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First time making pork katsu and Japanese curry, it’s not perfect but it’s mine :)


Curry isn’t separated, I used pork bone broth instead of water so that’s little fat spots,

Wondering why my breading separated so much from the pork?

by Madmen3000

6 Comments

  1. Msclbear35

    Keep making it, and make it yours! Soon you’ll have it just the way you like it.

  2. Slow_Mention_8224

    I’ll clean the plate for sure 🦧

  3. Borgiroth

    Sometimes my breading separates because I didn’t dry the meat enough before dredging it.

    What did you use for breading?

  4. SpeckTrout

    I love both of these but make the curry all the time, it’s yummy.

  5. cahillc134

    I’ve done pork and chicken Katsu but never with the curry. Did you use a frozen curry base or from scratch?

  6. SleepySiamese

    The sauce looks abit light. Did you make your own or the cube one?

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