Japanese Pork Katsu Curry combines crispy air-fried pork cutlets (traditionally known as “tonkatsu”) with a rich and comforting curry sauce with softened potatoes and carrots, all spooned over fluffy rice to enjoy in the curry gravy.
Ditch the takeout and make this for your next Japanese-inspired dinner, and feel like you're eating at a fabulous Tokyo restaurant!
The rich and flavorful curry and air-fried pork in this recipe make it a truly comforting meal! With this recipe, you can cook the rice and in just a short amount of time. It pairs beautifully with fluffy Instant Pot white rice, but you could easily adapt it to serve it over couscous or quinoa, if you prefer.
WHY THIS YOU'LL LOVE THIS JAPANESE PORK KATSU CURRY
- This Japanese pork katsu curry will give any takeout curry a run for its money! With the perfect balance of juicy and crispy pork cutlets, rich curry sauce, and fluffy rice, what's not to love?!
- Crispy, juicy tonkatsu – Air-fried or pan-fried to perfection.
- 30-minute curry sauce – Packed with tender carrots and potatoes.
- Customizable veggies – Use whatever you have on hand.
- Meal-prep friendly – Leftovers taste even better! Make it batches and serve in your favorite bento boxes.
- Weeknight-fast – curry cubes keep the simmer to a minimum.
- Air-fryer win – less oil, same golden crunch.
Using the air fryer to crisp the breaded pork cutlets brings the modern world of cooking side-by-side with an old classic curry, believed to have originated in the late 1800s or early 1900s!
While the air fryer does a fantastic job of speeding up the cooking time, eliminating the mess of pan oil, and providing the best crispy texture, there's no reason why you can't make this dish in a skillet instead.
INGREDIENT NOTES
For the Pork Cutlets
- Pork loins – Select 2 boneless pork loins that are of equal size (about 4-5 oz. each) so that they cook at the same rate and will fit in the air fryer basket together.
- Soy sauce – Use light soy sauce.
- Seasonings – A combination of salt, black pepper, onion powder, and garlic powder.
- Flour – I've used all-purpose flour, but you can use potato starch instead, if you prefer.
- Egg – One medium egg is ideal, beaten for dredging purposes.
- Breadcrumbs – Use your favorite brand of breadcrumbs. I like Panko breadcrumbs, but will often also use homemade breadcrumbs.
For the Katsu Curry
- Potatoes – Try to dice your potatoes into uniform sizes so that they all cook at the same rate.
- Carrots – Dice the carrots evenly for even cooking, just like the potatoes.
- Seasoning – Salt and black pepper.
- Curry cubes – Use 2 oz Japanese curry cubes, or Japanese curry roux mix.
- Water
- Tonkatsu – This refers to the two pork cutlets, prepared as above.
- Rice – You'll need to make 2 servings of cooked rice to go with this dish.
My Pro Tips for Perfect Katsu Curry
- Prevent the coating from falling off: Extra moisture on the cutlets can make it difficult for the breadcrumbs to stick to the meat, and in some instances, you could experience the breadcrumb coating falling off! To prevent this from happening, it's important to ensure that the marinade on the cutlets drips off properly. You could also gently wipe away any excess moisture on the surface of the pork with your hand. Make sure when it comes to breading the pork cutlets that the breadcrumbs are firmly pressed onto the pork for better adhesion.
- For a crunchier texture: If you want crunchier tonkatsu (breaded pork cutlets), pan-fry them in a skillet with a thin layer of heated oil, and cook for 3-4 minutes each side until golden.
- Cut of meat: The classic pork katsu curry uses pork loin, but I highly recommend using pork belly if you want extra juiciness in your meat. Trust me, it's really good!
- Use any excess marinade: If you have extra marinade, don't toss it! Add a splash of water to rinse the leftover marinade into the pan with the curry cubes for extra flavor.
- Vegetable alternatives: Don't feel limited by the use of potatoes and carrots. Feel free to incorporate other types of veggies into your curry, such as shallots (for a natural sweetness), pumpkin, broccoli, and eggplant. All of these options are commonly used in Japanese cuisine.
MAKE AHEAD INSTRUCTIONS
Refrigeration Instructions
- The curry sauce is great to make ahead a few days and store in an airtight container in the fridge, giving you one less element of this dish to make on the day of serving.
- Rice is another aspect to this dish which could be prepared the day before and then heated to serve with the freshly made pork cutlets.
- I recommend cooking the cutlets just before serving for the best flavor and crispy outer coating.
STORAGE INSTRUCTIONS
- Refrigeration: Store leftover curry and pork cutlets separately in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat the pork cutlets in the air fryer to regain some of the lost crispy exterior as well as to heat the meat through, but be careful that you don't overcook them and dry them out. You can reheat the cutlets in the oven, but they won't be as crispy. The curry sauce can be reheated over a medium-low heat in a saucepan or in the microwave with a splash of water added to loose the curry, if needed.
