Katsu Curry
On rainy days, there’s nothing quite like katsu curry: hot rice, thick curry, crisp cutlet, and cold shredded cabbage on the side. I use curry blocks for this. They taste right, and once you add onion, carrot, potato, and a little grated apple, the sauce tastes much better than it should for how easy it is.
- Total
- about 50 minutes
- Serves
- 2 to 3
Recipe
Katsu Curry
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- about 50 minutes
- Serves
- 2 to 3
Ingredients
Curry
Katsu
To serve
Instructions
- 1
Make the curry
Heat oil in a pot over medium heat. Add the onion and cook for 6 to 8 minutes, until soft and lightly browned.
- 2
Add the vegetables
Add carrot and potato. Stir for 1 minute, then add water or stock. Bring to a boil, lower the heat, and simmer for 15 to 20 minutes, until the vegetables are tender.
- 3
Add the curry blocks
Turn the heat to low. Add the curry roux and stir until fully dissolved. Add ketchup, soy sauce, and grated apple if using. Simmer for 5 to 10 minutes, stirring often, until thick and glossy. Keep warm.
- 4
Prep the cutlets
Pat the chicken or pork dry. Pound to an even ½-inch thickness if needed. Season both sides with salt and pepper.
- 5
Bread the katsu
Coat each cutlet in flour, then egg, then panko. Press the panko on firmly so the crust is even.
- 6
Fry
Heat about ½ inch of oil in a skillet over medium heat. Fry the cutlets for 3 to 4 minutes per side, until deep golden and cooked through. Drain on a rack.
- 7
Slice
Rest the katsu for 2 minutes, then slice into strips.
- 8
Serve
Put rice on the plate, spoon curry beside it, and place the sliced katsu on top. Add shredded cabbage and pickles on the side.
Estimated nutrition
Per serving (1 of 3)
- Calories
- 647 kcal
- Protein
- 33.7 g
- Carbs
- 80.3 g
- Fat
- 19.9 g
Calculated from the listed amounts. Optional or unmeasured additions are excluded; brands, substitutions, and cooking losses can change the result.
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Katsu Curry
Nutrition · Per serving (1 of 3)
- Protein
- 33.7 g
- Carbs
- 80.3 g
- Fat
- 19.9 g
647 Cal
Estimated · optional extras excluded
Katsu Curry
Make the curry
Heat oil in a pot over medium heat. Add the onion and cook for 6 to 8 minutes, until soft and lightly browned.
For this step
All ingredients · 19
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Recipe notes
Cook’s notes
- Do not pour all the curry over the katsu right away. Keep some of the cutlet above the sauce so the crust stays crisp.
- For better cabbage, slice it very thin, soak it in cold water for 5 minutes, then drain well.
- Use boxed Japanese curry roux. Golden Curry, Vermont Curry, and Java Curry all work.
Equipment & shortcuts
- Stovetop is the best method here — the curry comes together quickly, and you need the stove for the katsu anyway. An Instant Pot is only worth it if you're making a big batch of curry sauce ahead.
