Incredible Homemade Katsu Curry: Your 1-Hour Guide to Pure Joy

Prepare the Katsu: Pat the chicken or pork dry. Season with salt and pepper. Set up a breading station: one shallow dish with flour, one with beaten egg, and one with panko breadcrumbs.

Dredge each cutlet in flour, shaking off excess. Dip in egg, letting excess drip off. Then, coat thoroughly in panko, pressing gently to adhere.

Heat about 1 inch of vegetable oil in a large skillet or deep pot over medium-high heat to 350°F (175°C).

Carefully place the breaded cutlets in the hot oil. Fry for 3-5 minutes per side, until golden brown and cooked through. Remove and place on a wire rack to drain excess oil.

Make the Curry Sauce: In a separate large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the chopped carrots and potatoes. Cook for another 5-7 minutes, stirring occasionally.

Pour in the broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until vegetables are tender.

Remove from heat. Break the curry roux blocks into pieces and add them to the pot. Stir until the roux completely dissolves and the sauce thickens. If the sauce is too thick, add a little more broth or water. Stir in soy sauce, if using.

Serve: Slice the katsu into strips. Ladle a generous amount of cooked rice onto a plate. Pour the hot curry sauce next to or over the rice. Arrange the sliced katsu on top of the rice or next to the curry. Garnish with fukujinzuke, if desired.