Katsu Curry
Let's make flavorful Japanese Katsu Curry at home! Serve a crunchy, panko-breaded chicken cutlet or pork cutlet over steamed rice and smother it in a rich curry sauce. I'll share my tips and tricks to help you put together this ultimate comfort dish fast. This recipe shows you how to assemble Japanese Katsu Curry. Please read the blog post to see how to customize your own.
Ingredients
Instructions
To Prepare the Japanese Curry
Make your choice of Japanese curry: Beef Curry, Chicken Curry, Instant Pot Curry, Pork Curry, Instant Pot Seafood Curry, Vegetarian Curry, and more on the blog post. If you have time, I recommend making the curry one day before you serve the Katsu Curry. The flavor is better the next day, and it's easier to reheat the curry rather than making it from scratch while you prepare the Katsu.
To Prepare the Katsu
Make your choice of katsu (cutlet): Tonkatsu, Baked Tonkatsu, Chicken Katsu, Baked Chicken Katsu, Gluten-Free Baked Katsu, Fried Shrimp, Baked Ebi Katsu, Baked Fish Katsu, Menchi Katsu, and more on the blog post.
To Make the Steamed Rice
Make the cooked Japanese short-grain rice (I recommend serving Japanese short-grain rice with Japanese curry) using a rice cooker, a pot over the stovetop, a pressure cooker (Instant Pot), or a donabe.
To Serve the Katsu Curry
Serve an individual portion of steamed rice on a plate or bowl and ladle some Japanese curry alongside the rice. Place the Katsu on the top. Garnish it with fukujinzuke (Japanese red pickled vegetables) on the side.
Nutrition
- Calories
- 627 kcal
- Carbohydrate Content
- 64 g
- Protein Content
- 50 g
- Fat Content
- 18 g
- Saturated Fat Content
- 8 g
- Trans Fat Content
- 2 g
- Cholesterol Content
- 214 mg
- Sodium Content
- 875 mg
- Fiber Content
- 4 g
- Sugar Content
- 10 g
- Unsaturated Fat Content
- 4 g
- Serving Size
- 1 serving
