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
128g
Calories
900kcal
Fat
24g
Ingredients
Pork Tenderloin, Jasmine Rice, Egg, All Purpose Flour, Onion, Panko Breadcrumbs, Apple, Canned Chickpeas, Golden Curry Paste, Pickled Daikon Radish, Ketchup, Worcestershire Sauce, Oyster Sauce, Butter, Canola Oil, Garlic, Soy Sauce, Kosher Salt, Red Onion, Monosodium Glutamate, Celery, Black Pepper, Ginger, Cilantro
Contains milk, eggs, fish, cereals containing gluten, wheat, wheat, soybeans, molluscs, celery, mustard, sulphur dioxide and sulphites.
Reviews
4.5
Based on 1085 reviews
Mackenzie · 12/05/25
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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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