Description
Japanese curry is nothing like Indian or Thai curry — it is thick, mild, slightly sweet, and deeply savory, owing more to British navy rations than to the subcontinent. Paired with a shattering tonkatsu cutlet on a bed of rice, it becomes katsu curry, one of the most popular comfort foods in Japan. The curry sauce is a roux-based gravy, rich with caramelized onions and warm spices, that coats the rice and the crispy cutlet in a deeply satisfying way.
Ingredients
Units
Scale
For the curry sauce:
- 2 tablespoons unsalted butter
- 2 medium onions, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium carrot, peeled and grated
- 1/2 apple (such as Fuji), peeled and grated
- 1 tablespoon curry powder (S&B brand preferred)
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon tomato ketchup
- 1 tablespoon Worcestershire sauce
For the katsu:
- 4 boneless pork loin chops or chicken breasts, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- Vegetable oil for frying (about 1 inch deep)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Steamed white rice for serving
- Pickled red ginger (beni shoga) for garnish
Instructions
- Start the curry sauce: Melt the butter in a saucepan over medium heat. Add the diced onions and cook, stirring occasionally, for 15-20 minutes until deeply caramelized and golden brown. This long cooking is what gives Japanese curry its signature sweetness.
- Add the garlic, ginger, grated carrot, and grated apple. Cook for 2 minutes. Add the curry powder, garam masala, and turmeric, stirring for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute to form a roux. Gradually pour in the chicken stock while whisking to prevent lumps.
- Add the soy sauce, honey, ketchup, and Worcestershire sauce. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until thickened to a gravy-like consistency. Strain through a sieve for a smooth sauce, pressing the solids, or leave chunky if preferred.
- While the curry simmers, prepare the katsu: Season the pork or chicken with salt and pepper. Set up a breading station — flour in one dish, beaten eggs in another, panko in a third.
- Dredge each cutlet in flour, shaking off the excess. Dip in egg, letting the excess drip off, then press firmly into the panko, coating both sides thoroughly.
- Pour 1 inch of vegetable oil into a heavy skillet or Dutch oven. Heat to 340°F. Fry the cutlets one or two at a time for 3-4 minutes per side until deep golden brown and cooked through (internal temperature 145°F for pork, 165°F for chicken). Drain on a wire rack.
- Let the cutlets rest for 2 minutes, then slice crosswise into strips. Serve on a plate with steamed rice, pour the curry sauce over the rice (and partly over the katsu), and garnish with pickled ginger.
Notes
- S&B brand curry powder is the standard in Japanese cooking and has a different, sweeter, more rounded flavor profile than Indian curry powders. It is widely available in Asian grocery stores.
- Ketchup and Worcestershire sauce are not shortcuts — they are traditional ingredients in Japanese curry, contributing sweetness, acidity, and umami.
- Press the panko firmly into the meat to build a thick, even coat. Japanese panko has larger, flakier crumbs than Western breadcrumbs and creates a distinctly shatteringly crispy crust.
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving