Yasai Katsu Curry Recipe

Prepare vegetables and tofu

Cut the eggplant into 1/2-inch thick rounds. Peel the sweet potato and slice into 1/4-inch rounds (so they cook through); if desired, parboil sweet potato slices 3–4 minutes and drain. Slice the carrot into 1/4-inch thick sticks or rounds. Core and cut the green bell pepper into wide strips. Press the tofu between paper towels or a clean kitchen towel with a weight for 15 minutes to remove excess water, then slice into 1/2-inch thick cutlets.

Season and set up breading station

Lightly season the prepared vegetables and tofu with 1 tsp salt and 1/2 tsp black pepper. Set out three shallow bowls: bowl 1 with flour and cornstarch mixed, bowl 2 with beaten eggs, bowl 3 with panko. For a lighter batter option, mix cold sparkling water with 1/4 cup flour to create a tempura-style batter and keep chilled (this is optional; instructions below use standard flour-egg-panko).

Bread the vegetables and tofu

Working in batches, dredge each piece first in the flour/cornstarch mixture, shake off excess, dip in beaten egg, then press into panko until well coated. Place on a tray and rest 5 minutes so coating adheres.

Shallow fry katsu

Heat a wide skillet over medium heat and add neutral oil to reach about 1/4-inch depth (approximately 3 tbs). When oil is hot (test with a pinch of panko — it should sizzle immediately), fry the breaded pieces in batches without overcrowding. Fry 2–3 minutes per side for thin vegetable slices, 3–4 minutes per side for tofu and sweet potato, until golden brown and crisp. Transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (90–100°C / 200°F) if desired.

Cook aromatics and vegetables

In a medium pot heat 2 tbs vegetable oil over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and starting to brown, about 8–10 minutes. Add minced garlic and ginger and cook 1 minute more until fragrant. Add the diced carrot and cook 3–4 minutes.

Build the curry

Stir in the grated apple (if using), tomato paste, curry powder and garam masala. Cook 1–2 minutes to bloom the spices. Pour in the vegetable stock and bring to a gentle simmer. Add soy sauce and Worcestershire sauce.

Simmer and thicken

Simmer the sauce until carrots are tender, about 12–15 minutes. Break up the curry roux or add chopped curry blocks to the simmering liquid and stir until fully dissolved; simmer another 5 minutes. Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper. If the sauce needs thickening, whisk a small amount of cornstarch with cold water to make a slurry (about 1 tsp cornstarch to 1 tbs water) and stir into the simmering curry until desired thickness. Keep warm on low.

Divide the cooked rice among 3–4 plates. Place several pieces of vegetable and tofu katsu on each plate alongside or on top of the rice. Ladle hot curry sauce generously over the rice and around the katsu. Garnish with chopped scallions or shredded cabbage and sprinkle with chili flakes or shichimi togarashi if using. Serve immediately so the katsu stays crisp against the warm curry.