Introduction
Whenever you walk into a Japanese restaurant, katsu is always a crowd favorite. Crispy on the outside, tender on the inside, and served with flavorful sides—it’s the kind of comfort food you’ll crave over and over.
In this recipe, we’ll show you how to prepare Pork Katsu in 3 ways:
- Katsu Curry – with thick, rich Japanese curry sauce.
- Katsu with Cabbage Salad & Potato Salad – simple and refreshing.
- Katsudon – simmered in savory-sweet sauce with egg, served over rice.
The secret? A simple brine to keep your pork chops juicy and delicious.
Pork Katsu 3 Ways
Ingredients
- For the Pork Katsu
- 3 –4 pcs pork loin chops
- 1 cup water + 1 pack Maggi Magic Sarap for brine
- 1 cup flour seasoned with salt & pepper
- 2 eggs beaten
- 2 cups Japanese breadcrumbs panko
- Oil for deep frying
- For the Curry
- 1 block Japanese curry roux golden curry
- 2 pcs potatoes cubed
- 2 carrots sliced
- 1 onion chopped
- 3 cups water or stock
- Pickled red ginger beni shoga, for garnish
- For the Cabbage Salad & Potato Salad
- ½ head cabbage shredded
- Store-bought sesame dressing
- 3 boiled potatoes
- ¼ cup sweet corn
- 1 small cucumber grated
- ¼ cup Japanese mayo
- Salt pepper, and spring onions
- For the Katsudon Sauce
- 1 onion sliced
- 1 cup water
- 1 tsp Maggi Magic Sarap or dashi powder
- 3 tbsp Japanese soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 2 eggs beaten
- Steamed rice
Instructions
Step 1: Brine & Bread the Pork
- Dissolve Maggi Magic Sarap in water. Soak pork chops for 1 hour to keep them juicy.
- Pat dry pork, then dredge in flour, dip in egg, and coat with breadcrumbs.
- Heat oil. Fry pork katsu until golden brown and crispy. Let rest before slicing.
Step 2: Katsu Curry
- In a pot, sauté onions, carrots, and potatoes.
- Add water or stock, then simmer until vegetables are tender.
- Stir in Japanese curry roux until sauce thickens.
- Slice pork katsu and serve with curry sauce, rice, and pickled ginger.
Step 3: Katsu with Salad
- Shred cabbage thinly, rinse, and chill.
- Make potato salad: mash boiled potatoes lightly, mix with corn, cucumber, mayo, salt, pepper, and spring onions. Chill.
- Serve pork katsu with cabbage, sesame dressing, and potato salad on the side.
Step 4: Katsudon
- In a pan, simmer onions in water with Maggi, soy sauce, mirin, and sugar.
- Place pork katsu in the sauce.
- Pour beaten egg around the katsu and let it set gently.
- Serve hot over steamed rice, garnished with scallions.
Serving Suggestions
Katsu Curry – cozy and hearty, best for rainy days.
Katsu with Salad – light, refreshing, and balanced.
Katsudon – saucy, savory, and perfect for rice lovers.
Simpol Cooking Notes
- Brining is the secret! It prevents dry pork chops and makes them juicy after frying.
- Rest your katsu. Don’t slice right away—let it sit for a few minutes to keep juices inside.
- Restaurant-level at home. With just a few ingredients, you can recreate your Japanese restaurant favorites anytime.
Which of the 3 katsu dishes is your favorite—Katsu Curry, Salad Katsu, or Katsudon? Try them all and impress your family with a Japanese feast at home!
