Homemade Japanese katsu curry is the ultimate comfort food: creamy curry over steamed rice topped with a crispy katsu. This flavorful meal comes together in under 30 minutes and makes a great weeknight dinner that tastes even better the next day.
What is Japanese katsu curry?
You may have seen Japanese katsu curry in anime or as the curry emoji 🍛. It pairs a thick, savory Japanese curry with a crunchy breaded pork or chicken cutlet, served over rice.
Japanese curry is noticeably thicker than many other curries. The sauce is typically made with curry roux cubes that create a rich, velvety texture and concentrated flavor. This simple recipe is approachable and forgiving, making it a new go-to for busy evenings.
Japanese Katsu Curry Variations
There’s lots of flexibility when making katsu curry. This version uses thick pork chops, but chicken cutlets work perfectly as well. For thinner cuts, cook a little less time; for thicker cuts, allow a bit more frying time. If you prefer a vegetarian option, crispy tofu or seitan are excellent substitutes, or simply serve the curry over rice and vegetables.
Feel free to adjust vegetables, spice level, and creaminess to suit your taste. Cooking should be adapted to what you enjoy.
Ingredients
Katsu curry requires only a handful of common ingredients. Onions, carrots, and potatoes form the base of the curry, and pre-made Japanese curry roux makes assembling the sauce quick. Panko breadcrumbs give the katsu its characteristic crunch.
Curry roux cubes
Japanese curry roux comes in many brands and spice levels (mild, medium, hot). Any reputable brand will produce a delicious curry; choose the spice level you prefer.
Vegetables
This recipe uses onion, carrot, and potato. You can omit or swap vegetables as you like—sweet potatoes, squash, or additional root vegetables all work well. Cut vegetables into uniform pieces so they cook evenly. Parboiling the potatoes and carrots briefly helps them become tender before finishing in the curry sauce.
Can it be made vegetarian?
Yes. Many curry roux products are vegetarian-friendly, but always check the packaging. Serve the curry with vegetables, rice, and a plant-based katsu such as crispy tofu or seitan for a satisfying meat-free meal.
Storing leftovers
Curry often tastes better the next day as the flavors meld. Let leftovers cool, store in an airtight container, and refrigerate for 3–4 days. Reheat gently on the stovetop with a splash of water to loosen the sauce for best results.
Want more Japanese recipes?
- 7/11 convenience store Japan inspired egg sandwiches
- Japanese potato salad
- Hanami dango (tri-colored mochi dessert)
Japanese Katsu Curry
- Author: Jasmine and Tea
- Total Time: 30
- Yield: 4 servings
Description
Homemade Japanese katsu curry is creamy curry served over rice with a crunchy breaded cutlet. Fast to prepare and deeply comforting.
Ingredients
Curry
- ½ onion (about 100 g)
- 1 carrot (about 100 g)
- 3 medium potatoes (about 300 g)
- 2½ cups water
- Japanese curry roux cubes (amount per package instructions)
- ½ cup coconut cream (118 ml) – optional for extra richness
Katsu
- 2 eggs
- 2 tbsp all-purpose flour
- ¼ tsp garlic powder
- Salt and pepper, to taste
- Frying oil (neutral oil with a high smoke point)
- 4 thick pork chops (about ½–¾ inch) or chicken cutlets
- Panko breadcrumbs
Instructions
- Prepare the vegetables: dice the onion and cut the carrots and potatoes into small, even cubes so they cook evenly.
- Heat a little oil in a pot over medium heat. Sauté the onion until translucent, about 3–4 minutes. Add the carrots and potatoes and cook, stirring, for 2 minutes.
- Add the water and scrape the bottom of the pot to release any browned bits. Bring to a boil and cook about 8 minutes, until the vegetables are mostly tender.
- Reduce the heat to medium-low, add the curry roux cubes per package directions, and stir until dissolved. For a creamier sauce, stir in coconut cream. Cover and simmer on low for about 10 minutes, until vegetables are fully soft and the sauce is thick.
- While the curry simmers, prepare the katsu: whisk eggs with flour, garlic powder, salt, and pepper to make a thin batter. Tenderize or flatten the meat to even thickness. Dip each piece in the batter, then press into panko breadcrumbs so all sides are well coated.
- Heat oil in a deep skillet or pot to frying temperature. Fry the katsu until golden brown and cooked through, about 2–4 minutes per side depending on thickness. Drain on paper towels.
- To serve, mound steamed rice on plates, spoon the curry alongside or over the rice, and place sliced katsu on top. Garnish with parsley flakes or pickled red ginger if desired. Enjoy!
- Prep Time: 10
- Cook Time: 20