Japanese Katsu Curry Don

Laura Sharrad

This recipe is brought to you with the help of our friends at Asian Inspirations


  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • ½ carrot, grated
  • 620ml water
  • 1 pack S&B Golden Curry Mix Mild (92g)
  • 4 Pork cutlets
  • Salt and pepper
  • 1/3 cup plain flour (50g)
  • 1 egg, beaten
  • 1 cup Panko Breadcrumbs (100g)
  • Vegetable oil for deep frying
  • 4 cups cooked rice, to serve


  1. Heat oil in a large saucepan, fry onion and carrot over medium heat until softened. Add 620ml water, bring to a boil, reduce the heat and simmer for 10 mins.
  2. Remove from the heat. Add S&B Golden Curry Mix Mild, stir until completely dissolved. Simmer gently for another 5 mins, stirring constantly, remove from heat and set aside.
  3. Season both sides of pork cutlets with salt and pepper. Lightly coat them with flour, dip in beaten egg and then coat with breadcrumbs.
  4. Heat oil in a large heavy-bottomed saucepan to 180°C. Deep fry the meat until golden and cooked through. Drain on kitchen papers. Slice the fried pork.
  5. Serve with the curry sauce, drizzle over the cooked rice.
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