Homemade Japanese katsu curry is the ultimate comfort food. Creamy curry over rice and crispy katsu combine in this delicious meal ready in under 30 minutes!
What is Japanese katsu curry?
I’m sure you’ve seen Japanese katsu curry in anime. If not, you’ve probably seen the 🍛 emoji!
It’s a combination of curry and a crispy pork loin or chicken cutlet served on rice. Japanese curry is much thicker than other cultures, like Thai curry. The curry is thickened with roux cubes which give amazing flavor. This will be your new go-to week night meal because it’s so easy to make and tastes even better the next day!
Japanese Katsu Curry Variations
There’s no right or wrong way to make this – just do what you like best! I used a thick pork chop for this recipe, but chicken works great as well. I prefer thicker cuts of pork, but thin pork loins will taste great too. If you’re not a big meat fan, possibly add some crispy tofu – or just enjoy the curry and rice by itself!
Cooking is all about making foods to best suit your taste, so adjust this recipe to suit you. You’re the one eating it, after all.
Ingredients
The great thing about Japanese curry katsu is that it requires few ingredients and many are kitchen staples. Everyone has carrots, potatoes and onions – and you should have Panko breadcrumbs if you make Asian food often!
Curry roux cubes
Japanese curry sauce is made from roux cubes. There are many brands to choose from and all taste great. You may be able to taste the difference between brands, but I honestly can’t tell that much! The curry boxes also have different spice levels, varying from mild, medium and hot.
Vegetables
This recipe uses only the basics: onions, carrots and potatoes. Feel free to leave out any vegetables you don’t like, or add your favorites! I’ve had curry with sweet potatoes before and was so surprised by how much I liked it.
There is just one tip I have for vegetables – make sure to cut in uniform pieces so it all cooks evenly. I also parboiled the carrots and potatoes in water before adding the curry cubes.
Can it be made vegetarian?
Yes, absolutely! Japanese curry is very easy to make vegetarian, especially since the curry cubes do not contain any meat. It even says so on the packaging! Enjoy the curry with vegetables and rice, or add your choice of protein. I recommend crispy tofu or seitan.
Storing leftovers
Did you know that curry tastes even better the next day? I remember making a big batch of chicken curry and heating up the leftovers from the night before. I was amazed at how much more flavorful it had become. It already tasted good, but the leftovers were even better!
Let the curry cool down and transfer to a container. Place in the fridge and enjoy within 3 to 4 days. I recommend reheating on the stovetop with a splash of water to loosen the sauce.
Want more Japanese recipes?
- 7/11 convenience store Japan inspired egg sandwiches
- Japanese potato salad
- Hanami dango (tri-colored mochi dessert)
Japanese Katsu Curry
- Total Time: 30
- Yield: 4 servings 1x
Description
Homemade Japanese katsu curry is the ultimate comfort food. Creamy curry over rice and crispy katsu combine in this delicious meal ready in under 30 minutes!
Ingredients
Curry
- ½ onion (100g)
- 1 carrot (100g)
- 3 medium potatoes (300g)
- 2 ½ cups water
- Japanese curry roux cubes
- ½ cup coconut cream (118ml) optional
Katsu
- 2 eggs
- 2 tbsp all-purpose flour
- ¼ tsp garlic powder
- salt + pepper to taste
- frying oil
- 4 thick pork chops (about ½ to ¾ inch) or chicken cutlets
- Panko breadcrumbs
Instructions
- First, prepare the vegetables. Dice the onion into small pieces. Peel the carrots and potatoes and chop into small, even cubes. Larger pieces will take longer to cook.
- Add oil to a pot on medium heat. Add the onions and cook until translucent, about 3 to 4 minutes. Then, add the carrots and potatoes and cook for 2 minutes. Stir often and lower the heat if needed to prevent it from burning.
- Next, add the water to the pot and scrape the bottom to release more flavor. Boil the vegetables for about 8 minutes, or until mostly soft. Reduce the heat to medium low, add 2 curry cubes and gently stir until mixed in.
- Then, add the coconut cream if you want it extra creamy. Cover with a lid and cook on low heat for about 10 minutes, or until vegetables are soft.
- While the curry is cooking, prepare the katsu. For the batter, mix together the eggs, flour, salt and pepper until smooth. Use the dull side of a knife to tenderize the pork (watch my video if you need a tutorial). If using chicken, flatten with a mallet for even thickness. Dip the meat into the batter, then into a bowl of Panko breadcrumbs. Ensure all sides are covered and pat down to adhere.
- Heat oil in a pot and cook the katsu until golden brown on both sides. The time will vary based on the thickness of your meat, but mine took around 2 to 3 minutes on each side.
- Now you’re ready to plate! Add a generous serving of rice on a plate and spoon over the curry. Cut the katsu into pieces and lay it right on top. Garnish with parsley flakes and enjoy!
- Prep Time: 10
- Cook Time: 20
