Japanese curry occupies a unique position in the canon of comfort food. It has almost nothing in common with Indian or Thai curries beyond the name: it is thick, mild, faintly sweet. Built on a roux rather than aromatics steeped in oil. Paired with a tonkatsu cutlet on rice, the result is one of Japan’s great everyday meals. A dish that appears in school canteens, convenience stores, and serious restaurants with equal enthusiasm.
That ubiquity is earned. The curry sauce takes its time: onions caramelized for a full 20 minutes until deeply golden, grated apple and carrot folded in for natural sweetness, then ketchup and Worcestershire sauce added (without apology) because they are traditional and correct. S&B curry powder is worth seeking out at an Asian grocery store.
The katsu follows the three-step breading: flour, egg, panko pressed firmly into the meat for that signature thick crust. Fry at 340 degrees so the outside doesn’t outrun the inside, drain on a rack, slice crosswise, and pour the curry over rice beside it. Make the sauce a day ahead; it only gets better.
I love this so much in all its weird wonderfulness!
How to Make Japanese Katsu Curry
Start the curry sauce: Melt the butter in a saucepan
Start the curry sauce: Melt the butter in a saucepan over medium heat.
Add the diced onions and cook, stirring occasionally, for 15-20 minutes until deeply caramelized and golden brown.
This long cooking is what gives Japanese curry its signature sweetness.
Add the garlic, ginger, grated carrot, and grated
Add the garlic, ginger, grated carrot, and grated apple. Cook for 2 minutes.
Add the curry powder, garam masala, and turmeric, stirring for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to
Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute to form a roux.
Gradually pour in the chicken stock while whisking to prevent lumps.
Classic: Katsu Curry
Total Time: 60 minutes
Yield: 4 servings 1x
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Description
Japanese curry is nothing like Indian or Thai curry — it is thick, mild, slightly sweet, and deeply savory, owing more to British navy rations than to the subcontinent. Paired with a shattering tonkatsu cutlet on a bed of rice, it becomes katsu curry, one of the most popular comfort foods in Japan. The curry sauce is a roux-based gravy, rich with caramelized onions and warm spices, that coats the rice and the crispy cutlet in a deeply satisfying way.
Ingredients
Units
For the curry sauce:
- 2 tablespoons unsalted butter
- 2 medium onions, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium carrot, peeled and grated
- 1/2 apple (such as Fuji), peeled and grated
- 1 tablespoon curry powder (S&B brand preferred)
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon tomato ketchup
- 1 tablespoon Worcestershire sauce
For the katsu:
- 4 boneless pork loin chops or chicken breasts, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- Vegetable oil for frying (about 1 inch deep)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Steamed white rice for serving
- Pickled red ginger (beni shoga) for garnish
Instructions
- Start the curry sauce: Melt the butter in a saucepan over medium heat. Add the diced onions and cook, stirring occasionally, for 15-20 minutes until deeply caramelized and golden brown. This long cooking is what gives Japanese curry its signature sweetness.
- Add the garlic, ginger, grated carrot, and grated apple. Cook for 2 minutes. Add the curry powder, garam masala, and turmeric, stirring for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute to form a roux. Gradually pour in the chicken stock while whisking to prevent lumps.
- Add the soy sauce, honey, ketchup, and Worcestershire sauce. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until thickened to a gravy-like consistency. Strain through a sieve for a smooth sauce, pressing the solids, or leave chunky if preferred.
- While the curry simmers, prepare the katsu: Season the pork or chicken with salt and pepper. Set up a breading station — flour in one dish, beaten eggs in another, panko in a third.
- Dredge each cutlet in flour, shaking off the excess. Dip in egg, letting the excess drip off, then press firmly into the panko, coating both sides thoroughly.
- Pour 1 inch of vegetable oil into a heavy skillet or Dutch oven. Heat to 340°F. Fry the cutlets one or two at a time for 3-4 minutes per side until deep golden brown and cooked through (internal temperature 145°F for pork, 165°F for chicken). Drain on a wire rack.
- Let the cutlets rest for 2 minutes, then slice crosswise into strips. Serve on a plate with steamed rice, pour the curry sauce over the rice (and partly over the katsu), and garnish with pickled ginger.
Notes
- S&B brand curry powder is the standard in Japanese cooking and has a different, sweeter, more rounded flavor profile than Indian curry powders. It is widely available in Asian grocery stores.
- Ketchup and Worcestershire sauce are not shortcuts — they are traditional ingredients in Japanese curry, contributing sweetness, acidity, and umami.
- Press the panko firmly into the meat to build a thick, even coat. Japanese panko has larger, flakier crumbs than Western breadcrumbs and creates a distinctly shatteringly crispy crust.
Category: Main Course
Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
Frequently Asked Questions
What is important to know about making Katsu Curry?
S&B brand curry powder is the standard in Japanese cooking and has a different, sweeter, more rounded flavor than Indian curry powders. It is widely available in Asian grocery stores.
What technique matters most for Katsu Curry?
Ketchup and Worcestershire sauce are not shortcuts, they are traditional ingredients in Japanese curry, contributing sweetness, acidity, and umami.
How should I serve Katsu Curry?
Serve according to Japanese tradition with appropriate accompaniments that enhance and balance the dish. Traditional pairings complete the authentic experience. The recipe includes serving suggestions for sides and beverages that complement the flavors properly.
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