Japanese Katsu Curry

I remember the first time I made Japanese katsu curry at home and the smell that filled my kitchen was so rich and comforting that it instantly reminded me of my favorite little restaurant in Osaka where I first tasted it. The combination of crispy fried cutlet and thick savory curry over fluffy rice felt like the ultimate comfort food and I couldn’t stop smiling after the first bite.

Since then I’ve made it a regular in my dinner rotation because it’s surprisingly simple and always delivers a warm satisfying meal that feels like a hug in every spoonful and I especially love how the curry sauce clings to the rice and soaks into the katsu just right.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Pork or chicken cutlets – Tender juicy and perfectly crispy when breaded and fried
• Salt and pepper – Basic seasoning for the meat
• Flour eggs and panko breadcrumbs – The trio that gives the katsu its signature crunch
• Vegetable oil – For deep or shallow frying the cutlets
• Japanese curry roux blocks – The flavorful base for the curry sauce
• Carrots potatoes and onions – Classic veggies that add heartiness and sweetness
• Water or stock – To simmer and bring the curry together
• Cooked Japanese rice – The perfect base to soak up the rich curry
• Chopped parsley or green onions – Optional garnish for a fresh finishing touch

Tools You’ll Need

• Large skillet or saucepan – To prepare the curry and simmer the veggies
• Frying pan or deep fryer – For cooking the katsu to crispy perfection
• Mixing bowls – For setting up your dredging station (flour egg panko)
• Knife and cutting board – To prep the veggies and meat
• Rice cooker or pot – To make soft and fluffy rice
• Slotted spoon or wire rack – To drain fried cutlets after cooking

Instructions

Step 1:

I begin by seasoning the pork or chicken cutlets with salt and pepper then I dredge them in flour dip into beaten egg and coat thoroughly in panko breadcrumbs.

Step 2:

In a frying pan I heat the oil over medium-high heat and cook the cutlets until golden brown and crispy on both sides then I let them rest on a wire rack.

Step 3:

Meanwhile I sauté chopped onions in a large pot until soft and then add diced carrots and potatoes cooking for a few minutes to soften slightly.

Step 4:

I pour in the water or stock and let everything simmer until the vegetables are tender usually about 15 minutes.

Step 5:

Then I break the Japanese curry roux into pieces and stir it into the pot until melted and the sauce thickens into that luscious gravy-like texture.

Step 6:

I slice the rested katsu into strips and get ready to plate by scooping rice onto a plate followed by a ladle of hot curry and topping with crispy cutlet slices.

Step 7:

I like to finish with a sprinkle of chopped parsley or green onions for a pop of color before serving.

Tips

You can make the katsu ahead of time and reheat it in the oven to keep it crispy

If the curry gets too thick I just add a splash of water to loosen it

For a vegetarian version I use tofu cutlets and vegetable curry roux

Adding a splash of soy sauce or grated apple to the curry gives it a slightly sweet depth

Ways to Serve

As a hearty weeknight dinner with pickled ginger on the side

In a bento box with sliced fruit and salad

Over udon noodles for a twist on curry udon

With a side of Japanese coleslaw for crunch

Topped with a soft-boiled egg or cheese for an indulgent upgrade

Frequently Asked Questions

What is Japanese Katsu Curry made of?

Japanese katsu curry is made of a crispy fried pork or chicken cutlet served over rice and topped with a thick flavorful Japanese curry filled with potatoes carrots and onions.

Can I use store-bought curry roux for Japanese Katsu Curry?

Yes Japanese curry roux blocks are commonly used and make it super easy to achieve authentic flavor at home.

How do I keep the katsu crispy in Japanese Katsu Curry?

I recommend adding the cutlet just before serving so it stays crisp or placing it on top of the curry instead of under it.

See You in the Kitchen

I hope you give this Japanese katsu curry a try! It’s one of those feel-good meals that always hits the spot and once you’ve made it from scratch you’ll want to keep it in your weekly rotation. Let me know how yours turns out and don’t forget to share your delicious bowl with me!

Happy Cooking!

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