Table From JapanTABLE FROM JAPAN

Pork Katsu Curry with Japanese Curry Roux

A simple pork katsu curry made with a smooth onion-based curry sauce, Japanese curry roux and crisp panko pork loin. This version is designed for Australian kitchens using ingredients from Coles.
Prep: 15 min
Cook: 30 min
Total: 45 min
2 servings

Ingredients

Curry sauce

  • 2 servings warm cooked Japanese rice

    medium-grain or sushi rice works well

    WooliesColes

  • 1 large brown onion

    thinly sliced

    WooliesColes

  • 1/2 tablespoon neutral oil

    WooliesColes

  • 450 ml water

  • 60 g Japanese curry roux

    about 3 blocks, depending on the brand

    WooliesColes

Pork katsu

  • 2 pieces pork loin steaks or chops

    boneless is easiest; trim only if needed

    WooliesColes

  • salt and pepper to taste

    WooliesColes

  • as needed plain flour

    WooliesColes

  • 1 large egg

    lightly beaten

    WooliesColes

  • as needed panko breadcrumbs

    WooliesColes

  • enough for 2 cm depth neutral oil

    for shallow-frying

    WooliesColes

To serve

  • optional shredded cabbage or cucumber

    WooliesColes

Instructions

  1. 1

    Cook the onion for the curry sauce

    Thinly slice the onion. Heat 1/2 tablespoon oil in a saucepan over low to medium-low heat, then cook the onion slowly until very soft and lightly golden. If it starts to catch, lower the heat and cover the pan for a few minutes.

    Tip: This onion base helps the curry feel smooth and sweet without adding chunky vegetables.

  2. 2

    Simmer the curry sauce

    Add 450 ml water and bring to a gentle boil. Cover and simmer for about 10 minutes so the onion softens fully.

  3. 3

    Add the curry roux

    Turn off the heat. Add the curry roux and stir until it dissolves completely. Return the pan to low heat and simmer for about 5 to 10 minutes, stirring often, until smooth and thick enough to pour over rice.

    Tip: Turning off the heat first makes it easier to dissolve the roux smoothly.

  4. 4

    Prepare the pork loin

    Make small cuts through the fat and connective tissue around the edge of the pork so it does not curl as it cooks. If the pork is thick, lightly tap it to even out the thickness. Season both sides with salt and pepper.

  5. 5

    Crumb the pork

    Coat the pork lightly in plain flour, dip it into beaten egg, then press it into panko breadcrumbs so the surface is evenly covered.

  6. 6

    Shallow-fry the katsu

    Heat about 2 cm of neutral oil in a small pan to around 170?C. Fry the pork, turning once or twice, until golden and cooked through. Transfer to a rack and rest briefly before slicing.

    Tip: A rack keeps the underside crisp while the katsu rests.

  7. 7

    Serve

    Add warm rice to serving plates, spoon the smooth curry sauce beside the rice, then place the sliced pork katsu on top or slightly to the side. Serve with shredded cabbage or cucumber if you like.

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Used in this recipe

Pantry items and tools

Japanese curry rouxThe easiest way to make a smooth Japanese curry sauce for katsu curry.Panko breadcrumbsLight, flaky breadcrumbs for the crisp pork katsu coating.Cooling rackUseful for resting fried katsu so the underside stays crisp.Deep frying thermometerOptional, but helpful if you want steadier oil temperature.

Tomoka's Note

For katsu curry, I like the curry sauce smoother than regular Japanese curry. The pork katsu is the main character, so I keep the sauce simple with onion instead of chunky potato and carrot.

Aussie Kitchen Tips

Most ingredients are easy to find at Coles. Japanese curry roux availability depends on the store, so if your local supermarket does not have it, an Asian grocery is the most reliable backup.

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