Description
Japanese comfort cuisine reaches new heights with katsu curry, a crispy breaded pork cutlet nestled in rich, velvety curry sauce. Hearty flavors and comforting textures invite you to savor this classic dish that seamlessly blends Western-style frying techniques with traditional Japanese seasonings.
Ingredients
Scale
Proteins:
- 1 chicken cutlet
Vegetables:
- 1 onion, sliced
- 1 potato, diced
- 1 carrot, sliced
Garnish:
- Fukujinzuke (optional)
Instructions
- Warm a generously sized saucepan over medium heat and introduce sliced onions, gently coaxing them to caramelize and develop a golden, aromatic profile for approximately 5-6 minutes.
- Incorporate diced potatoes and carrots into the softened onions, mixing periodically to ensure even cooking and prevent sticking. Allow vegetables to tenderize until they yield easily when pierced with a fork, roughly 10-12 minutes.
- Gradually crumble curry roux blocks into the vegetable medley, stirring continuously to facilitate complete dissolution. The mixture will progressively transform into a luxuriously thick, deeply flavored sauce with a velvety consistency.
- Simultaneously prepare the chicken cutlets by coating skinless chicken breasts in seasoned breadcrumbs, ensuring an even, crisp exterior. Heat vegetable oil to 350°F (175°C) in a separate skillet.
- Carefully lower breaded chicken into the hot oil, frying until the exterior reaches a rich, amber-brown color and the internal temperature reaches 165°F (74°C), which typically takes 3-4 minutes per side.
- Plate steamed white rice as a foundational layer, artfully position the freshly fried chicken katsu alongside, and generously ladle the aromatic curry sauce over or beside the cutlet.
- Enhance the presentation and flavor profile by garnishing with traditional fukujinzuke (Japanese pickled vegetables), adding a delightful textural and tangy contrast to the rich curry.
Notes
- Onions caramelize beautifully, releasing a sweet aroma that sets the foundation for this comforting Japanese curry dish.
- Hearty root vegetables like potatoes and carrots transform into tender morsels, absorbing the curry’s deep, rich flavors.
- Curry roux melts seamlessly, creating a luscious sauce that coats every ingredient with incredible warmth and depth.
- Chicken cutlets crisp up to golden perfection, providing a delightful crunch that contrasts with the smooth, velvety curry.
- Fukujinzuke pickles add a tangy, bright note that cuts through the richness, elevating the entire eating experience.
- Serving the dish combines textures and temperatures, ensuring each bite delivers a symphony of Japanese comfort food magic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg