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!

Katsu Curry (カツカレー)

Author: kyriethefoodie
Total Time: 80 minutes

Print Recipe

Description

Katsu curry is a comforting Japanese dish that combines a crispy breaded cutlet with a rich, mildly spiced curry sauce served over rice.

Ingredients

Units Scale

For Katsu:

8 boneless pork loin chops (about 1/2 inch thick)
Salt and pepper to taste
1 cup all-purpose flour
3 eggs
2 cups panko
Vegetable oil for frying

For Curry:

1 potato, diced
2 large carrots, sliced
2 cups mushrooms, sliced (I used shiitake, but any type is fine)
2 chicken breasts, diced
1 box Japanese curry roux
Water (amount needed is on the curry roux box but it’s a little less than 5 1/2 cups depending on your desired level of thickness)
4 cups cooked Japanese short-grain or medium grain rice

Cook Mode Prevent your screen from going dark

Instructions

Begin by making the katsu. Lightly pound the pork chops with a meat mallet to tenderize and flatten them to about 1/4-1/2 inch thick.
Season both sides of the pork chops with salt and pepper.
Set up a breading station with flour and panko on a baking sheet, with the last 1/3 of the baking sheet open to leave breaded pork. In a bowl, crack your eggs and beat with a fork to combine for 1 minute.
Dredge each pork chop in flour, shaking off any excess. Dip the floured pork chop into the beaten eggs, allowing any excess to drip off.
Press the pork chop into the panko breadcrumbs, ensuring an even coat on all sides. Press gently to make sure the breadcrumbs adhere.
If deep-frying, skip this step. If air frying, place a tonkatsu in your air fryer bin and spray with oil. Cook at 350°F for 10 minutes. Flip, spray with oil, and cook for an additional 5 minutes.
If air-frying, skip this step. Heat about 1/2 inch of vegetable oil in a large skillet. Allow the oil to reach around 350°F (175°C). Place the breaded pork chops into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. I usually limit to cooking two at a time to avoid the tonkatsu from touching each other. Use tongs to remove the pork chops and place them on a paper towel-lined plate to drain any excess oil.
Slice the tonkatsu into 1 inch strips and set aside.
Begin making the curry. In a large pot over medium heat, drizzle some olive oil. Add the mushrooms and chicken, cooking until the chicken is fully cooked through.
Add the potatoes, carrots, and water to the pot. Increase the heat to high and bring to a boil, cooking until the potatoes and carrots are tender.
Stir in the curry mix until fully combined. Adjust the water to your desired level of thickness.
Serve the curry on top of rice and with katsu on the side.