Perfect Japanese Chicken Curry At Home (2 Ways)

Season the pork generously on both sides with salt and pepper.

Set up a breading station with three separate medium bowls. To the first bowl add the flour, to the second bowl whisk together the egg and water until homogenous, and add panko to the third bowl.

Coat the pork evenly in the flour, shaking off any excess. Next coat in the egg mixture. Finally generously coat the pork in the breadcrumbs, pressing the panko into the pork to adhere as much as possible.

Fry the pork cutlet in the hot oil for about 5 minutes or until deeply golden brown all over and crispy. Remove to the prepared baking sheet when finished and immediately season with salt to taste.

In a medium pot filled halfway with water, add a splash of vinegar and season to taste with salt. Bring the water to a boil over medium-high heat. Once the water is boiling, reduce heat to medium so it is no longer at a rapid boil.

Crack an egg into a small bowl. Use a spoon to create a whirlpool in the water, stirring in one direction and increasing speed gradually. Quickly, but gently, pour your egg into the center of the whirlpool and lightly poach for 4 minutes or until the whites are set but the egg yolk is still runny.

Remove the poached egg with a slotted spoon to a paper towel lined plate and repeat with the remaining two eggs.

Rewarm the curry until it is hot, if needed, before adding to a blender.

Blend on high while adding the butter, 2 Tbsp at a time, until all the butter is evenly incorporated and emulsified. If you’d like, add to a squeeze bottle for plating.

In a small pan over medium heat melt the butter. Toast the bread until golden brown and crispy on both sides. Remove bread to a cutting board.

Spread chili crisp on top of the toasted bread to taste.

Top with katsu secreto, poached eggs, Japanese curry hollandaise, a sprinkle of shichimi togarashi, and thinly sliced green onions.