Katsu Curry
(カツカレー)

Almost every Sunday, my mom makes our family either katsu or curry. Sometimes a combination of both to make katsu curry.

When it comes to comfort food, few dishes can rival the warm, hearty embrace of Japanese katsu curry. This beloved dish, a harmonious blend of crispy cutlets and rich curry sauce, has captured the hearts (and stomachs) of many around the globe. Let’s take a delightful dive into the origins, preparation, and unique charm of katsu curry.

Katsu curry, or “kare raisu” with katsu, is a relatively recent addition to Japanese cuisine, which melds elements of both Japanese and Western culinary traditions. Curry itself was introduced to Japan by the British during the Meiji era (1868-1912) and was initially considered a Western dish. The Japanese adapted the curry to their tastes, creating a sweeter, milder version compared to its Indian counterpart.

The term “katsu” is derived from “katsuretsu,” meaning “cutlet.” Typically made from pork (tonkatsu) or chicken (chicken katsu), the meat is breaded and fried to perfection.

Ways to Use Japanese Curry

Making katsu curry at home can be a fun and rewarding experience. To make it at home, you will need Japanese curry. It’s incredibly versatile and delicious to eat in many ways.

Here are other ways to use Japanese curry:

1. Curry Pan (カレーパン): A crispy, deep-fried bread roll filled with a savory, spiced curry filling, offering a delicious contrast between the crunchy exterior and the flavorful, hearty interior.

2. Curry Udon: Features thick, chewy udon noodles served in a rich and flavorful curry broth, often garnished with green onions, and slices of meat or vegetables.

3. Japanese Curry (カレーライス): And of course, if you are wanting a quick, simple meal, plain ol’ Japanese curry is the way to go. It’s a rich, flavorful dish featuring a thick, savory sauce with a hint of sweetness served over rice. Made using Japanese curry roux, tender meat, and vegetables like potatoes, carrots, and onions, it’s a comforting and hearty meal.

Recommended Rice Cookers

Japanese curry is typically served by ladling the curry over a bed of steamed rice. The ratio of curry to rice is a matter of personal preference. Some like a lot of curry to thoroughly mix with the rice, while others prefer a smaller amount. Regardless, rice is a fundamental component of Japanese curry, providing the perfect base that complements the rich, flavorful sauce.

In Japanese curry, the most commonly used rice is short-grain white rice, often referred to as sushi rice. This type of rice is characterized by its plump, sticky grains that clump together when cooked, making it easy to pick up with chopsticks. Medium grain rice also works great, which is what I usually use. See my recs HERE.

While short-grain white rice is the most traditional, you can also experiment with other types of rice:

Brown Rice: For a nuttier flavor and more fiber, brown rice can be a nutritious alternative. It has a chewier texture but pairs well with the robust flavors of the curry.
Mixed Grains: Some people enjoy a mix of white rice and grains like barley or millet for added texture and nutritional benefits.
Cauliflower Rice: For a low-carb option, cauliflower rice can be used. It won’t have the same sticky texture but can absorb the curry flavors well.

Key Features to Look For in a Rice Cooker:

Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.

I grew up using rice cookers from the brands Tiger and Zojirushi. Here are a few from them that I would recommend. I’ve linked a few options depending on how large of a rice cooker you need. On that note… let’s get cooking!