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Cheese Katsu Curry Recipe (with Video)

Japanese, Korean, Advanced

Discover our Cheese Katsu Curry Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 50min


- 3 tbsp Butter, 2 tbsp for later
- 4 Onions, sliced
- 1 Carrot, chunks
- 0.5 russet potato
- 5 clove Garlic, minced
- 4 Vermont Curry Mild Apple + Honey Pack
- 4 c unsalted chicken stock
- 2.5 tbsp Soy sauce
- 2 tbsp Honey
- 1 tbsp katsu sauce
- dash msg
- pork loins
- Flour
- Egg
- panko bread crumbs
- salt/pepper
- Mozzarella cheese, sliced
- fukujinzuke Pickled Vegetables
- Scallions
- Garlic, sliced crispy
- Parsley, dried on the cheese
- gochugaru
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1. Soak potato in water to get rid of starchiness.
2. Cut onions, carrot, garlic, and potato.
Caramelizing Onions
1. Add 3 tbsp butter to a pot.
2. Caramelize onions on low heat until it turns brown and jammy (Unfortunately takes like 30ish min).
Adding Ingredients
1. Once halfway caramelized, add the carrots, potato, garlic, and chicken stock. Mix.
2. Add in curry blocks.
3. Simmer for 10 minutes.
4. Measure honey, soy sauce, katsu sauce, and msg and add it to the pot.
5. If you like spice, add gochugaru to your liking.
6. Simmer again for 2 minutes.
Blending and Final Cooking
1. Blend mixture with a blender or immersion blender.
2. Transfer back to the stove and add 2 tbsp of butter.
Preparing the Pork
1. Tenderize pork, season with salt and pepper, and coat in the batter. First flour, egg, then breadcrumbs.
2. Shallow/deep fry the pork on medium high heat, cut into small pieces.
Assembling the Dish
1. Assemble - bed of rice, katsu, curry, garlic slices, scallions, and pickled vegetables.
2. Wrap cheese around katsu and microwave until it melts.
3. Add parsley flakes to the cheese.
4. Enjoy. I love this recipe.

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