{"id":29773,"title":"Authentic Japanese Katsu Curry","modified":"2025-02-12T10:38:32+01:00","plain":"Surprise your guests with this hybrid recipe, half-Katsu, half-curry: crispy, tender, and sweet all in one!\n\n\n\nAre you crazy about Katsu? Is curry one of your favorite dishes? If so, you shouldn't miss out on Katsu curry. By combining two favorite dishes from Japanese cuisine, this enhanced curry recipe with breaded chicken pieces revitalizes plates and delights those lucky enough to taste it.    \n\n\n\nWhat is Katsu Curry?\n\n\n\nCurry has long been associated with its spicy, even hot character. However, if you've tried my authentic Japanese curry recipe, you know that the Japanese version is known to be milder, thicker, and sweeter than its Thai and Indian counterparts. Katsu curry is a perfect example of this.   \n\n\n\nClassic Japanese Curry\n\n\n\nKatsu curry \u30ab\u30c4\u30ab\u30ec\u30fc, or Katsu Curry Don if it meets the strict criteria of a donburi, consists of fried chicken (tori katsu) with panko breadcrumbs (typically the famous Katsu chicken I've already praised), white rice, curry, carrots, and potatoes.\n\n\n\n All in all, it makes for a complete dish, very mild in terms of flavors, but above all very nutritious. \n\n\n\nKatsudon is another delicious donburi with crispy meat\n\n\n\nIt's sometimes even accompanied by miso soup. There are several variants of this recipe that offer different toppings, with Tonkatsu pork for example. In Japan, it's even served with a Japanese pickle called fukujinzuke or pickled red daikon.   \n\n\n\nWhere does Katsu curry come from?\n\n\n\nWe know that Katsu curry itself has its roots in a Tokyo restaurant at the end of the 19th century. But its origins go much deeper than that.  \n\n\n\nIt's thought that this dish was first introduced to Japan during the Meiji period by the British who came from India. They brought the famous \u201ckatsu\u201d (cutlet), mixed with Indian curry, all enhanced with Japanese techniques. A melting pot of cultures in a single dish, literally!   \n\n\n\nThe British navy is said to have adopted this dish for its hearty and rich nature, which was well-suited for their long sea voyages. They would even sometimes make these curries thicker by adding potatoes and meat.  \n\n\n\nIn short, the success of curry is \u201cprimarily due to colonization. It\u201d was through the transport and export of Indian food (an English colony, let's remember) that this dish, including Katsu curry, made people happy in Japan, the United Kingdom, and the rest of the world.  \n\n\n\nThe Main Ingredients of Katsu Curry\n\n\n\n\n\n\n\nChicken: although pork Katsu curry exists, for this recipe I'll use boneless chicken thighs. It's the most popular version.  \n\n\n\nPanko breadcrumbs: if this ingredient seems familiar, it's because it's the breadcrumbs most often used in Asian cuisine. We find it in the preparation of Korokke or Tsukune. Panko is lighter and crispier than traditional breadcrumbs, and it must be said that it's what's most interesting about this recipe!  \n\n\n\nThe delicious korokke\n\n\n\nSushi rice: sushi rice is a bit stickier than others, which makes it more indulgent and easier to eat. There's also a certain method to follow for cooking and preparing this type of rice that I'll let you discover in my related article. Note, no seasoning is necessary for the rice here.  \n\n\n\nCarrots: along with potatoes, carrots make the curry much milder and sweeter than those we're used to being served. It's the specialty of Japanese cuisine.  \n\n\n\nGinger: this ingredient has the art of brilliantly enhancing dishes like this one. Ginger pairs very well with meat, making the flavors more powerful. You'll see this with ginger chicken, ginger beef, or my latest recipe, Hainanese chicken rice!  \n\n\n\nLight Soy Sauce: Among all these sweet and mild flavors, light soy sauce helps to balance everything by providing the right amount of salt that the curry needs. \n\n\n\nRice Vinegar: Similar to soy sauce, rice vinegar slightly acidifies the sauce that accompanies the curry. \n\n\n\nCurry Roux: The basics of Japanese curry is indeed the curry roux. Simply put, it's a kind of broth but specially adapted for this type of recipe. Additionally, you can prepare your homemade curry roux.   \n\n\n\nTips for Preparing Katsu Curry\n\n\n\nIt goes without saying that to make a quality Katsu curry that you (and your guests) will remember, you'll need to choose the right cut of chicken. That's why I prefer to cook with chicken thighs. The katsu will be tender, at least on the inside. The breading will do the rest. To obtain a tenderized and uniform meat, be sure to flatten the chicken cutlets before frying them.     \n\n\n\n\n\n\tAuthentic Japanese Katsu Curry\n\t\t\n\t\tSurprise your guests with this hybrid recipe, half-Katsu, half-curry: crispy, tender, and sweet all in one!\t\n\t\n\t\t\t\n\t\n\t\t2 chicken thighs (boneless)SaltPepperNeutral oil (for frying)Breading1 egg (beaten in a bowl)2 tablespoons wheat flour (In a deep plate)1 deep plate   of panko breadcrumbs2 portions of sushi rice (cooked)Green onions (for garnish)Curry1 pinch salt1 pinch black pepper0.5 carrots0.5 onions1 potatoes0.25 teaspoon of grated ginger1 cloves garlic15 g of apple (grated)1 tablespoon neutral oil (for cooking)\u201cSauce\u201d250 ml of chicken broth0.5 tablespoon of honey0.5 tablespoon light soy sauce1 cherry tomato (crushed)0.5 teaspoon of sugar0.5 teaspoon rice vinegar60 g of Japanese curry roux (homemade or golden curry cubes)\t\n\t\n\t\tCut the onions into quarters, or slice them if you prefer them to dissolve in the sauce.Peel the carrots and cut them into rolled quarters for better flavor absorption and faster cooking.Peel the potatoes, cut them into quarters and soak them in water for 15 minutes to remove excess starch.Grate the ginger to obtain the necessary amount. Mince the garlic. Cut the apple into quarters, remove the core, peel the skin, and grate the apple.To cook the curry, heat the oil in a large pot over medium heat and add the onions. Saut\u00e9 the onions until they are translucent and tender, about 5 minutes. Add the grated garlic and ginger, mix well.Add the chicken broth, or half broth and half water with MSG.Add the grated apple, honey, soy sauce, sugar, tomato, and vinegar.Add the carrots and potatoes. The broth should barely cover the ingredients. Let simmer, covered, over medium-low heat for 15 minutes, stirring occasionally. Simmer uncovered if the ingredients are completely submerged. Skim off the scum and foam from the surface of the broth once it comes to a boil.Continue cooking covered until a wooden pick easily pierces the carrots and potatoes.Turn off the heat and add the curry roux, dissolved in a ladle of cooking liquid, then incorporate into the rest of the curry.Let simmer, uncovered, over medium-low heat, stirring frequently until the curry thickens, about 5 to 10 minutes. Taste the curry and add salt if needed, depending on the broth and condiments used. Keep on low heat while you cook the chickenChickenPound the pieces until flat, season the chicken with salt and pepper. Also remove any fat from the edges First dip in flour, press well and shake onceDip in the eggDip in the panko breadcrumbs, press well and shakeFry for 2 minutes on each side at 170 degreesLet rest for 5 minutesFry again for 1 minute on each sideLet rest for 2 minutes before slicingAssembling the bowlsOn a cutting board, slice the meat (keeping the shape intact)Place rice in a bowl, generously pour sauce over it, leaving part of the rice visiblePlace a piece of sliced meat on top, taking care to replace each piece so that the shape of the meat is preservedGarnish the bowl with some green onions to make it pretty\t\n\t\n\t\tThis is optional but gives a much better final result: about 10 minutes before, lightly moisten the panko breadcrumbs using a spray bottle.\n\t\n\t\n\t\tMain course, Soups and brothsJapanesePoulet, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29773","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29773"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29773\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/25871"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}