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Katsu Curry Tacos

Name: Katsu Curry Tacos
Total time: 35 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 200g Pork Loin; 50g Panko Breadcrumbs; 2 tbsp All-Purpose Flour; 1 Egg; As needed Oil for frying; 2 servings Curry Roux; 6 Flour Tortillas; As needed Cabbage

Main Dish

⏱ 35 min

👥 Serves 2

Difficulty ⭐⭐

Japan's beloved katsu curry, reimagined as a handheld dish wrapped in a Mexican tortilla.

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📖 The Story Behind This Dish

Japanese curry rice itself traveled from India by way of Britain before becoming a Japanese staple. Topping it with a fried pork cutlet created the uniquely Japanese 'katsu curry' — and wrapping that in a Mexican tortilla sends the dish on a journey across three continents.

🌆 Where it's eaten: Designed to be eaten by hand, no fork or chopsticks required — a new, casual way to enjoy curry.

🥕 Ingredients (serves 2)

Pork Loin 200g
Panko Breadcrumbs 50g
All-Purpose Flour 2 tbsp
Egg 1
Oil for frying As needed
Curry Roux 2 servings
Flour Tortillas 6
Cabbage As needed

👩‍🍳 Instructions

Coat the pork loin in flour, then beaten egg, then panko breadcrumbs.
Deep-fry in 340°F (170°C) oil until golden brown to make the katsu.
Make curry using store-bought roux (or heat a pre-made pouch).
Slice the katsu into bite-sized pieces.
Warm the tortillas lightly and layer with shredded cabbage.
Top with the katsu and a generous ladle of curry to finish.

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