Japanese · Japan
Katsu Curry
Katsu curry is one of Japan's great comfort dishes: a breaded and fried pork or chicken cutlet, sliced and placed on Japanese rice, drenched in a thick, mild, sweet-spiced Japanese curry sauce. The curry is not Indian — it is a Japanese interpretation of a British interpretation of an Indian preparation, arriving through the Victorian-era colonial British navy. It is mild, sweet, and deeply umami-forward from the roux.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
4
× 150 g chicken breasts
pounded to 8 mm thickness
Your own market
100 g
panko breadcrumbs
Your own market
2
eggs
Your own market
60 g
all-purpose flour
Your own market
1 L
vegetable oil
for deep frying
Your own market
40 g
Japanese curry roux (S&B Golden Curry)
Not yet stocked in British Columbia
400 ml
water
Your own market
1
medium onion
diced
Your own market
2
1
medium carrot
cubed 2 cm
Your own market
5 g
sea salt
Your own market
2 g
white pepper
Your own market
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Boil potatoes and carrots separately until just tender (12 min), drain and set aside.
2
Season chicken breasts with salt and white pepper; dust with flour, shaking off excess.
3
Whisk eggs with 15 ml water; coat floured chicken in egg wash, then roll in panko, pressing firmly.
4
Heat oil to 170°C; fry breaded chicken 4–5 minutes per side until golden, drain on absorbent paper.
5
Sauté diced onion in a separate pan over medium heat for 3 minutes until translucent.
6
Add 400 ml water and bring to simmer; crumble curry roux into liquid, stirring until fully dissolved.
7
Add cooked potatoes and carrots; simmer 5 minutes, season with salt to taste.
8
Slice katsu into 2 cm strips; serve over steamed rice with curry sauce poured over.
IV
Sensory Tests
◇Where it lives or dies. The moment where katsu curry lives or dies is the crumb — the panko coating must be pressed firmly into the meat before frying, not dusted lightly. Cup the crumbed cutlet in both hands and press all surfaces firmly so the panko is compressed and adhering. This prevents the crumb from lifting and separating during the fry.
Pillars V — VII
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Cross-cuisine parallels, what to pour, and the dish's origin and lineage — on every recipe.
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