Homemade Japanese katsu curry is the ultimate comfort food. Creamy curry over rice with a crispy katsu creates a satisfying meal that can be ready in under 30 minutes.
What is Japanese katsu curry?
You’ve likely seen Japanese katsu curry in anime or spotted the curry emoji 🍛. It pairs a rich, thick Japanese-style curry with a breaded, fried cutlet—usually pork loin or chicken—served over rice.
Japanese curry is thicker than many other curries, often made from curry roux cubes that thicken the sauce and add deep flavor. This dish is simple to prepare, great for weeknights, and often tastes even better the next day.
Japanese Katsu Curry Variations
There’s no single correct way to make katsu curry—adjust it to your preferences. This version uses thick pork chops, but chicken cutlets work well. Thin pork loins are fine, too. For a vegetarian option, swap the meat for crispy tofu or seitan, or simply enjoy the curry and rice with extra vegetables.
Cooking is about adapting recipes to your taste, so feel free to experiment with cuts, proteins, and seasonings until it’s just right for you.
Ingredients
Japanese katsu curry uses a small list of common ingredients. You’ll typically need onions, carrots, potatoes, water, and Japanese curry roux. If you cook Asian food often, you may already have Panko breadcrumbs for the katsu.
Curry roux cubes
The curry sauce is built from Japanese curry roux cubes, which come in many brands and spice levels (mild, medium, hot). They’re the easiest way to get the classic thick, savory curry flavor.
Vegetables
This recipe uses basic vegetables: onion, carrot, and potato. You can omit or substitute as you like—sweet potatoes, for example, add a pleasant sweetness. Cut vegetables into uniform pieces so they cook evenly. Parboiling the carrots and potatoes briefly before adding roux can speed up cooking and ensure tender results.
Can it be made vegetarian?
Yes. Japanese curry is easy to make vegetarian. Many curry roux products themselves contain no meat, though you should check packaging to be sure. Serve the curry with vegetables and rice, or add crispy tofu or seitan for protein.
Storing leftovers
Curry often develops deeper flavor overnight, so leftovers can be even better. Allow the curry to cool, transfer it to an airtight container, and store it in the refrigerator for 3–4 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.
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 combines a creamy, thick curry sauce with a crunchy breaded cutlet over steamed rice. It’s comforting, quick to prepare, and perfect for easy dinners or meal prep.
Ingredients
Curry
- ½ onion (about 100g)
- 1 carrot (about 100g)
- 3 medium potatoes (about 300g)
- 2 ½ cups water
- Japanese curry roux cubes (amount per package instructions)
- ½ cup coconut cream (118ml) optional for extra creaminess
Katsu
- 2 eggs
- 2 tbsp all-purpose flour
- ÂĽ tsp garlic powder
- Salt and pepper to taste
- Frying oil (vegetable or canola)
- 4 thick pork chops (about ½–¾ inch) or chicken cutlets
- Panko breadcrumbs
Instructions
- Prepare the vegetables: finely dice the onion. Peel 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 for 2 more minutes, stirring to avoid burning.
- Add the water and scrape the bottom of the pot to release any browned bits. Bring to a boil, then simmer for about 8 minutes until the vegetables are mostly tender. Reduce heat to medium-low and stir in 2 curry roux cubes until dissolved.
- If using, add coconut cream for added richness. Cover and cook on low for about 10 minutes or until vegetables are fully soft and the sauce has thickened.
- While the curry finishes, prepare the katsu. Whisk eggs with flour, salt, and pepper until smooth. Tenderize pork with the dull side of a knife or flatten chicken with a mallet for even thickness. Dip each piece into the egg mixture, then coat thoroughly with Panko, pressing to adhere.
- Heat frying oil in a pot or deep pan and fry the katsu until golden brown and cooked through, about 2–4 minutes per side depending on thickness. Drain on paper towels.
- To serve, place steamed rice on each plate, ladle the curry over the rice, and slice the katsu into strips. Lay the katsu on top of the curry, garnish as desired, and enjoy.
- Prep Time: 10
- Cook Time: 20