many more recipes? Download Free recipe app from here! Recipe by YJC
3. For more “Japanese Baby Food Ideas”, please check my story section on my private Instagram.

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