Pork Katsu Curry

Inspired by the sweetest little Japanese restaurant in Honolulu, ordering the Katsu Curry at Tonkatsu Tamafuji feels like the equivalent of getting sizzling fajitas at your favorite Mexican restaurant - the kind of dish that turns heads the moment it hits the table.

Only here, it’s even more special.

After months of trying to get a reservation, you finally land a seat. And as the server gently pours warm curry over a perfectly crisp pork cutlet, every eye in the room watches.

For a moment, you’re the main character - and you can’t help but feel like one of the luckiest.

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here’s what you’ll need

for the pork katsu:

• boneless pork chops

• 2 eggs

• panko breadcrumbs

• flour

• paprika

• vegetable oil

• salt

• pepper

for the curry:

• 2 cups chicken stock

• 4 curry cubes

• 2 tsp soy sauce 

• 1 tsp Worcestershire sauce 

• 1 tsp honey

• 1 tbsp butter

for the garnish:

• Napa cabbage, sliced very thin

• white rice

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here’s what you’ll need to do

Make rice according to package directions. Set aside.

Heat chicken stock in a small saucepan over medium heat.
Add curry cubes and whisk until fully dissolved. 
Stir in soy sauce, Worcestershire sauce, and honey.
Let simmer for a couple minutes before whisking in butter for a velvety smooth finish.
Set aside and keep warm until it’s time to plate. 

Lightly pound pork chops until they’re about 1/2 inch thick.
Season both sides generously with salt and pepper.

Now it’s time to set up your breading station. 
Add flour to one bowl, along with a generous pinch of paprika, salt and pepper. 
The second bowl will be your eggs, whisked.
The third bowl is your panko breadcrumbs. 

Dredge each pork chop in seasoned flour, then whisked egg, and finally, the panko - making sure to press the breadcrumbs in firmly. Set aside. 

Over medium heat, CAREFULLY heat about a half inch of vegetable oil in a heavy deep-sided pot (like a Dutch Oven) until it reaches about 350 degrees.

CAREFULLY place breaded pork into the HOT oil. 
Fry 3 to 4 minutes per side, or until it reaches an internal temperature of 155 degrees. 
Using tongs, CAREFULLY remove pork from the HOT oil and place on a paper towel-lined plate to cool. 
Season generously with salt. 

Once cool, slice pork katsu into inch-thick pieces. 

Place katsu in a bowl of rice, drizzle generously with curry sauce, and top with a pile of thinly sliced cabbage. 

Enjoy!