Greetings fellow parents and relaxers! It’s April from Relax Lang Mom with a new recipe idea to help you celebrate the marriage of two Japanese classics – Katsudon and Curry!

I’ve written about both Katsudon and Curry before. They’re both Japanese mainstay in my weekly menu.  What happens when you put them together? It’s Katsu Curry!

If you’re like me, you constantly have two weeknight favorites on heavy rotation – crispy pork Katsudon for its coziness and Japanese golden curry for its satisfaction and simplicity. But have you ever considered bringing these beloved dishes together? I’m here to propose a comfort food mashup that is sure to become your new favorite lazy meal.

To start, I followed my regular recipes to prepare both the breaded pork cutlets for Katsudon and the signature rich curry sauce. Cooking them separately allows you to enjoy the textures of each component. The pork cutlets get their signature crispy crust cooked in a skillet. And the curry simmers gently on the stove, letting the spices meld to perfection.

With those building blocks ready, it was time to assemble this experimental fusion in the bowl. I started with a bed of freshly cooked white rice, still hot and fluffy. On top went a generous serving of pork cutlets. Here is where things get truly decadent – I ladled my homemade curry sauce generously over the pork and rice. The warmth of the curry seeped into every grain as I mixed it all together. Yummm.

The flavors and textures that emerged took this comfort food to new heights. The crispy pork cutlets provided a satisfying crunch, a nice contrast to the soft rice. Bites of juicy pork blended seamlessly with the complex, Japanese curry. Each spoonful was a new discovery of flavors and temptations. The spices added an incredible depth while still letting the original components shine.

Give it a try for a non traditional meal your whole family will love. Even picky eaters are sure to clean their bowls. As always, you’ll find the full recipes linked below. 

I have instructions on how to make the katsudon here, and the instructions for making the curry is on this post. However, just so you won’t have to go all over the site, I’ll just post here on how to assemble it. Just go and make the katsudon first then follow the instructions an how to make the curry and assemble below.

Now if you’ll excuse me, I have a second helping calling my name! Don’t forget to sign up for my newsletter below for more fusion recipe ideas and parenting hacks. Let me know in the comments if you become a fan of this crispy-curry combo! #relaxlangmom #comfortfoodheaven #katsudoncurry

Katsu Curry Recipe

Ingredients:

Curry Sauce:

• 4-5 cubes Japanese Golden Curry
• 1 large onion cut up
• 1 large potato quartered
• 1 carrot cut and quartered
• 800 ml water

Assembly:

• 1 kilo pork chops prepared as per instruction here
• hot rice
• pickled radish optional (can be bought at SM)

Instructions:

1. Cook the tonkatsu.
2. Saute onion, add potato and carrot and fry. Add water and blocks of curry. Mix until curry is dissolved.
3. Allow to simmer and let cook till curry is thick and smooth.
4. Slice the cooked katsu into strips and lay over a bed of rice before adding the curry sauce. Garnish with pickled radish (if using). Enjoy!