Name: How to Make Tonkatsu Curry (Japanese Pork Cutlet Curry Recipe)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 slices pork shoulder loin (1cm thick); Salt & black pepper (to taste); 1 egg; All-purpose flour (as needed); Panko bread crumbs (as needed); gluten-free option: namisato gluten-free panko bread crumbs 120g; 100g onion (for curry); 100g carrot (for curry); 10g ginger (for curry); 10g garlic (for curry); 500ml water (for curry); 90g japanese readymade curry roux (for curry); ½ tsp or more soy sauce (for curry); Cooking oil (for frying and stir-frying; for curry); Steamed japanese short-grain rice (for curry)

How to Make Tonkatsu Curry (Japanese Pork Cutlet Curry Recipe)

by Megumi Moriya

Katsu curry is rich, filling, and full of soul-warming flavor. Perfect for a hearty dinner, a lucky meal before a big day, or simply because you’re craving something delicious. Try it today and enjoy a little taste of Japan at home!

4 min read July 09, 2025

How to Make Tonkatsu Curry (Japanese Pork Cutlet Curry Recipe)

Japanese CurryCrispy PorkGood for LeftoversGood for FamilyMedium

Think Japanese people eat healthy 24/7? Not always! Let’s flip that stereotype with the rich, comforting, and absolutely satisfying Japanese dish known as “katsu kare” (katsu curry), a beloved Japanese meal featuring crispy pork cutlet, fluffy rice, and a hearty, slightly sweet curry sauce.

The hero of this dish is tonkatsu, a breaded pork cutlet that’s deep-fried to golden perfection. It’s first coated in flour, dipped in beaten egg, and then rolled in crunchy panko breadcrumbs before frying. The juicy cutlet pairs perfectly with the mellow spice and deep umami of Japanese curry, all served over freshly steamed rice.

In Japan, katsu curry usually means pork cutlet curry, but you can also find variations like chicken katsu, tofu katsu, menchi katsu, and even beef katsu. Each brings a slightly different texture and richness, but all deliver that same crispy, satisfying bite.

There’s also a fun tradition behind it. “Katsu” sounds like “勝つ” (to win) in Japanese, so many people eat katsu curry before exams, competitions, or important events as a lucky charm.

Katsu curry is a staple in home kitchens, school cafeterias, and casual curry restaurants across Japan. It is affordable, filling, and easy to customize, which makes it popular for weeknight dinners and family meals. Many people grow up eating it, so the dish also carries a strong sense of nostalgia. From quick lunches to comfort meals after a long day, katsu curry is loved for being both familiar and deeply satisfying.

Katsu curry may look indulgent, but it’s surprisingly doable at home. Using store-bought curry roux or leftover curry cuts down prep time without sacrificing flavor. If you’re curious about brands, check out our guide to the best Japanese curry roux.

If you love Japanese curry, try these related recipes next:

Follow the step-by-step recipe below and enjoy your own classic katsu kare!

Overview

Prep time: 15 minsCook time: 50 minsTotal time: 1hr 5mins

Total servings: 4

Difficulty: Medium

Main Ingredients

Pork Shoulder Loin

4 slices (1cm thick)

Salt & Black Pepper

to taste

Egg

All-Purpose Flour

as needed

Nisshin Violet Special Flour for Tempura and Confectionery 1kg

Panko Bread Crumbs

as needed

Gluten-Free Breadcrumbs Rice Flour Panko Flakes 100g

Cooking Oil

as needed (for frying and stir-frying)

For the Curry

Onion

100g

Carrot

100g

Ginger

10g

Garlic

10g

Water

500ml

Japanese Readymade Curry Roux

90g

Tsuno Premium Japanese Rice Bran Oil Polyphenol-Rich Cooking Oil 500g

Soy Sauce

½ tsp or more

S&B Foods Premium Golden Japanese Curry Roux Blocks 160g

Steamed Japanese Short-Grain Rice

as needed

Warabeuta Tamari Shoyu Rich 3-Year Barrel Aged Gluten-Free Soy Sauce 200ml

Instructions

1) Gather the Ingredients

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Before you start cooking, prepare all your ingredients in advance for a smoother process. For the curry roux, you can use any Japanese-style curry blocks or flakes based on your preferred level of spiciness.

There are a variety of mild to hot options available at most Asian grocery stores. If you're making a plant-based version, look for a vegan-friendly curry roux that suits your needs.

2) Cut the Ingredients

Cut the onion and carrot into bite-sized chunks so they cook evenly and blend smoothly into the curry later. Finely mince the garlic and ginger to release their aroma and deepen the flavor of the curry base.

Expert’s Tip:

Want crispy cutlets without the gluten? Try Namisato Gluten-Free Panko Bread Crumbs. Made from rice, they soak up less oil and stay crispy, even after reheating.

3) Cook the Curry

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In a pot, heat 2 tsp of oil. Sauté the ginger and garlic until fragrant. Add the onion and carrot, then stir-fry for about 3 minutes. Pour in the water, bring to a boil, cover, and simmer for 10 minutes or until the carrot softens. Let cool slightly.

4) Blend and Simmer

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Blend the curry mixture until smooth (optional). Return it to the heat, add curry roux, stir well, and simmer for 5 minutes. Finish with soy sauce.

5) Prep the Pork

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Make small slits between the fat and meat to prevent curling. Season both sides with salt and pepper.

6) Bread the Cutlet

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Dredge each pork slice in flour, dip in beaten egg, then coat with panko. Gently press the breadcrumbs in to help them stick. If you want instant breading, try this tonkatsu batter kit.

7) Deep Fry the Katsu

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Heat oil to 180°C. Fry cutlets one or two at a time until golden and cooked through. Drain on a mesh rack. Slice for serving. If you’re always frying, I recommend using this deep fryer pot with oil drain rack fo that perfect crisp!

8) Serve & Enjoy!

Serve steamed rice with curry on the side and sliced katsu on top or separate to keep it crispy. Add salad and fruits like muscat grapes for balance. Don’t forget a side of pickles like beni shoga, red pickled ginger, for that authentic touch.

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

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