Katsu Curry represents Japanese comfort food. This golden, cozy meal combines a crispy breaded cutlet and a rich, velvety Japanese-style curry. It’s easy to make at home and soul-satisfying.
Katsu Curry never disappoints when cooking for the family, meal-prepping for the week, or treating yourself after a long day.
The dish is delicious but beginner-friendly, despite its grandeur. You can make a restaurant-quality bowl that tastes like it came from a cozy Tokyo café with a few pantry staples, curry roux cubes, and chicken or pork. Let’s dive into this iconic dish and learn how to recreate it in your own kitchen.
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What Is Japanese Katsu Curry?
Japanese Katsu Curry combines two classics:
- Katsu (cutlet): A thin piece of chicken or pork, coated in panko breadcrumbs and shallow-fried until golden and crispy.
- Japanese Curry: A thick, mildly spiced curry made with onions, carrots, potatoes, and a curry roux that gives it that signature glossy finish.
Japanese curry is thicker, milder, and sweeter than Thai or Indian curries; it resembles a hearty stew. It becomes one of the most popular comfort foods in Japan when ladled over hot rice and garnished with crispy cutlet slices.
Why We Love This Dish
- It’s the perfect balance of textures: crispy katsu + creamy curry + fluffy rice.
- Customizable: Make it mild, medium, or hot with different curry roux blocks.
- Kid-friendly & cozy: Mild flavors make it perfect for all ages.
- Great for leftovers: The curry tastes even better the next day.
⭐ Ingredients You’ll Need
For the Katsu
- 2 chicken breasts (or pork loin chops)
- Salt & pepper
- ½ cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Oil for frying
For the Curry
- 1 large onion, sliced
- 2 carrots, chopped
- 2 potatoes, diced
- 2 tbsp oil or butter
- 3 cups water
- 4 blocks Japanese curry roux (Golden Curry, Vermont Curry, or Java Curry work great)
For Serving
- Steamed Japanese rice
- Pickled red ginger (optional but traditional)
How to Make Japanese Katsu Curry — Step-by-Step
1. Prepare the Katsu
First, add salt and pepper to the chicken or pork. This may not seem like much, but it later adds layers of flavor. Your cutlets will cook more quickly and uniformly if you gently pound them to an even thickness.
The breading station should then be set up with flour in one bowl, beaten egg in another, and panko in a third. After dipping the cutlets into the egg and coating them with flour, firmly press them into the panko. Make sure to cover every inch; this is what gives your crust its distinctive crunch.
The cutlets should be shallow-fried in hot oil until they are gorgeously golden on both sides. To remove extra oil without sacrificing their crispness, place them on a cooling rack.
2. Make the Curry Base
Heat butter or oil in a pot. To give your curry sweetness and depth, add your onions and cook until they are soft and beginning to caramelize. Add the potatoes and carrots, stir for a minute, and then pour in the water.
Simmer for 15 to 20 minutes, or until the vegetables are soft. After they are tender, add your curry roux cubes and turn off the heat. Stir until they melt into the broth, creating a glossy, rich sauce.
Restart the heat and give the curry another five to ten minutes to thicken. Right now, the scent is just comforting.
3. Assemble Your Katsu Curry Bowl
Cut the crispy katsu into thin slices. Place the katsu slices neatly on top of a pile of steaming rice on a plate, then cover one side with the curry. For a pop of color and tang, add pickled red ginger.
And there it is: Japanese Katsu Curry in the style of a restaurant!
Tips for the Perfect Katsu Curry
- Use panko, not regular breadcrumbs — it makes all the difference in crunch.
- Don’t overcrowd the pan while frying — you want the oil temperature steady.
- Caramelize the onions well for a richer curry flavor.
- Let the curry rest for a few minutes before serving — it thickens beautifully.
Serving Variations
- Chicken Katsu Curry – the classic, juicy, crispy favorite.
- Pork Tonkatsu Curry – rich, tender, and hearty.
- Vegetable Katsu Curry – use breaded eggplant or tofu for a lighter version.
- Spicy Curry – choose “Java Curry Hot” or add chili oil for heat.
Why You Should Try Making It at Home
When you make Japanese Katsu Curry at home, you’ll see how simple and delicious it is, despite its appearance as a restaurant dish. This recipe is sure to become a staple in your kitchen and a favorite among your blog readers due to its easy preparation, readily available ingredients, and heartwarming flavor.
