Katsu Curry - East Asian Recipe

Katsu Curry

🌍 East Asian, Japan Difficulty: ●●●○○

Japanese curry was introduced via British navy curry in the Meiji era — adapted into a distinctly sweeter, milder "Japanized" form.

Ingredients

• 4 pork or chicken cutlets pounded thin
• flour
• 2 eggs beaten
• panko breadcrumbs
• oil for frying. Curry: 2 onions
• 2 carrots
• 2 potatoes
• 1 apple grated
• 500ml dashi or water
• Japanese curry roux block (S&B or Vermont Curry)

Method

1. Breading — Bread cutlets: flour → egg → panko. Deep fry until golden (175°C (350°F), 3–4 min per side).
2. Sautéing — Sauté onions until golden. Add carrots and potatoes, cook 5 min.
3. Covering — Cover with dashi, simmer 15 min until tender.
4. Removing — Remove from heat, add curry roux blocks. Stir until dissolved. Simmer 10 min.
5. Slicing — Slice katsu, place over rice with curry poured beside.

Tags: pork or chicken cutlets pounded thin, flour, eggs beaten, panko breadcrumbs, oil for frying. curry: 2 onions · Source: Brittani's Almanac