Name: Japanese Katsu Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 2 tablespoons neutral oil; 1 large onion, thinly sliced; 2 cloves garlic, minced; 1 tablespoon grated ginger; 2 medium carrots, peeled and sliced; 2 medium potatoes, peeled and cubed; 2 tablespoons curry powder; 1 tablespoon garam masala; 2 tablespoons all-purpose flour; 2 ½ cups vegetable or chicken broth; 1 tablespoon soy sauce; 1 tablespoon ketchup; 1 teaspoon honey (optional); Salt and pepper, to taste; 2 boneless chicken breasts or 1 block firm tofu (pressed and sliced); ½ cup all-purpose flour; 1 large egg, beaten (or plant-based milk for vegan option); 1 cup panko breadcrumbs; Neutral oil for frying; Steamed white rice; Pickled ginger (optional); Green onions or parsley, chopped (for garnish)

Japanese Katsu Curry is the ultimate comfort dish I turn to when I’m craving something hearty, flavorful, and satisfying. It features golden, crispy panko-breaded chicken or tofu laid over fluffy white rice, all smothered in a thick, savory Japanese-style curry sauce. The combination of textures—from crunchy cutlet to velvety curry—makes this a meal I love coming back to again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Curry Sauce:

2 tablespoons neutral oil

1 large onion, thinly sliced

2 cloves garlic, minced

2 medium carrots, peeled and sliced

1 tablespoon grated ginger

2 medium potatoes, peeled and cubed

2 tablespoons curry powder

1 tablespoon garam masala

2 tablespoons all-purpose flour

1 tablespoon soy sauce

2 ½ cups vegetable or chicken broth

1 tablespoon ketchup

1 teaspoon honey (optional)

Salt and pepper, to taste

For the Katsu:

2 boneless chicken breasts or 1 block firm tofu (pressed and sliced)

Salt and pepper

½ cup all-purpose flour

1 large egg, beaten (or plant-based milk for vegan option)

1 cup panko breadcrumbs

Neutral oil for frying

To Serve:

Steamed white rice

Pickled ginger (optional)

Green onions or parsley, chopped (for garnish)

Directions

I start by heating oil in a large saucepan over medium heat. Once hot, I add the sliced onions and sauté until they’re soft and golden, about 8–10 minutes.

Next, I stir in garlic and ginger, cooking for about a minute until fragrant. Then I add the carrots and potatoes and sauté for another 3–4 minutes.

I sprinkle in curry powder, garam masala, and flour, stirring continuously to coat the vegetables.

I gradually pour in the broth, stirring well to dissolve the flour. Then I add the soy sauce, ketchup, and honey (if using), bring it to a simmer, and cook uncovered for 20–25 minutes until the vegetables are tender and the sauce has thickened. I finish with salt and pepper to taste.

While the curry is simmering, I prep the katsu. I season the chicken or tofu with salt and pepper, dredge each piece in flour, dip it in beaten egg (or plant milk), and coat it in panko breadcrumbs.

In a frying pan, I heat oil over medium-high heat and shallow fry the cutlets until golden and crispy—about 3–4 minutes per side. I let them drain on paper towels or a wire rack.

To serve, I slice the katsu and lay it over a bed of rice, spooning the rich curry sauce on top. If I’m in the mood, I garnish with pickled ginger and chopped green onions.

Servings and timing

This recipe serves 4 people and takes about 50 minutes from start to finish.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: Around 520 kcal per serving

Variations

When I’m not in the mood for meat, I swap in tofu for a delicious vegan version. For an extra-spicy kick, I sometimes add a bit of chili powder to the curry. If I’m feeling indulgent, I use pork cutlets (tonkatsu-style) instead of chicken. I’ve also made this with sweet potatoes instead of regular ones for a different twist.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 3 days. The curry sauce reheats beautifully in a saucepan or microwave. For the katsu, I reheat it in the oven or air fryer to keep that crispy texture. I avoid microwaving the katsu directly, as it tends to go soggy.

FAQs

How can I make this recipe completely vegan?

I use tofu instead of chicken and plant-based milk instead of egg for the coating. I also make sure to use vegetable broth and skip the honey or replace it with a vegan sweetener.

Can I freeze Japanese Katsu Curry?

I freeze the curry sauce separately in airtight containers for up to 3 months. I don’t recommend freezing the breaded katsu, as it loses its crispiness, but I can prep it in advance and fry fresh.

What kind of curry powder should I use?

I usually use Japanese curry powder like S&B brand. It has a milder, sweeter flavor that’s distinct from Indian curry powders. If I don’t have it, I adjust the spice level and sweetness to get a similar taste.

What’s the best rice to serve with Katsu Curry?

I like serving this with short-grain Japanese rice, but jasmine rice or any plain steamed rice works well too. The key is having a rice that can soak up that curry sauce.

Can I bake the katsu instead of frying?

Yes, I bake the breaded cutlets at 400°F (200°C) for about 20–25 minutes, flipping halfway through. They won’t be quite as crispy, but it’s a lighter option I go for sometimes.

Conclusion

Japanese Katsu Curry is a dish I never get tired of making—or eating. It’s rich, crunchy, and comforting all in one plate. Whether I go for tofu or chicken, I always enjoy the harmony of warm curry with crispy katsu over soft rice. It’s a reliable favorite I can count on any day of the week.

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