Wandercooks · by Wandercooks★ 5.0 (1)
Katsu Curry - Japanese Curry Rice
NUTRITION · PER SERVING15M COOK
CAL 44%·PRO 100%
CARBS 111G51% OF CAL
4G FIBER101G OTHER7G TOTAL SUGAR
FAT 24G24% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Japanese curry over rice topped with crispy breaded pork cutlet. Warming, flavorful, and satisfying, with crunchy tonkatsu contrasting the savory curry sauce.
mainjapanesebowlpork🥄 saucepangluten free
View the full recipe on Wandercooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 tonkatsu / Japanese pork cutlets
- 100 g Japanese curry roux (3.5 oz, equivalent to 1 serving homemade curry roux or 1 small / ½ large S&B curry box.)
- 3 cups beef stock (750 ml / 22 fl oz, sub chicken or vegetable stock)
- 2 tbsp butter
- 2 tbsp Worcestershire sauce
- 3 cups sushi rice (cooked, to serve)
At a glance
PER SERVING · TIME 15M
CAL 44%·PRO 100%
CARBS 111G51% OF CAL
4G FIBER101G OTHER7G TOTAL SUGAR
FAT 24G24% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 1608mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1572mg
- Calcium
- 120mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1608MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.