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Japanese Black Pepper Katsu Curry

prep time:15 minutes
cook time:45 minutes
total time:1 hour
This curry is all about the onions - you caramelize them for 20 minutes until they're jammy and sweet, then hit them with a ton of coarsely ground black pepper. It's way smoother than regular Japanese curry since there's no chunky vegetables, just this rich, peppery sauce that's perfect with crispy pork katsu.
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Ingredients

For the Black Pepper Curry

  • 2 large yellow onions thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon neutral oil
  • 2 tablespoons coarsely ground black pepper
  • 2 cups water
  • 1 box Japanese curry roux cubes (like S&B Golden Curry) 3.5 oz

For the Pork Katsu

  • 4 boneless 3/4-inch thick, center-cut pork loin chops
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup cold water
  • 2 cups panko breadcrumbs
  • Kosher salt and black pepper
  • Neutral oil for frying
  • Cooked rice for serving

Instructions

  • Melt butter and oil in large pot over medium heat.
  • Add onions and salt, cook 20-25 minutes until deeply caramelized.
  • Stir in black pepper, cook 1 minute until fragrant.
  • Add water, scrape bottom, bring to simmer.
  • Add curry roux cubes, reduce heat, stir until dissolved. Simmer 10 minutes.
  • Score fatty edges of pork chops, season with salt and pepper.
  • Whisk flour, eggs, and water for batter. Place panko in separate dish.
  • Dip pork in batter, then coat with panko.
  • Heat 1 inch oil to 350F in large skillet.
  • Fry pork 3-4 minutes per side until golden brown.
  • Drain on wire rack, season with salt.
  • Slice katsu into strips.
  • Serve over rice with curry sauce.

Notes

Fry pork in batches of two. Ensure oil maintains 350F temperature between batches.