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The Ultimate Japanese Katsu Curry Recipe: Recreate
The Ultimate Japanese Katsu Curry Recipe: Recreate
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Guest
Guest
Feb 13, 2025
1:34 AM
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Are you a fan of the iconic Katsu Curry from your favorite Japanese restaurants or the popular Wagamama menu? The crispy, golden breaded chicken or pork, paired with a rich, flavorful curry sauce, is a dish that has captured the hearts of many. At Chefbabette, we believe that making this delicious Japanese comfort food at home is easier than you think. So, welcome to the joy of homemade Katsu Curry! In this post, we’ll guide you step by step through our japanese katsu curry recipe, ensuring you can enjoy this delightful meal right from your kitchen.
What is Katsu Curry?
Before we dive into the recipe, let’s take a moment to appreciate what makes Katsu Curry such a special dish. Katsu Curry is a classic Japanese comfort food that combines two elements:
Katsu: This is a breaded and fried piece of meat, usually chicken or pork. The meat is tender and juicy on the inside, while the crispy breadcrumb coating gives it a delightful crunch.
Curry: The sauce is what makes Katsu Curry truly unique. It’s a rich, savory curry that is not overly spicy but has a deep, flavorful profile. The curry sauce typically contains onions, carrots, and a variety of spices, giving it that perfect balance of sweetness and umami.
Together, these two elements create a hearty, comforting meal that’s both satisfying and packed with flavor. This dish is not only a staple in Japan but has also gained immense popularity worldwide, making its way into restaurant menus like Wagamama, where it’s one of the most-loved dishes.
Now, let’s get started on how you can recreate this amazing dish at home with our Japanese Katsu Curry recipe.
The Ingredients You’ll Need
Creating the perfect Katsu Curry starts with gathering the right ingredients. This recipe is designed for chicken katsu, but you can easily substitute pork if you prefer. Here’s what you’ll need:
For the Katsu (Breaded Meat):
2 boneless, skinless chicken breasts or pork cutlets
Salt and pepper to season
1 cup of all-purpose flour
2 large eggs, beaten
2 cups of panko breadcrumbs (Japanese breadcrumbs)
Oil for frying (vegetable or sunflower oil)
For the Curry Sauce:
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 medium carrot, peeled and chopped
2 tablespoons curry powder (Japanese curry powder is ideal)
1 tablespoon soy sauce
1 tablespoon honey or sugar
3 cups chicken or vegetable stock
2 tablespoons tomato paste (optional, for extra richness)
Salt and pepper, to taste
A dash of soy sauce or Worcestershire sauce (optional, for extra depth of flavor)
For Serving:
Cooked rice (preferably Japanese short-grain rice)
Fresh parsley or chopped spring onions (optional, for garnish)
Step-by-Step Guide to Making the Best Japanese Katsu Curry
Step 1: Preparing the Katsu
The first step in making Katsu Curry is to prepare the crispy breaded meat. Whether you're using chicken or pork, the process is the same.
Pound the Meat: Start by placing your chicken breasts or pork cutlets between two sheets of plastic wrap or parchment paper. Gently pound the meat with a meat mallet or rolling pin to an even thickness. This ensures that the meat cooks uniformly and stays tender.
Season the Meat: Lightly season both sides of the meat with salt and pepper. You can add a little garlic powder or paprika for extra flavor if you’d like.
Bread the Meat:
First, dredge the meat in flour, ensuring it’s fully coated.
Dip it into the beaten eggs, allowing any excess to drip off.
Finally, coat the meat in panko breadcrumbs, pressing gently to ensure the breadcrumbs stick well.
Fry the Meat: Heat vegetable oil in a large pan over medium-high heat. You’ll need enough oil to submerge the meat halfway. Once the oil is hot, carefully add the breaded meat to the pan and fry for 3-4 minutes per side, or until golden brown and crispy. Remove the meat from the oil and place it on a paper towel-lined plate to drain any excess oil.
Step 2: Preparing the Curry Sauce
While the katsu is frying, you can prepare the curry sauce. This part of the recipe is where all the magic happens—creating that rich, savory sauce that will perfectly complement the crispy meat.
Sauté the Aromatics: Heat a little oil in a separate pot over medium heat. Add the chopped onions and sauté for 5-7 minutes, until they turn translucent and begin to brown. Add the garlic and ginger, and sauté for another 1-2 minutes, until fragrant.
Add the Carrots and Spices: Stir in the chopped carrots, curry powder, and a pinch of salt and pepper. Let the spices cook for 1-2 minutes to release their flavor, stirring occasionally.
Add Liquids: Pour in the chicken or vegetable stock and stir in the soy sauce and honey. For extra richness, add the tomato paste at this point (optional). Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes. The sauce should thicken, and the carrots should become tender.
Blend (Optional): For a smoother curry sauce, use an immersion blender to blend the sauce until it reaches your desired consistency. If you prefer a chunkier sauce, feel free to skip this step.
Adjust Seasoning: Taste the curry sauce and adjust the seasoning. You can add more soy sauce for saltiness or a splash of Worcestershire sauce for depth of flavor. If you like it a bit sweeter, add more honey or sugar to balance the spice.
Step 3: Assembling the Katsu Curry
Once the katsu is crispy and the curry sauce is rich and flavorful, it’s time to assemble your dish:
Slice the Katsu: Take your crispy, golden-brown katsu and slice it into strips. This will make it easier to serve and eat with the curry sauce.
Serve the Dish: Spoon a generous portion of steamed rice onto each plate. Lay the sliced katsu on top of the rice, and then pour the curry sauce over the meat. You can drizzle extra sauce over the rice or serve it on the side.
Garnish: For a final touch, garnish your Katsu Curry with freshly chopped parsley or spring onions. This adds a pop of color and freshness to the dish.
Step 4: Enjoy!
Now that your homemade Katsu Curry is ready, take a moment to admire your creation before digging in. The crispy katsu paired with the flavorful curry sauce is sure to transport your taste buds straight to Japan. Serve with a side of steamed rice, and you’ve got a complete, satisfying meal!
Tips for Perfect Katsu Curry Every Time
To ensure your Japanese Katsu Curry recipe turns out perfect, here are a few helpful tips:
Use Panko Breadcrumbs: The secret to the perfect crispy katsu lies in the panko breadcrumbs. These Japanese breadcrumbs create a lighter, crunchier coating than regular breadcrumbs, making the katsu extra crispy.
Don’t Overcrowd the Pan: When frying the katsu, avoid overcrowding the pan. Fry the meat in batches if necessary. This ensures the oil stays hot and the meat fries evenly.
Control the Spice Level: If you prefer a spicier curry, you can add chili flakes or use a spicier curry powder blend. On the other hand, if you want a milder sauce, adjust the curry powder to suit your taste.
Make the Sauce Ahead: You can make the curry sauce ahead of time and store it in the refrigerator. It even tastes better the next day as the flavors continue to develop.
Final Thoughts
There’s no better way to enjoy Katsu Curry than by making it yourself at home. This Japanese Katsu Curry recipe allows you to recreate the delicious comfort food you love from restaurants like Wagamama. With crispy, tender katsu and a rich, flavorful curry sauce, this dish is sure to impress your family and friends.
At Chefbabette, we hope this recipe inspires you to try your hand at making Katsu Curry at home. With just a few ingredients and simple steps, you’ll soon be enjoying this delicious Japanese classic whenever you want. Happy cooking!
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Leroy Cornish
Guest
Feb 13, 2025
1:36 AM
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