Crispy Pork Katsu Curry Bowl with Pickled Radish Tips, FAQ & printable recipe

Tips for success

For an extra-crispy crust, let the breaded pork rest for 5-10 minutes before frying. This helps the coating adhere better.

Use fresh panko for the best crunch; stale panko can be revived by toasting in a dry pan. When slicing the katsu, use a sharp knife and cut in one smooth motion to avoid crushing the crust.

Leftover curry sauce can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of water if too thick.

The fried cutlets are best enjoyed fresh, but if you have leftovers, reheat them in a toaster oven or air fryer to restore crispness.

Variations

• Chicken Katsu Curry: Substitute chicken breast or thigh cutlets for pork. Pound to even thickness and cook until the internal temperature reaches 165°F (74°C). The cooking time may be slightly shorter for chicken.
• Vegetable Katsu: For a meatless version, use thick slices of eggplant, zucchini, or sweet potato. Bread and fry as directed, cooking until golden and tender. Serve with the same curry sauce and rice.
• Spicy Curry: Add a teaspoon of chili powder or a chopped fresh chili to the curry sauce while sautéing the onions. Use a hot curry roux or add a dash of cayenne pepper for extra heat.
• Curry Udon: Instead of rice, serve the curry sauce and sliced katsu over cooked udon noodles. The thick sauce clings beautifully to the noodles, creating a hearty and satisfying bowl.

Storage and make-ahead

Fridge

Store leftover curry sauce in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over medium heat, adding a splash of water if needed.

Freezer

Curry sauce freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Reheat

For leftover katsu, reheat in a 400°F (200°C) oven for 5-7 minutes to restore crispness. Avoid microwaving as it makes the crust soggy.

Store leftover curry sauce and rice separately in airtight containers in the refrigerator for up to 3 days. The fried pork cutlets are best eaten immediately, but can be refrigerated for up to 1 day and reheated in a 400°F (200°C) oven for 5-7 minutes.

The curry sauce can be made up to 2 days ahead and refrigerated. Reheat gently before serving.

The pork cutlets can be breaded in advance and refrigerated for up to 4 hours before frying. Cooked rice can be made a day ahead and reheated in the microwave or steamer.

Serving ideas

Serve the katsu curry bowl hot, with the curry sauce ladled generously over one side of the rice and the sliced katsu arranged on the other.

Add a pile of pickled fukujinzuke on the side for a bright, tangy contrast. The pickles cut through the richness of the curry and add a refreshing crunch.

For a complete meal, serve with a simple side of steamed vegetables or a light salad. A bowl of miso soup would also pair beautifully. Enjoy this dish as a hearty dinner that feels both indulgent and comforting.

Frequently asked questions

Recipe card

Crispy Pork Katsu Curry Bowl with Pickled Radish

Prep 20 minCook 25 minRest 3 minTotal 48 minServes 2

Ingredients

• 2 thick pork loin chops (about 200 g each)
• salt to taste
• black pepper to taste
• 100 g all-purpose flour
• 2 large eggs, beaten
• 100 g Japanese panko breadcrumbs
• 1 block Japanese curry roux
• 1 onion, sliced
• 1 carrot, diced
• 1 potato, diced
• 500 ml water
• 2 bowls steamed Japanese short-grain rice
• pickled fukujinzuke, for serving

Instructions

1. Place each pork chop between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Season both sides with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chop in flour, shaking off excess, then dip in egg, letting any excess drip off, then press firmly into the panko, coating evenly.
2. Heat a large pot over medium heat and add a splash of oil. Sauté the sliced onion until translucent, about 3 minutes. Add the diced carrot and potato and cook for another 2 minutes. Pour in the water and bring to a boil. Reduce heat to low and simmer until the vegetables are tender, about 10 minutes. Add the curry roux block and stir until completely melted and the sauce is thick and glossy.
3. Pour oil into a deep skillet or pot to a depth of about 2 inches. Heat to 350°F (175°C) over medium-high heat. Carefully slide the breaded pork chops into the hot oil, one at a time if needed. Fry for about 5 minutes, turning once, until golden brown and crispy. The internal temperature of the pork should reach 145°F (63°C). Remove and drain upright on a wire rack. Let rest for at least 3 minutes before slicing.
4. After resting, place the fried pork cutlets on a cutting board. Using a sharp knife, slice each cutlet into 1-inch wide strips, cutting through the crispy crust cleanly. The interior should be juicy and slightly pink is fine as long as it reached 145°F (63°C).
5. Divide the steamed rice between two bowls. Ladle the hot curry sauce over one side of the rice. Arrange the sliced katsu on top of the rice, leaning against the curry. Add a generous pile of pickled fukujinzuke on the side. Serve immediately.

Contains: gluten, eggs, soy, milk, sulfites

Estimated nutrition per serving

Calories

780

Protein

42 g

Carbohydrates

85 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.