Pork Katsu with Japanese Curry
Chef Sergio’s take on one of the most popular dishes in Japanese restaurants is the ultimate crowd-pleasing comfort food. Crispy-on-the-outside, juicy-on-the-inside fried pork cutlet Katsu sits on a bed of rich, Japanese-style curry. The absolutely delicious dish is accompanied by a side of white rice and pickled daikon. We can’t think of a better meal to warm you up on chilly nights.
Nutritional facts
Protein
38g
Carbs
131g
Calories
964kcal
Fat
29.6g
Ingredients
Soy Sauce, Canola Oil, Panko Breadcrumbs, Oyster Sauce, Pickled Daikon Radish, Ginger, Pork Tenderloin, Ketchup, Apple, Canned Chickpeas, White Vinegar, Monosodium Glutamate, Kosher Salt, Jasmine Rice, Worcestershire Sauce, Onion, Sugar, Egg, Garlic, Cilantro, Black Pepper, Celery, Red Onion, Golden Curry Paste, Butter, All Purpose Flour, Canola Oil
Contains milk, eggs, wheat, soybeans, molluscs, cereals containing gluten (wheat), celery, mustard, sulphur dioxide sulphites.
Reviews
4.4
Based on 1915 reviews
Good, but the breading slips off the meat entirely.
Danny · 10/13/26
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About Sergio Tominaga
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
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