Katsu Curry
Discover the ultimate Katsu Curry recipe! Crispy cutlets, rich curry sauce, and fluffy rice come together in this easy, flavorful Japanese comfort dish.
Ingredients
For the Crispy Cutlet
- Chicken breast or pork loin: Choose boneless skinless cuts for easy preparation. Alternatively, use tofu or eggplant for a vegetarian option.
- Panko breadcrumbs: These light flaky breadcrumbs are key to achieving that golden, crispy coating.
- All-purpose flour: Helps the breading stick to the cutlet.
- Eggs: Whisked to create the glue that binds the breadcrumbs to the meat.
- Salt and pepper: For seasoning the meat before breading.
For the Curry Sauce
- Curry roux blocks: These pre-made blocks are a convenient way to achieve an authentic Japanese curry flavor. Look for brands like Golden Curry or Vermont Curry.
- Onion: Sliced thinly to add sweetness and depth to the sauce.
- Carrot and potato: Classic additions for a hearty chunky curry.
- Garlic and ginger: Freshly minced for a fragrant base.
- Chicken or vegetable stock: Adds richness and helps achieve the perfect sauce consistency.
For Serving
- Steamed rice: Short-grain or medium-grain rice works best for soaking up the curry sauce.
- Pickled vegetables optional: Adds a tangy contrast to the rich flavors.
- Fresh herbs optional: Garnish with chopped parsley or green onions for a pop of color.
Pro Tip
- Make sure your ingredients are prepped and ready before you start cooking—this makes the process smoother and more enjoyable. Now that you’ve got everything you need it’s time to bring this dish together!
Instructions
Step 1: Prepare the Cutlet
- Choose your protein: Use chicken breast, pork loin, or tofu for a vegetarian twist. Lightly pat it dry to help the breading stick.
- Season well: Sprinkle both sides of your protein with salt and pepper to enhance the flavor.
- Set up your breading station: Arrange three shallow bowls—one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Bread the cutlet: Coat the protein in flour, dip it into the beaten egg, and press it firmly into the panko breadcrumbs. Make sure it’s fully covered for that signature crunch.
- Fry to perfection: Heat oil in a skillet over medium heat. Fry each piece until golden brown and crispy, about 3-4 minutes per side. Place the cooked cutlets on paper towels to absorb excess oil.
Step 2: Make the Curry Sauce
- Sauté the base: Heat a drizzle of oil in a saucepan and sauté minced garlic, grated ginger, and thinly sliced onion until soft and fragrant.
- Add the vegetables: Stir in chopped carrots and potatoes. Cook for a few minutes to develop their flavors.
- Simmer with stock: Pour in chicken or vegetable stock, bringing the mixture to a gentle simmer. Let it cook until the vegetables are tender, about 15 minutes.
- Incorporate the roux: Break the curry roux into chunks and stir them into the pot. Keep stirring until the sauce thickens and becomes velvety smooth. Adjust the consistency with a little extra stock, if needed.
Step 3: Bring It All Together
- Prepare the rice: Cook and fluff steamed short-grain rice for the perfect accompaniment.
- Slice the cutlet: Let the cutlets rest for a minute before slicing them into strips. This helps keep the breading intact.
- Assemble the dish: Arrange the rice and cutlet on a plate, then generously ladle the curry sauce over or beside the cutlet.
Pro Tip
- For an added burst of flavor, garnish with chopped scallions, sesame seeds, or a side of pickled vegetables. Want a healthier twist? Try air-frying or baking the cutlet for a lighter version without sacrificing crunch.
- With these steps, you’ll create a katsu curry that’s not just delicious but also a joy to make. It’s comfort food done right, ready to warm your heart and soul!
Notes
Nutrition Information (Per Serving)
- Calories: 650 kcal
- Fat: 25g
- Saturated Fat: 4g
- Protein: 30g
- Carbohydrates: 75g
- Fiber: 5g
- Sugar: 8g
- Sodium: 850mg