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Katsu Curry

Chefs Matt Schumaker & Derrick McArthur

Whitecaps Chefs present Katsu Curry
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This recipe is special to Derrick and I because we met each other while working together are Ando Sushi.  It was during Covid so there was a lot of uncertainty about what was going to happen. We spent a lot of long nights working over a wok or rolling sushi. We both love Japanese food and decided that katsu curry is the best comfort food. It’s just one of those meals that it doesn’t matter what is going on in the world, you just feel better while eating it.

A healthy tip is to try grilled chicken in the dish instead of the fried pork!  Just sauté your chicken until 165 degrees before you start and then follow the recipe as is – It’s a much healthier way to eat it and just as delicious. Another good substitute is to remove the potatoes and add mushrooms instead. Less starch and more veggies. 

The Hawaiian Islands are a beautiful culinary melting pot of American, Japanese, and indigenous Polynesian cultures. As an American chef of Japanese descent, I created this dish because it is a direct reflection of my own heritage. It is a true fusion of flavors, marrying the comforting, sweet notes of Asian cuisine with the bold, tropical elements of the Pacific Islands. 

Katsu Curry

  • Prep Time: 10 mins
  • Cook Time: 20-30 minutes
  • Serving Size: 2-4 Servings

Ingredients

  • 1 Medium sized potato 
  • 1 large carrot 
  • 1 small onion 
  • 1 TBS olive oil 
  • 2.5 cups water – curry sauce 
  • 4 cups water – jasmine rice 
  • 1 3.2 oz mild golden curry mix (found at Meijer) 
  • ½ tsp Ground ginger 
  • ½ tsp Curry powder 
  • ½ tsp Soy sauce 
  • ½ tsp Maggie’s sauce 
  • 1 bundle Green onions 
  • 1 pound pork loin  
  • 2 cups jasmine rice 
  • 3 eggs 
  • 2 cups flour 
  • 3 cups panko 
  • ½ cup high smoke point oil – grape seed works well 
  • Salt & pepper 

Curry Sauce

Instructions

  1. Small dice potato, carrot and onion. (You want approximately 1 cup each when finished). 
  2. In a large skillet (non stick preferably) add in all vegetables with olive oil and sauté until soft.
  3. Once soft, add in water and bring to a simmer.
  4. Add in entire package of golden curry mix and stir in until fully mixed.
  5. Add in all seasonings, soy sauce and maggies. Stir in.
  6. Add salt and pepper to taste.

Pork Katsu

Instructions

  1. Slice up pork loin into approximately 3 oz portions – Already cut pork chops from the store work well also. 
  2. With a mallet, pound down the pork until about ¼ of an inch thick – One pound should yield about 5 portions of pork. 
  3. Once that is done, set aside and build a breading station. In three small bowls place panko, whipped eggs and flour.  Optional* you can blend your panko in a blender for a finer consistency.
  4. Season the flour with salt and pepper – about a TSP. Add pork to flour first. Make sure its covering all sides.  Then whipped eggs, then panko. Set aside.
  5. In a large skillet add in grape seed oil and heat for approximately for 4 minutes.  Once oil is hot add in pork cutlets one or two at a time.
  6. Fry until golden brown and internal temperature is 145 degrees

Rice

Instructions

In either a small pot or rice cooker add in jasmine rice after washing and water and cook until done.

Plating

Instructions

Once everything is done its time for plating! Make a small mound of rice on a plate and cover with desired amount of curry sauce. Place one pork cutlet per person and garnish with green onions. Enjoy!

A healthy tip is to try grilled chicken in the dish instead of the fried pork.

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