Katsu curry is a beloved Japanese comfort food that has found its way into homes and restaurants worldwide. It's a dish that pairs the crispy crunch of breaded meat with a rich, flavorful curry sauce—a combination that's simply irresistible. If you've ever enjoyed this dish at restaurants like Wagamama, you'll know just how satisfying it is. But did you know you can recreate that exact magic at home? With our Chefbabette japanese katsu curry recipe, you’ll be able to bring the flavors of Japan to your kitchen with ease.
In this article, we’ll walk you through everything you need to know to prepare the best homemade katsu curry. From the basics of Japanese katsu curry to tips and tricks for perfecting your curry sauce and katsu, we’ve got you covered!
What is Katsu Curry?
Before we get into the recipe, let’s take a moment to understand the components of this delicious dish.
Katsu (pronounced kah-tsu) refers to a breaded and deep-fried cutlet, traditionally made from pork or chicken. The cutlet is coated in panko breadcrumbs, which gives it that signature crispiness.
Curry in Japan is a unique take on the dish compared to what you might be used to. Japanese curry is milder, thicker, and often sweeter than its Indian counterpart. It’s made with a variety of vegetables like onions, carrots, and potatoes, along with a special curry roux—a thickening paste made of butter, flour, and spices.
The magic of Japanese katsu curry comes from combining these two elements: a crispy katsu cutlet served on top of a bed of rice, smothered in savory, aromatic curry sauce.
Now that we know what we’re aiming for, let’s dive into our Japanese katsu curry recipe.
The Perfect Japanese Katsu Curry Recipe
Ingredients for Katsu
To make the perfect katsu, you’ll need the following ingredients:
- 2 boneless chicken breasts or pork chops (or a mix of both, depending on your preference)
- 1 cup all-purpose flour (for dredging)
- 2 large eggs, beaten (for the egg wash)
- 1 ½ cups panko breadcrumbs (these are essential for that crispy texture)
- Salt and pepper, to taste
- Vegetable oil (for frying)
Ingredients for the Curry Sauce
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 1 medium potato, peeled and diced
- 1 tablespoon curry powder
- 1 tablespoon garam masala (optional, but it adds depth)
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 4 cups chicken or vegetable stock
- 1 tablespoon honey (optional, for sweetness)
- Salt and pepper, to taste
Ingredients for Serving
- Steamed rice (preferably Japanese short-grain rice)
- Fresh herbs or spring onions (optional, for garnish)
Step-by-Step Instructions for Preparing Your Katsu Curry
Step 1: Prepare the Katsu
- Flatten the meat: Start by flattening your chicken breasts or pork chops to an even thickness. This ensures that they cook uniformly and become crispy. You can use a meat mallet or the back of a heavy pan for this. Flattening the meat is crucial, so don’t skip this step!
- Season the cutlets: Lightly season both sides of the meat with salt and pepper. This helps bring out the natural flavors of the meat.
- Bread the cutlets: Set up a breading station with three shallow dishes. In the first, add flour. In the second, beat the eggs. In the third, place the panko breadcrumbs. Coat each cutlet by dipping it in flour first, followed by the beaten egg, and then pressing it into the panko breadcrumbs until fully coated. The panko is essential for that satisfying crunch.
- Fry the cutlets: Heat a good amount of vegetable oil in a large frying pan over medium heat. Fry the breaded cutlets for about 3-4 minutes per side, or until golden brown and crispy. Once done, transfer them to a paper towel-lined plate to remove excess oil.
Step 2: Prepare the Curry Sauce
- Sauté the onions and garlic: In a separate pan, heat the vegetable oil over medium heat. Add the chopped onions and cook for about 5 minutes until they become soft and translucent. Add the minced garlic and cook for another minute until fragrant.
- Cook the carrots and potatoes: Add the diced carrots and potatoes to the pan. Cook for a few minutes, stirring occasionally, until they start to soften.
- Spice it up: Sprinkle the curry powder and garam masala (if using) over the vegetables. Stir everything together to let the spices bloom, releasing their wonderful aroma. This is where the magic of Japanese katsu curry starts to take shape.
- Add the liquids: Pour in the chicken or vegetable stock, followed by soy sauce, Worcestershire sauce, and honey (if you’re using it). Stir to combine, then bring the mixture to a boil.
- Simmer the sauce: Reduce the heat and let the curry sauce simmer for 20-25 minutes, or until the vegetables are tender and the sauce has thickened to your desired consistency. You can mash the potatoes slightly to help thicken the sauce further.
- Blend the sauce (optional): If you prefer a smooth curry sauce, use an immersion blender or regular blender to purée the mixture. For a chunkier texture, leave it as is.
- Season to taste: Finally, taste the curry sauce and adjust the seasoning with salt, pepper, or additional honey for sweetness. The flavor should be well-balanced between savory and sweet.
Step 3: Assemble the Dish
- Serve the rice: Spoon a generous serving of cooked rice onto each plate. Traditionally, Japanese katsu curry is served with short-grain rice, which has a sticky, slightly sweet texture that pairs perfectly with the curry.
- Add the katsu: Slice the crispy katsu cutlets into strips and place them on top of the rice.
- Pour the curry sauce: Ladle the rich, fragrant curry sauce generously over the rice and katsu. Make sure every bite has a nice balance of curry sauce and crispy katsu.
- Garnish (optional): Top with freshly chopped herbs, green onions, or a dash of sesame seeds for added flavor and color.
Tips for Perfecting Your Japanese Katsu Curry Recipe
1. Choose the Right Meat
The choice between chicken and pork for your katsu is entirely up to you. Traditionally, tonkatsu (pork) is used in Japanese katsu curry recipes, but chicken katsu has also become incredibly popular. Pork is juicier and slightly richer, while chicken offers a leaner option. Both are delicious, so experiment to see which one you prefer.
2. Use Panko Breadcrumbs
Panko breadcrumbs are the key to achieving that signature crispiness. Unlike regular breadcrumbs, panko is lighter and airier, which makes for a crunchy, golden coating. Avoid substituting with other types of breadcrumbs for the best result.
3. Adjust the Curry to Your Taste
Japanese curry is much milder and sweeter compared to other types of curry. However, you can adjust the sweetness and spice levels to suit your preferences. Add more honey for sweetness or throw in some chili flakes if you like your curry on the spicy side.
4. Make the Curry Sauce Ahead of Time
The curry sauce can be made in advance and stored in the refrigerator for a couple of days. This is a great way to save time on busy evenings. You can even freeze the sauce for later use, so you’ll always have some ready to go when you crave katsu curry.
Conclusion
With our Chefbabette Japanese Katsu Curry Recipe, you now have all the tools you need to make this beloved Japanese comfort food right at home. Whether you’re craving the crispy katsu or the rich, flavorful curry sauce, this dish is sure to satisfy. By following this easy-to-follow recipe, you can recreate the magic of katsu curry just like you’d find at your favorite restaurant, but from the comfort of your own kitchen.