# Katsu curry (from Joshua Weissman)

Video: [Perfect Homemade Katsu Curry](https://www.youtube.com/watch?v=O9kFFtURmSo) by [Joshua Weissman](https://www.youtube.com/@JoshuaWeissman).
RecipesMD is not affiliated with Joshua Weissman. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$9.25 per serving, ~$27.74 for ~3 portions (assumed); saves ~$8.75* per serving (49%) vs ordering out (~$18.00*). * Estimate: 8 line(s) we couldn't price were filled with typical costs for their type; the video doesn't state how many it serves, so 3 portions were assumed; restaurant comparison is a typical Ontario curry with rice at ~$18, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 1/2 red cabbage
- 2 cups (480 ml) rice vinegar
- 1 cup (240 ml) water
- 2 tbsp (30 g) granulated sugar
- 1 tbsp (14 g) salt
- 1 tbsp (8 g) ukari shiso rice seasoning
- 1/4 cup (56 g) unsalted butter
- 3 sweet onions
- 1/4 cup chicken stock
- 1/4 cup (20 g) shiitake mushrooms
- 1 large green apple
- 1 tbsp (15 g) tomato paste
- 1/2 cup (112 g) unsalted butter
- 1/2 cup (75 g) all-purpose flour
- 1 tbsp (12 g) garam masala
- 1/4 cup (30 g) s&b curry powder
- 1 1/2 tsp (7 g) msg
- 1 tbsp (14 g) dark soy sauce
- 2 tbsp (25 g) worcestershire sauce
- 1 tbsp (15 g) honey
- 1 quart shiitake mushroom-fortified chicken stock
- 3 1/2 tbsp (50 g) cold butter
- equal parts water short-grain tomaki gold rice
- 4 bone-in pork chops
- generously salt _(amount estimated)_
- tiny little bit msg _(amount estimated)_
- 1/2 cup (75 g) all-purpose flour
- 2 eggs
- splash water
- 2 cups (240 g) panko breadcrumbs
- 2 1/2 inches vegetable oil _(amount estimated)_
- generous sprinkling furikake _(amount estimated)_
- very thinly sliced green onion _(amount estimated)_

## Steps

1. [2:16](https://www.youtube.com/watch?v=O9kFFtURmSo&t=136s) Slice half a red cabbage thinly using a mandoline.
2. [2:26](https://www.youtube.com/watch?v=O9kFFtURmSo&t=146s) Transfer shredded cabbage to a large container.
3. [2:28](https://www.youtube.com/watch?v=O9kFFtURmSo&t=148s) Combine rice vinegar, water, sugar, and salt in a saucepan, bring to a boil, then stir in rice seasoning.
4. [2:40](https://www.youtube.com/watch?v=O9kFFtURmSo&t=160s) Pour the hot pickling liquid over the red cabbage, top with a weighted bag of water, and let cool at room temperature.
5. [2:53](https://www.youtube.com/watch?v=O9kFFtURmSo&t=173s) Melt butter in a large saucepan, add sliced onions, and cook while stirring often over medium-low heat for 30 to 45 minutes until deeply caramelized.
6. [3:34](https://www.youtube.com/watch?v=O9kFFtURmSo&t=214s) Boil chicken stock and add dried shiitake mushrooms for about two minutes, then remove mushrooms.
7. [3:46](https://www.youtube.com/watch?v=O9kFFtURmSo&t=226s) Peel and grate a green apple, add it to the caramelized onions with tomato paste, and sauté until the apple softens.
8. [4:00](https://www.youtube.com/watch?v=O9kFFtURmSo&t=240s) Melt more butter in a separate pot, whisk in flour, and cook while whisking constantly for 30 seconds.
9. [4:34](https://www.youtube.com/watch?v=O9kFFtURmSo&t=274s) Add garam masala, curry powder, and MSG to the roux, and toast for one minute while stirring occasionally.
10. [4:44](https://www.youtube.com/watch?v=O9kFFtURmSo&t=284s) Mix the caramelized onion mixture, dark soy sauce, worcestershire sauce, honey, and the mushroom-fortified chicken stock into the curry base, then simmer for two minutes.
11. [4:59](https://www.youtube.com/watch?v=O9kFFtURmSo&t=299s) Blend the curry sauce until smooth, then emulsify with cold butter one tablespoon at a time.
12. [5:13](https://www.youtube.com/watch?v=O9kFFtURmSo&t=313s) Pass the blended curry through a fine mesh strainer into a clean pot and keep warm.
13. [5:55](https://www.youtube.com/watch?v=O9kFFtURmSo&t=355s) Wash short-grain rice in a fine mesh strainer, agitate, drain, repeat, and cook in a rice cooker with equal parts water.
14. [6:10](https://www.youtube.com/watch?v=O9kFFtURmSo&t=370s) Cut pork chops away from the bone, score the fat cap, and pound them until about half an inch thick.
15. [6:59](https://www.youtube.com/watch?v=O9kFFtURmSo&t=419s) Season the pounded pork chops generously with salt and a little MSG, and cure in the fridge for at least 30 minutes.
16. [7:08](https://www.youtube.com/watch?v=O9kFFtURmSo&t=428s) Set up a breading station with flour, beaten eggs with a splash of water, and panko breadcrumbs.
17. [7:16](https://www.youtube.com/watch?v=O9kFFtURmSo&t=436s) Dredge each pork chop in flour, coat in egg wash, and press firmly into panko breadcrumbs.
18. [7:58](https://www.youtube.com/watch?v=O9kFFtURmSo&t=478s) Heat vegetable oil in a heavy-bottom pot to 340 Fahrenheit.
19. [8:01](https://www.youtube.com/watch?v=O9kFFtURmSo&t=481s) Fry the breaded pork chops in batches for 4 to 6 minutes until golden brown and crispy.
20. [8:14](https://www.youtube.com/watch?v=O9kFFtURmSo&t=494s) Assemble the dish by placing rice in a bowl, pouring curry sauce around it, slicing the crispy pork katsu and placing it on top, then garnish with pickled red cabbage, furikake, and sliced green onions.

## Equipment

- mandoline
- saucepan
- large container
- wooden spoon
- blender
- fine mesh strainer
- rice cooker
- knife
- meat mallet
- mixing bowls
- heavy-bottom pot
- wire cooling rack
- tong

## What the video didn't say

- exact servings yield
- total preparation and cooking time

Source page: https://recipesmd.com/v/joshua-weissman-katsu-curry