SilkpieRecipe
Pork Katsu Curry with Black Sesame Rice
Texture
Garnish
On the plate

Rice, Grains & Curries · Japanese

Pork Katsu Curry with Black Sesame Rice

4.9 (527 cooks rated this)

A shatteringly crisp pork cutlet is sliced into strips and laid over a silky, turmeric-gold curry made from scratch. Black sesame seeds speckle the rice, and a tangle of chili threads adds a whisper of heat on top.

25 min Prep
35 min Cook
1 hr Total
2 Servings
Hard Difficulty
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Test kitchen note: Let the fried cutlet rest on a wire rack for three minutes before slicing; the crust stays crisp and the juices settle back into the meat.

Method 6 steps

  1. Melt the butter in a saucepan and cook the grated onion over medium-low heat for 8 minutes until jammy and pale gold.

  2. Stir in 2 tablespoons of the flour and the curry powder and cook for 2 minutes, stirring constantly, to toast the spices.

  3. Whisk in the warm stock a little at a time, then add the soy sauce and honey. Simmer for 10 minutes until smooth and thick enough to coat a spoon; strain if you prefer it very silky.

  4. Season the pork with salt and pepper, dust with the remaining flour, dip in egg and coat thoroughly with panko.

  5. Fry the cutlets in oil heated to 340F for about 5 minutes, turning once, until the crust is deep golden and the center reaches 145F.

  6. Rest the pork on a rack, then slice into strips. Spoon the curry into one half of each bowl, mound sesame-sprinkled rice on the other, lay the katsu across the sauce and finish with chili threads.

That is the whole pie. Enjoy every slice.

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