Description
Japanese Katsu Curry is a hearty and comforting dish featuring crispy panko-breaded chicken or tofu served over fluffy rice, topped with a thick, flavorful Japanese-style curry sauce. A perfect balance of texture and taste.
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)
Instructions
- Heat 2 tablespoons of neutral oil in a large saucepan over medium heat.
- Add the sliced onions and sauté until soft and golden, about 8–10 minutes.
- Stir in the garlic and ginger, cooking for about 1 minute until fragrant.
- Add carrots and potatoes; sauté for another 3–4 minutes.
- Sprinkle in curry powder, garam masala, and flour; stir to coat the vegetables evenly.
- Gradually pour in the broth, stirring to dissolve the flour and prevent lumps.
- Add soy sauce, ketchup, and honey (if using). Simmer uncovered for 20–25 minutes until vegetables are tender and the sauce thickens. Season with salt and pepper.
- While the curry simmers, season chicken or tofu with salt and pepper.
- Dredge each piece in flour, dip in beaten egg (or plant milk), then coat with panko breadcrumbs.
- Heat oil in a frying pan over medium-high heat and shallow fry the katsu until golden and crispy, about 3–4 minutes per side.
- Drain the katsu on paper towels or a wire rack.
- To serve, slice the katsu, place over steamed rice, and top with curry sauce. Garnish with pickled ginger and chopped green onions if desired.
Notes
Swap chicken for tofu for a vegan version.
Use Japanese curry powder like S&B for authentic flavor.
Bake katsu at 400°F (200°C) for a lighter version.
Use sweet potatoes instead of regular ones for variation.
Store curry sauce separately and reheat katsu in the oven or air fryer for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 75 mg
