Katsu Curry

Name: Katsu Curry
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Ingredients: Your choice of Japanese curry ((Read the post for choices)); Your choice of katsu (cutlet) ((Read the post for choices)); Cooked Japanese short-grain rice; Furkujinzuke (red pickled daikon)

4.6

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Prep Time: 15 minutes

Cook Time: 100 minutes

Total: 115 minutes

Servings: 1

Cost: $9.98 /serving

Author : Namiko Chen

chicken katsu japanese curry tonkatsu

Ingredients

Remove All · Remove Spices · Remove Staples

Your choice of Japanese curry ((Read the post for choices))Your choice of katsu (cutlet) ((Read the post for choices))Cooked Japanese short-grain riceFurkujinzuke (red pickled daikon)

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Instructions

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Step 1

Make your choice of curry: Beef Curry, Chicken Curry, Instant Pot Curry, Pork Curry, Instant Pot Seafood Curry, Vegetarian Curry, and more on the blog post. If you have time, I recommend making the curry one day before you serve Katsu Curry. It's easier to reheat the curry (and the flavor is better the next day!) while you prepare Katsu.

Step 2

Make your choice of katsu: Tonkatsu, Baked Tonkatsu, Chicken Katsu, Baked Chicken Katsu, Gluten-Free Baked Katsu, Fried Shrimp, Baked Ebi Katsu, Baked Fish Katsu, Menchi Katsu, and more on the blog post.

Step 3

Make steamed rice (I recommend Japanese short-grain rice for Japanese curry) using a rice cooker, a pot over the stovetop, or a pressure cooker (Instant Pot).

Step 4

Serve steamed rice and Japanese curry in a plate/bowl. Place Katsu on the top. Garnish it with Fukujinzuke on the side.