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Cheese Katsu Kare Don

This cheese katsu kare don is a mix between Korean Pork Cheese Cutlet served with Japanese Curry and rice. The cheese katsu is a pork cutlet rolled with mozzarella cheese inside and coated with a layer of panko then Airfried! It's served on rice with a simple Japanese curry made with potato, carrot and onions. Make one, or make both to enjoy a full, satisfied meal.
Prep Time40 mins
Cook Time30 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Japanese, Korean
Keyword: Air-fryer, Asian Recipe, Cheese, Curry, Japanese, Korean, Pork, Rice
Servings: 6 people

Equipment

  • Air-fryer

Ingredients

Cheese Katsu

  • 6 pcs pork loin / cutlet about 3" length and 3/4" thick
  • 200 g mozzarella cheese block
  • salt and pepper
  • 2 eggs
  • 2 cups panko (japanese breadcrumbs)
  • 3 tbsp cooking oil

Kare (Japanese Curry)

  • 1/2 box (6 small cubes) Japanese Curry Roux
  • 2 tbsp cooking oil
  • 1 yellow onion
  • 1 Potato
  • 2 carrots
  • 1 litre water

To serve

  • rice
  • seaweed powder or dried parsley flakes

Instructions

Making Kare

  • Get ready a pot to cook curry. Heat pot with some oil, add chopped onions and cook for 3-4 minutes until it's softened.
  • Add carrots and potatoes and cook for another 3-4 minutes. Add 1L water and bring to a boil. Let it simmer for about 15 minutes.
  • Add curry roux cubes to the mix and stir till its melted. Let it cook and simmer for another 5-10 minutes until the curry thickens, then it's ready.

Panko

  • While curry is simmering, make panko. Heat a pan with some oil, add panko and stir till it turns golden brown. It will take about 10 minutes, depending on how much panko or how big your pan is. When it's ready, pour into a shallow plate.

Cheese Katsu

  • Next to make the cheese katsu, cut 1 block of 200g mozarella cheese to 6 equal pieces.
  • Take 1 pork loin, place in between 2 plastic sheets and pound with a meat tenderizer or a rolling pin. Season with salt and pepper, place cheese in the middle and wrap like a spring roll.
  • Use a cling wrap and wrap up the pork roll so it stays tight, repeat with the rest and place them in the fridge till its ready to cook.
  • Prepare the egg for dredging. Crack two eggs in a bowl, add salt and pepper. Add flour into the egg and mix until it's smooth.
  • Remove plastic from pork roll and dip in egg. Then dip and roll in panko. Pat to ensure the panko sticks onto it.
  • Preheat air-fryer at 200 C for about 5 minutes. Place cheese katsu and cook for 15-20 minutes at 200C. When it's done, remove and cut in half.

Assemble

  • To serve, place rice and japanese curry on a plate then place cut cheese katsu on top.

Notes

Pork loin can be replaced with chicken breast if you have dietary restrictions.