Pork Katsu Curry

Ingredients (4 servings)

Onion (coarsely minced) 200 g
Mushroom (thinly sliced) 8
Vegetable oil 1 Tbsp
S&B Golden Curry Mix 92g 1 pack
Water 720 ml
【Pork Katsu (cutlet)】 Pork loin 130 g × 4 slices
Salt Pinch
Pepper Pinch
Flour 100 g
Egg 2
Breadcrumbs (Panko) 200 g
Vegetable oil As needed for frying
Rice (cooked) As needed


  1. Coarsely mince the onion. Thinly slice the mushrooms.
  2. Heat the vegetable oil in a pan and stir-fry the onion until clear. Add the mushrooms and stir-fry for 2 min.
  3. Add the water and bring to a boil. Simmer over medium heat for approx. 5 min.
  4. Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until sauce mixes are completely melted.
  5. Turn on the heat again, and simmer over low heat until the curry sauce thickens, stirring constantly.
    【Pork Katsu (cutlet)】
    1. Season the pork loin with salt and pepper, and coat with flour, beaten egg, and breadcrumbs.
    2. Heat the vegetable oil to 170℃ (340℉), and fry the cutlet prepared in ① for 6-8 min until thoroughly cooked.
    3. Drain the oil and cut into easy-to-eat pieces.
  6. Place the rice and pork cutlet on a plate and pour over the curry sauce.