- Freezer: You can freeze the cutlets and the curry sauce separately in the freezer for up to 1 month. Thaw overnight in the fridge and reheat as directed above.
Japanese Pork Katsu Curry
Japanese Pork Katsu Curry combines crispy air-fried pork cutlets with a rich and comforting curry sauce with softened potatoes and carrots. The dish is served with freshly cooked rice to soak up all that delicious sauce!
Ingredients
For the Pork Cutlets
- 2 boneless pork loins 4-5 oz each
- 1 teaspoon light soy sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ cup all-purpose flour or potato starch
- 1 medium size egg beaten
- 1 cup breadcrumb
For the Katsu Curry
- 1 cup diced potatoes
- 1 cup diced carrots
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 oz Japanese curry cubes Japanese curry roux mix
- 1 ½ cup water
- 2 Tonkatsu prepared as above
- 2 servings of cooked rice.
Instructions
- Preheat an air fryer to 360F (180℃).
- Marinate tenderized pork loins with light soy sauce, salt, black pepper, onion powder and garlic powder for 20 minutes.1 teaspoon light soy sauce, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder
- Prepare three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs for coating.½ cup all-purpose flour, 1 medium size egg, 1 cup breadcrumb
- Coat each pork loin with a thin layer of all-purpose starch, then dip it into the egg wash, and finally press it into panko breadcrumbs and coat evenly.2 boneless pork loins
- Place coated pork in the air fryer basket and spray or brush a thin layer of cooking oil on top
- Air fry for 20 minutes, flipping halfway through to ensure even crispiness. The internal temperature should reach 145°F. Once done, set aside.
- While the pork cutlets are cooking, prepare the curry sauce.
- Heat cooking oil over medium heat in a pan.
- Add diced potatoes and carrots and saute for 3 minutes or until the surface of potatoes is slightly browned1 cup diced potatoes, 1 cup diced carrots
- Add salt, black pepper, curry cubes and water to the pan. Cover with lid and bring to a simmer.½ teaspoon salt, ½ teaspoon black pepper, 2 oz Japanese curry cubes, 1 ½ cup water
- Allow the curry to cook for 5 minutes until potatoes and carrots are softened, stirring halfway through to ensure the curry cubes are fully dissolved.
- Serve the curry sauce and pork cutlets over a bed of steaming rice. Sprinkle green onions and enjoy!2 servings of cooked rice.
Notes
-
Ingredient Quality Matters
“For best results, use Japanese-brand curry roux (S&B or Vermont are chef favorites). Their proprietary spice blends create authentic flavor you can't replicate with generic curry powder.” -
Science of Crispy Tonkatsu
*”Key Tip: Let breaded cutlets rest 5 minutes before frying. This hydrates the panko slightly, preventing oil absorption while creating an extra-crunchy crust.”* -
Test Kitchen Findings
*”After testing 12 batches: Simmering curry exactly 18 minutes (stirring every 5) yields ideal thickness. Less = watery, more = sticky.”* -
Cultural Authenticity Note
“In Japan, curry thickness varies by region – Osaka prefers saucy while Tokyo likes it thicker. Adjust water by ¼ cup to match your preference!” -
Food Safety Reminder
*”Pork must reach 145°F (63°C) internally. Use a digital thermometer – visual cues alone can be deceptive with breaded cuts.”* -
Pro Upgrade Option
*”For restaurant-quality shine: Stir in 1 tsp grated apple or honey when dissolving roux. This balances acidity and enhances umami (a trick from Kyoto chefs).”* -
Allergy/Special Diet Note
“Gluten-Free: Use potato starch instead of flour and check curry roux labels (some contain wheat). For vegan version, substitute fried tofu cutlets.”
Serving: 1g | Calories: 333kcal | Carbohydrates: 64g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1736mg | Potassium: 166mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 116mg | Iron: 4mg
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FREQUENTLY ASKED QUESTIONS
WHAT IS KATSU CURRY?
Katsu curry is a Japanese dish consisting of breaded and fried pork cutlet (although some recipes use chicken or shrimp) and a rich and savory Japanese curry sauce that's served over rice.
WHERE CAN I BUY JAPANESE CURRY CUBES?
You should be able to buy Japanese curry cubes in the spice and seasoning section of your local grocery market. Alternatively, it will definitely be available at specialty Asian food stores.
WHAT TYPE OF RICE PAIRS WELL WITH KATSU CURRY?
You could purchase a Japanese short-grain rice, such as Koshihikari or Calrose for a truly authentic dish. Alternatively, sushi rice or Jasmine rice are great options for this curry!
CAN I USE CHICKEN INSTEAD?
Yes! Chicken katsu works great—cook to 165°F internal temp.
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