Katsu Curry
Japan's ultimate comfort food — a panko-breaded, deep-fried chicken or pork cutlet (tonkatsu) served over steamed rice with a mild, slightly sweet Japanese curry sauce. The contrast of crispy katsu and thick curry is deeply satisfying.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Curry sauce: fry onion and carrot in oil for 10 minutes. Add garlic; cook 2 minutes. Add water/stock and bring to a boil. Simmer 10 minutes. Reduce heat. Break in curry roux blocks; stir until dissolved and thickened. Add Worcestershire. Simmer 5 minutes. Keep warm.
About 5 min
Season cutlets with salt and pepper. Set up a breading station: flour → beaten egg → panko. Coat each cutlet: press firmly into flour, dip in egg, then press firmly into panko ensuring an even, thick coat.
About 11 min
Heat oil to 170°C/340°F. Fry cutlets for 4–5 minutes per side until the panko is deeply golden and the internal temperature is 75°C/165°F. Drain on a rack, not paper towels — the rack prevents the bottom going soggy.
About 11 min
Rest the katsu 2 minutes. Slice into 2 cm strips with a sharp knife (slice confidently through the crispy crust).
About 11 min
Mound rice on one side of each plate. Pour curry sauce next to the rice. Place katsu slices across both, leaning against the rice.
About 11 min
Drizzle tonkatsu sauce over the katsu. Serve with fukujinzuke pickles and a soft-boiled egg.
About 3 min
Nutrition per serving (estimate)
- Calories
- 720
- Protein
- 44 g
- Carbs
- 80 g
- Fat
- 24 g
- Fibre
- 5 g
- Sugar
- 10 g
- Sodium
- 980 mg
Contains: gluten, eggs
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Recipe by Boon Tools.