The combination of flavors and textures are just perfect in this dish, which is also known as Katsukarē. Trust me, when you cook up a big batch, you’re gonna have everyone asking for seconds. So, make sure you’ve got plenty to go around! I love all types of curries here at GypsyPlate. From fiery Indian Vindaloo to slightly sweet South African Curry to boldly flavorful Jamaican Curry, there’s a whole world of curry varieties out there. Japanese Katsu Curry is one of the most unique, combining curry with a crispy fried cutlet. On our recent trip to England, we discovered that it was one of the mainstays on their menus. Having tried it a few times in restaurants there, I decided I just had to present it to you.
What is Katsu Curry?
Katsu Curry is a pairing of Japanese Curry with Tonkatsu, a panko fried pork cutlet. Chicken is sometimes used in place of pork. Sometimes, the curry takes the form of a simple sauce, made with pre-made curry roux. Other times, the curry has additions like vegetables, which I am using today. It can even have meat in the curry. You can try pairing the katsu with my Japanese Beef Curry. It is said to have been invented in a restaurant in 1948, when a patron complained that it was too much of a bother to eat katsu and curry separately. Since then is has spread, and is now one of the most popular dishes in the country. Many Japanese fast food restaurants specialize in the dish.
Ingredients Needed
Katsu
Pork – Loin, tenderloin or boneless pork chops. Alternately, chicken filets can be used. Flour Eggs Panko
Curry
Curry roux – S&B Golden Curry Hot mix is my favorite. You can find curry roux in the Asian section of most supermarkets. Aromatics – Garlic & ginger. Sauces – Soy sauce, ketchup, worcestershire sauce, apricot jam or preserves. Veggies – Onions, carrots and potatoes. They’re totally optional, but I feel they round our the meal.
Katsu Curry Recipe
Katsu
First, I slice the pork to about 3/4 inch thick. Then, I grab my meat mallet and pound it flat to about 1/2 inch. TIP: I always put the pork cutlets in a Ziploc bag, one at a time, before pounding. This little trick saves me from dealing with any messy splatters. Next, I set up my breading station with three shallow bowls, one with flour, one with whisked eggs, and one with panko. Now, it’s time to heat up the oil. I go with medium-high heat, aiming for around 350 degrees. If you’ve got an electric skillet, that’s a great option. If not, I just use a meat thermometer to keep an eye on the oil temperature. I season the pork with some salt, then it’s time to dredge! First in the flour, then the egg, and finally in the panko. I fry them up until they’re perfectly golden brown, about 8-10 minutes, flipping them every few minutes. Once they’re done, I transfer them to a paper towel-lined plate to drain off the excess oil. And there you go, golden, crispy Katsu!
Curry
For the curry, I start by heating some oil in a soup pot or Dutch oven over medium-high heat. Once the oil’s ready, I toss in the onions and sauté them until they turn a nice golden brown. After that, I add in the chopped garlic and ginger, giving them a couple of minutes to really bring out their flavors. Next, I stir in the potato and carrot chunks, making sure everything gets a good mix. After mixing in the veggies, I pour in 3.5 cups of water. I bring it to a simmer and let it cook until the carrots and potatoes are soft, just how I like them. Once the veggies are ready, I stir in the curry roux, ketchup, Worcestershire sauce, soy sauce, and a bit of apricot preserve. I keep stirring until the curry cubes completely dissolve. Then, I let it cook for about 10 more minutes to let all those flavors meld together. The curry is thick, rich, and ready to pair with that crispy Katsu!
Serving Suggestions
The typical serving of katsu curry has a fried cutlet atop a bed of rice, along with the curry. Interestingly, I discovered that in the UK it is also sometimes served with fries. Give it a try, and see which way you like best! Give Katsu Curry a try in your kitchen, and find out for yourself why it is such a huge hit in Japan. Pairing something fried with a savory gravy is always a winning combination, and this delicacy from the far east is no exception. GypsyPlate is all about helping you experience the different cuisines of the world. Be sure to subscribe to our newsletter, and join us on this culinary adventure. See you soon…
Katsu Curry, on our Gypsy Plate… enjoy!
Try these other great curry recipes!Thai Green CurryChicken MasalaTrini Chicken CurryBeef KheemaPalak PaneerCaribbean Mussel CurryCountry Captain Leftovers: Japanese curry can be refrigerated for 3-4 days, stored in an air tight container. It tastes even better, as all the flavors have time to mingle with each other.We recommend cooking the katsu fresh, so it retains its crunch.
