Katsu Curry Ramen Recipe – RecipeArcade

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So, here it is the most awaited and requested Japanese cuisine. The all home-made perfect looking “Katsu curry recipe” is right on our board. Perfect for family gatherings, parties, celebrations or even a regular dinner.  

Crispy, tender and yet flavorful dish this Katsu curry recipe is just densely loaded with an enormous amount of taste and tang and can be easily cooked within a couple of hours. Delicate and chopped slices of meat just spread wonder inside the mouth.

Believe me or not! Preparing this Japanese dish is not as gruelling as it is consider. Here in this article we’ve splited and organized the original and authentic Katsu curry recipe in a simple and yet quick procedure as possible. Although you have to portray a little cleverness when preparing this dish. In short, I would recommend you to pre-prepare the ingredients and steps that consume more time, maybe a night.

Anyway, it is just an incredible dish and I am sure you would love it, No matter how the environment is! It always tastes great. Excited! Let’s drop:

Skill: Moderate Preparation time: 1 day 2 hour
Cooking time: 1 hour 15 minutes Serves: 4 persons
Photo By: Vincent M.A. Janssen


For pork broth:
  • 2 pounds pork feet.
  • 2 pounds pork neck bone.
  • 2 pounds pork leg bones.
  • 2 chicken back bones.
  • 6 cloves of garlic.
  • One 3-inch piece ginger.
  • 1 leek (white and green parts), halved lengthwise, sliced crosswise and rinsed. 
  • 1 onion, cut into thirds. 
  • 1/4 cup bonito flakes. 
  • 1/4 cup dried anchovy. 
  • 1/4 sheet kombu.
  • 1 cup dried shiitake mushrooms, ground in a blender. 
  • 2 tablespoons salt.
  • 1 tablespoon sugar.
  • 1 teaspoon fish powder. 
  • 2 cubes curry bouillon.
For Pork katsu:
  • 1 gallon vegetable oil, for frying
  • 1 pound pork loin, sliced into 4 portions 
  • Salt
  • 1 egg 
  • 1 cup all-purpose flour 
  • 2 cups panko bread crumbs 
For Ramen bowl:
  • 1 ear of corn, kernels removed from cob
  • 1 carrot, julienned 
  • Vegetable oil, as needed
  • 1/2 head of cabbage, chopped vertically (lengthwise).
  • Four 6-ounce packages fresh ramen noodles 
  • 1 green onion, chopped 


Preparing the pork broth:

  1. Prior to the beginning, place the pork feet, bones and chicken bones all together into a large-sized container and cover it with cold water. Put the lid on the pot and set it on the flame and bring them to a boil. After 10 minutes when it’s done, turn off the burner and drain out the bones.
  2. Later on, wash all the bones under normal water to clean the entire scum and dirt layer. Add the neat bones back to the clean stock pot, put water in it and again bring it to a boil.
  3. Take a small pan and roast garlic, ginger, leek and onion in it, Set them aside. Afterwards, place the bonito flakes, dried anchovy and kombu in a spice pack and securely tie the end. In a seprate spice pack put the ground mushroom and securely tie them at the end.
  4. Mix the roasted vegetables, and both spice packs in the pot with bones. Bring the pot to boil and boil it for minimum 6 hours.
  5. Nextly, remove the dried anchovy spice pack from the pot and boil the rest mixture for another 12 hours. When it’s boiled add sugar, salt and fish powder in it and then set it to simmer for additional 6 hours at least!

Making the curry broth:

  1. To make the curry broth, take 64 ounces (2 quarts) of the prepared pork broth and add the curry bouillon in it. Bring them to a boil and be sure to gradually mix the broth.

Making the Pork Katsu:

  1. Start off, by heating the oil in a large sized pot to 350°F (176°C).
  2. Tenderize the pork using the flat end of the meat mallet and season with salt.
  3. Beat the egg and 1 tablespoon of water to create an egg wash.
  4. Grab the pork loin and douse it in the flour, then the add wash and lastly dip it in the bread crumbs.
  5. Fry the pork loin until it turns golden. Fry it for about 4-5 minutes. When it’s done, remove and let it rest for 1-2 minutes before cutting.

Making the ramen bowl:

1. Cooking the veges:

Begin with a small pan and pour a little oil in it. Stir-fry the corn and carrot in that pan and set them aside, then sauté the cabbage using a tiny bit of oil.

2. Boiling the Ramen:

Take a pot of water and set it to boil when it comes to the optimum point drop fresh Ramen into the water and let it boil for about 90 seconds, then take it out.

Lastly pour the hot curry broth into 4 bowls and add the cooked ramen. Top with the cabbage and place the fried Katsu on top. Put the corn and carrot and finish with chopped green onions.

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