Welcome to the world of Katsu Curry! If you’re a fan of rich flavors and satisfying meals, you’re in for a treat. This article will guide you through everything you need to know about making Katsu Curry, from its history to a detailed recipe and serving suggestions. Let’s dive in!
Ingredients
For the Katsu
Pork or Chicken Cutlet: 2 pieces, pounded to an even thickness
Salt and Pepper: to taste
Flour: for dredging
Eggs: 2, beaten
Panko Breadcrumbs: for coating
Oil: for frying
For the Curry Sauce
Onion: 1 large, finely chopped
Carrots: 1 medium, diced
Potato: 1 medium, diced
Garlic: 2 cloves, minced
Ginger: 1 inch, minced
Curry Powder: 2 tablespoons
Curry Roux: 1 block (available in Asian grocery stores)
Water: 4 cups
Soy Sauce: 1 tablespoon
Sugar: 1 teaspoon
Salt: to taste
Instructions
1. Preparing the Katsu
Season the Cutlets: Sprinkle salt and pepper on both sides of the pork or chicken cutlets.
Dredge: Coat each cutlet in flour, shaking off excess.
Dip in Egg: Dip the floured cutlet into the beaten eggs, ensuring it’s well-coated.
Coat with Panko: Press the cutlet into panko breadcrumbs, covering it completely.
Fry: Heat oil in a frying pan over medium heat. Fry the cutlets for about 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.
2. Making the Curry Sauce
Sauté Vegetables: In a large pot, heat a bit of oil and sauté the chopped onions until translucent. Add garlic and ginger, cooking for an additional minute.
Add Carrots and Potatoes: Stir in diced carrots and potatoes, cooking for about 5 minutes.
Incorporate Curry Powder: Sprinkle in the curry powder and mix well.
Add Water: Pour in the water and bring to a boil. Reduce heat and simmer for about 15 minutes or until the vegetables are tender.
Add Curry Roux: Break the curry roux into pieces and add it to the pot. Stir until dissolved, and simmer for another 5 minutes. Season with soy sauce, sugar, and salt.
3. Serving
Plate the Dish: Slice the katsu and place it on a serving plate. Ladle the curry sauce over the top.
Garnish: You can garnish with chopped green onions or a sprinkle of sesame seeds if desired.
Notes
Choosing Meat: Pork loin is traditional for katsu, but chicken breast or even tofu can be great alternatives.
Make Ahead: You can prepare the curry sauce ahead of time and reheat it when ready to serve.
Leftovers: Katsu Curry tastes even better the next day as the flavors meld together.
