Description
Looking for the best Japanese katsu curry? This easy recipe is quick and simple with crispy cutlets, hearty vegetables, and a rich curry sauce. Great for healthy dinner ideas or cozy meal nights – one of the best comfort food dishes you’ll ever try!
Ingredients
Scale
- 2 pork or chicken cutlets
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/2 cup panko breadcrumbs
- Vegetable oil for frying
- 1/2 onion, chopped
- 2 medium carrots, chopped
- 2 small potatoes, chopped
- 3 cups water or stock
- 1/2 package Japanese curry roux
- 2 cups cooked Japanese rice
- Chopped parsley or green onions for garnish
Instructions
- Season the cutlets with salt and pepper, then dredge in flour, dip in egg, and coat with panko.
- Heat oil in a pan and fry cutlets until golden brown. Drain on a wire rack.
- Sauté onions in a large pot, then add carrots and potatoes and cook briefly.
- Add water or stock and simmer until vegetables are tender (about 15 minutes).
- Stir in curry roux and let it melt and thicken the sauce.
- Slice the cutlets and plate with rice, ladle curry over, and top with katsu.
- Garnish with parsley or green onions and serve hot.
Notes
- Use tofu or vegetables for a meatless option.
- Store leftover curry in the fridge for 2–3 days – it gets even better!
- Reheat katsu in the oven to keep it crispy.
- Add apple or honey to the curry for a sweet twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying and Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 6g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 140mg