Mild Pork Katsu Curry with Togarashi Brown Rice & Cucumber Edamame Salad

Serving size

1 person 2 people 4 people

Ingredients

100g rice (brown)

(100% Brown Rice)
½ tsp shichimi togarashi

(Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
1 tbsp rice vinegar

(Rice Vinegar, Salt)
10g chicken stock powder

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
200g edamame beans (Soya)
1 sweet potato
4 spring onion
4 tbsp Asian paste (Soya)

(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
200g brown rice

(100% Brown Rice)
500g free-range diced pork
4 tbsp katsu curry paste

(Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
4 tbsp cornflour
1 cucumber

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	135Kcal	745Kcal
	564kJ	3115kJ
Fat	3.4g	19g
of which saturates	0.7g	4.0g
Carbohydrates	18g	101g
of which sugars	2.0g	11g
Protein	8.0g	44g
Salt	0.31g	1.7g
Fibre	2.3g	13g

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High protein 1/3 daily fibre New 6 plants Low sat fat Family-friendly

Mild Pork Katsu Curry with Togarashi Brown Rice & Cucumber Edamame Salad

Prep time: 15 mins

Total time: 30 mins

Cuisine: Japanese

Food group: Pork

Our take on a classic katsu curry will be a guaranteed hit with the whole family. Starring tender British pork and bright sweet potato, simmering in a creamy katsu sauce. Dish it up alongside fluffy brown rice (with a sprinkle of shichimi togarashi for those who'd like an extra kick) and a refreshing side salad, studded with crunchy cucumber and chunk edamame. Clean plates all around the table!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a large bowl, a sieve & a measuring jug

Get the rice on

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain

Do the prep

Meanwhile, thinly slice the spring onions, keeping the white and green parts separate. Dice the sweet potato into 1cm chunks (peel optional)
Cut the cucumber into 1/2 cm matchsticks. Add the cucumber to the large bowl along with the edamame, rice vinegar and a pinch of salt. Toss to coat and set aside
Add the cornflour to the measuring jug with 100ml cold water. Stir until smooth, then add the chicken stock and 350ml hot water

Simmer the curry

Heat the large frying pan with 2 tsp olive oil on medium-high heat. Once hot, add the pork and sweet potato and cook for 4-5 mins, until golden. Season with salt and pepper
Add the Asian paste (add less for less heat), katsu paste, ginger & garlic paste and spring onion whites. Cook for 2-3 mins, until fragrant
Stir in the chicken stock mixture. Bring to a boil and simmer for 8-9 mins, until the sweet potato is tender and the pork is cooked through. Add a splash of water if the sauce becomes too dry. Season to taste

Plate up

Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Serve the rice between bowls, topped with the katsu curry pork. Serve with the cucumber edamame salad on the side
Garnish the pork with spring onion greens. Sprinkle the togarashi over the rice (for those who'd like the heat)