Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as 岐阜ご当地グルメ風！あんかけカツカレー

Gifu-Style Ankake Katsu Curry

Name: Gifu-Style Ankake Katsu Curry
Yield: Serves 1 serving
Cuisine: American
Ingredients: 1 thick-cut pork loin chop; 1 pinch salt and pepper; 1 teaspoon all-purpose flour; 1/2 egg, beaten; as needed Panko breadcrumbs,; as needed Vegetable oil for frying,; 3/4 cup water (200 ml); 1 1/2 tablespoons mirin; 1 1/2 tablespoons soy sauce; Chopped green onions, to taste; 1 tablespoon potato starch (mixed with 2 tablespoons water); 1/2 egg, beaten; 1 package Japanese curry sauce (such as Awaji Island curry); About 1 cup cooked rice (200 grams, or to taste)

淡路島カレー @cook_40301863

This recipe is a twist on Gifu’s local B-grade gourmet ankake katsu don, turned into a curry! It’s a Japanese-style katsu curry with a gentle, comforting flavor.

About this recipe:
I’m Marbo from Awaji Island Curry.

I’ve combined Gifu’s local cuisine with Awaji Island curry! It’s different from regular katsu curry, with a Japanese-style finish that’s surprisingly light and easy to eat.

Give it a try!

This recipe is a twist on Gifu’s local B-grade gourmet ankake katsu don, turned into a curry! It’s a Japanese-style katsu curry with a gentle, comforting flavor.

About this recipe:
I’m Marbo from Awaji Island Curry.

I’ve combined Gifu’s local cuisine with Awaji Island curry! It’s different from regular katsu curry, with a Japanese-style finish that’s surprisingly light and easy to eat.

Give it a try!

淡路島カレー @cook_40301863

This recipe is a twist on Gifu’s local B-grade gourmet ankake katsu don, turned into a curry! It’s a Japanese-style katsu curry with a gentle, comforting flavor.

About this recipe:
I’m Marbo from Awaji Island Curry.

I’ve combined Gifu’s local cuisine with Awaji Island curry! It’s different from regular katsu curry, with a Japanese-style finish that’s surprisingly light and easy to eat.

Give it a try!

This recipe is a twist on Gifu’s local B-grade gourmet ankake katsu don, turned into a curry! It’s a Japanese-style katsu curry with a gentle, comforting flavor.

About this recipe:
I’m Marbo from Awaji Island Curry.

I’ve combined Gifu’s local cuisine with Awaji Island curry! It’s different from regular katsu curry, with a Japanese-style finish that’s surprisingly light and easy to eat.

Give it a try!

Saved

Ingredients

Serves 1 serving

1thick-cut pork loin chop
1 pinchsalt and pepper
1 teaspoonall-purpose flour
1/2egg, beaten
as neededPanko breadcrumbs,
as neededVegetable oil for frying,
3/4 cupwater (200 ml)
1 1/2 tablespoonsmirin
1 1/2 tablespoonssoy sauce
Chopped green onions, to taste
1 tablespoonpotato starch (mixed with 2 tablespoons water)
1/2egg, beaten
1 packageJapanese curry sauce (such as Awaji Island curry)
About 1 cup cooked rice (200 grams, or to taste)

Saved

Steps

1

Season the pork loin with salt and pepper. Coat it in flour, then dip in beaten egg, and finally coat with panko breadcrumbs.
2

Heat oil to 350°F. Fry the pork cutlet until golden brown and cooked through. Drain on a rack or paper towels.
3

In a saucepan, combine the water, mirin, and soy sauce. Bring to a simmer over medium heat. Stir in the potato starch slurry to thicken. Once thickened, add the beaten egg while stirring, then remove from heat.
4

Spoon the cooked rice onto a plate and pour the curry sauce over it. Slice the pork cutlet and place on top, then pour the ankake sauce over everything. Garnish with chopped green onions if desired.

Saved

Cooksnaps

Saved

淡路島カレー @cook_40301863

Published in the US on August 08, 2025 14:01

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