Katsu Curry

Name: Katsu Curry
Yield: 4 servings
Ingredients: 3 quarts low-sodium beef stock or broth; 2 ounces dried shiitake or porcini mushrooms (about 1 cup); 1 lemongrass stalk; 1 2-inch piece ginger, peeled, sliced; 1 3-inch cinnamon stick; 5 garlic cloves, crushed; 5 cardamom pods; 2 whole cloves; 1 tablespoon fenugreek leaves (optional); 6 tablespoons unsalted butter; ½ cup all-purpose flour; ¼ cup canola oil; 8 ounces button mushrooms, quartered (about 2 cups); Kosher salt, freshly ground pepper; 1 medium onion, chopped; 3 carrots, cut into 1-inch pieces on the bias; 2 celery stalks, thinly sliced; ¼ cup sake; ¼ cup plus 1 tablespoon curry powder (such as S&B); 1 tablespoon garam masala; 1 russet potato, cut into 1-inch pieces on the bias; 1 Fuji apple, peeled, grated on the large holes of a box grater; 1 tablespoon dark brown sugar; 1 tablespoon unseasoned rice wine vinegar; 4 4-ounce boneless center-cut pork chops, excess fat trimmed; 1 cup all-purpose flour; 3 large eggs, room temperature, beaten to blend; 3 cups panko (Japanese breadcrumbs); Kosher salt, freshly ground pepper; 6 tablespoons vegetable oil, divided

By Rick Martinez

April 24, 2017

This image may contain Food Dish Meal Lunch Stew Bowl and Curry

Photo by Alex Lau, styling by Sean Dooley

Curry originated in India, but the curry popular in Japan took hold when English merchants brought curry powder to Kobe and other cities to cook with during their stays. Japanese curry tends to be a bit thick, resembling a stew, and is traditionally seasoned with S&B curry powder and some fruit, for sweetness. A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken instead.

Recipe notes

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