Katsu Curries Recipe

Rinse the short-grain rice under cold water until the water runs clear (3–4 times) to remove excess starch. Drain in a fine-mesh sieve for 10 minutes.

Combine rinsed rice and 2.5 cups water in a medium saucepan. Cover, bring to a boil over medium-high heat, then reduce heat to low and simmer covered for 15 minutes without lifting the lid.

Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork or rice paddle just before serving.

Prepare the meat

If using chicken breasts, butterfly each breast and then pound gently to 1/2-inch thickness (place in a zip-top bag or between plastic wrap). If using pork loin chops, trim excess fat and pound to 1/2-inch thickness. Season both sides with salt and pepper.

Set up breading station

Place flour in a shallow dish. In a second dish, whisk eggs with 2 tablespoons milk. In a third dish, spread panko breadcrumbs. Optional: season panko with a pinch of salt and a little ground pepper.

Bread the cutlets

Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, letting excess drip, then press into panko to fully coat—press firmly so panko adheres. Transfer to a wire rack and let rest 10 minutes so coating sets.

Fry the cutlets

Pour about 1 cup vegetable oil into a large skillet (enough to come 1/4–1/3 inch up the sides) and heat over medium-high until shimmering and a pinch of panko sizzles on contact. Fry cutlets in batches (do not crowd) 3–4 minutes per side for chicken (longer if very thick) or 3–5 minutes per side for pork, until golden brown and internal temperature reaches 165°F (74°C) for chicken or 145°F (63°C) for pork. Adjust heat to keep oil at steady sizzle; lower if it browns too fast.

Drain and finish

Transfer fried cutlets to a wire rack over a baking sheet to drain. While hot, brush with 1 tablespoon melted butter if using for extra sheen and flavor. Let rest 3–5 minutes, then slice into 1/2-inch strips for serving.

Heat 2 tablespoons vegetable oil and 1 tablespoon butter in a large saucepan or shallow pot over medium heat.

Add the sliced onions and cook, stirring occasionally, until they are soft and beginning to caramelize, about 10–12 minutes. Reduce heat if they start to burn.

Add the minced garlic and grated ginger and cook 30–60 seconds until fragrant.

Add the carrots and potatoes to the pot and stir to coat with the onion mixture. Cook 2–3 minutes.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the chicken or vegetable stock and bring to a gentle boil.

Reduce heat to a simmer, cover partially, and cook until potatoes and carrots are tender, about 12–15 minutes.

Finish with roux

Lower heat to very low. Add the Japanese curry roux blocks (or broken pieces of roux) to the pot, stirring gently until fully dissolved. If using a homemade spice mix instead of blocks, whisk it into a small amount of hot stock until smooth before adding.

Stir in soy sauce and optional grated apple or honey for balanced sweetness. Taste and adjust seasoning with a pinch of salt or a little extra soy sauce if needed.

If the curry is thinner than you like, make a slurry by mixing 1 teaspoon cornstarch with 1 tablespoon cold water; whisk into the simmering curry and cook 1–2 minutes until thickened.

Keep the curry warm on the lowest heat while you fry the cutlets and cook rice.

Spoon a generous serving of rice onto each plate. Ladle Japanese curry alongside or over part of the rice (many prefer curry on one side and rice on the other).

Place sliced katsu on top of the rice or next to the curry. Drizzle or serve katsu sauce on the cutlets and add shredded cabbage to the side as a crisp, refreshing contrast. Garnish with pickles and a lemon wedge if desired.

Serve immediately so katsu remains crunchy. Leftover curry keeps refrigerated for 3–4 days and reheats well; fried cutlets are best eaten day of but can be reheated in an oven at 375°F (190°C) to restore crispness.