PIN: LAASHAI Recipe

Experience the ultimate blend of flavor with tender, golden-fried pork cutlets paired with a hearty vegetable curry infused with garlic, ginger, and aromatic spices. This Japanese pork katsu curry delight presents a perfect harmony of textures and taste. An essential choice for enthusiasts of Katsu Curry Recipes and Asian Dishes.

I’m super excited to share my PIN: LAASHAI recipe for Japanese pork katsu curry. This recipe is a perfect blend of crispy and hearty flavors.

I use 400g pork loin cutlets, seasoned simply with salt and pepper, and then lightly dusted with 1/2 cup all-purpose flour before dipping into beaten eggs and a generous helping of panko breadcrumbs. The pork ends up extra crunchy when deep fried in vegetable oil.

For the curry, I start with a medium sliced onion, add in diced carrots and potatoes, and then mix in minced garlic and grated ginger. Once these veggies soften up, I stir in Japanese curry roux with 3 cups of water, making sure the sauce is smooth and rich.

This dish packs a decent nutritional punch with protein from the pork and vitamins from the veggies. I’ve seen loads of great Katsu Curry Recipes and food videos that really inspired me to keep it simple and delicious.

Enjoy with steamed rice!

Why I Like this Recipe

I like this recipe because I love the crunch of the perfectly fried pork, I appreciate the rich and savory flavor of the curry sauce, I enjoy how the mix of crispy and tender textures makes each bite exciting, and it reminds me of a comforting meal that always makes me feel at home.

So here’s how I make my Japanese pork katsu curry. First, I season my pork loin cutlets with salt and pepper. Then I dredge them in flour, dip them in beaten eggs, and coat them generously with panko breadcrumbs. I heat up enough vegetable oil in a deep pan and fry the pork until it’s nicely golden and cooked all the way through.

While that’s happening, I prepare my veggies. I heat a little oil in a large pan and sautée thinly sliced onion until it softens. Next, I toss in chopped carrots and diced potatoes so they get a little tender. After that, I stir in minced garlic and grated ginger for a burst of flavor and cook just until it’s fragrant.

I pour in about 3 cups of water and bring it all to a simmer before adding in the Japanese curry roux blocks. I stir everything until the roux melts into a thick, savory sauce. Finally, I slice the crispy pork katsu and serve it over steamed rice, drenching it with that delicious curry sauce. It’s a mix of crunchy and comforting that I just can’t get enough of!

Ingredients

• Pork loin: Lean protein meat that makes dish filling and tender.
• Panko breadcrumbs: Light crunch adds crisp texture with a golden, airy coating.
• Carrots: Naturally sweet, supply vitamins and fibre while brightening dish color.
• Japanese curry roux: Rich, aromatic base thickens sauce leaving spicy, subtly sweet notes.
• Vegetable oil: Medium for deep frying that crisps pork but isn’t really healthy.
• Onion: Adds savory depth with slight sweetness and boosts overall flavor.
• Garlic and ginger: Dynamic duo provides zesty aroma and spice while aiding digestion.
• Eggs: Creative binder that holds crunchy coating and juicy meat together.
• Potatoes: Hearty carbohydrates add a comforting texture and mild creaminess to the curry.
• Water: Liquid base that helps simmer all ingredients to perfection.

Ingredient Quantities

• 400g pork loin cutlets (approx 4 pieces around 100g each)
• Salt and pepper to season the pork
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 to 1 1/2 cups panko breadcrumbs
• Enough vegetable oil for deep frying (around 2 cups should do it)
• 1 medium onion, thinly sliced
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, diced
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1 package (3 to 4 blocks about 100g total) Japanese curry roux
• 3 cups water
• Steamed rice for serving

How to Make this

1. Season the pork loin cutlets with salt and pepper and then dredge each one in all-purpose flour.

2. Dip each floured cutlet into the beaten eggs.

3. Coat the pork in panko breadcrumbs and then set aside while you heat enough vegetable oil in a deep pan for frying.

4. Deep fry each pork cutlet until they are golden brown and cooked through, then remove and let them drain on paper towels.

5. In a large pan, add a little oil and sautée the sliced onion until it softens.

6. Toss in the chopped carrots and diced potatoes and let cook for a few minutes until they start to soften.

7. Stir in the minced garlic and grated ginger and cook briefly until fragrant.

8. Pour in 3 cups of water and bring the mixture to a simmer.

9. Add the Japanese curry roux pieces into the simmering vegetables and stir until they are completely melted and the sauce thickens.

10. Serve the crispy pork katsu sliced over steamed rice and pour the curry sauce over the top. Enjoy!

Equipment Needed

1. A sturdy cutting board
2. A sharp chef’s knife (for slicing onion, carrots, potatoes, and mincing garlic and ginger)
3. Two shallow dishes (one for the all-purpose flour and one for the panko breadcrumbs)
4. A medium bowl for beaten eggs
5. A deep pan that can hold about 2 cups of vegetable oil for deep frying
6. A slotted spoon or tongs (for safely transferring the pork cutlets out of the oil)
7. Paper towels (for draining excess oil)
8. A large pan or skillet for sautéing the onion and simmering the curry sauce
9. A grater (for the ginger)
10. A measuring cup (to measure 3 cups of water)

FAQ

PIN: LAASHAI Recipe Substitutions and Variations

• Instead of pork loin cutlets you could use chicken breast slices which might be easier to find at your local store
• If you dont have all purpose flour on hand you can try using a gluten free blend or even corn flour; just keep in mind this might slightly change the texture
• You can replace the panko breadcrumbs with regular breadcrumbs or crushed rice crackers for a different crunch
• If you cant find the Japanese curry roux you might make your own by combining curry powder, a bit of flour and some extra spices to taste
• Canola or sunflower oil can be substituted for vegetable oil when deep frying

Pro Tips

1. Try tenderizing the pork a bit before seasoning it so that the flavors really soak in – its an easy trick that makes every bite juicier.
2. When you’re deep frying, make sure the oil is hot enough, about 350°F if you can measure it, so the panko breading gets super crispy and doesnt fall off.
3. Let the crispy pork rest on paper towels for a minute or two after frying so any extra grease gets absorbed, this helps keep your dish light.
4. While cooking the vegetables, keep an eye on them so they dont turn mushy; you want them tender but still holding a bit of crunch, which gives the curry a nice texture contrast.