Katsu Curry - Japanese Curry Rice

A spoon drizzling curry sauce over chicken katsu slices.

Katsu Curry - Japanese Curry Rice

This epic katsu curry recipe is the ultimate combination of flavour and crunch! Featuring a super simple Japanese curry sauce, fluffy sushi rice and crispy homemade tonkatsu, it will warm you up from the inside out.

Course Dinner

Cuisine Japanese

Prep Time 5

Cook Time 10

Total Time 15

Servings serves

Calories 1415kcal

Author Wandercooks

Cost $15

Ingredients

2 tonkatsu / Japanese pork cutlets
100 g Japanese curry roux 3.5 oz, equivalent to 1 serving homemade curry roux or 1 small / ½ large S&B curry box.
3 cups beef stock 750 ml / 22 fl oz, sub chicken or vegetable stock
2 tbsp butter
2 tbsp Worcestershire sauce
3 cups sushi rice cooked, to serve

Instructions

Important: Make sure your tonkatsu and sushi rice are both cooked and ready to go, as the curry sauce only takes just over 5 minutes to make.
2 tonkatsu / Japanese pork cutlets, 3 cups sushi rice
Pour in your beef stock into a medium saucepan over medium high heat and bring to a simmer.
3 cups beef stock
Add in the Worcestershire sauce and butter, stirring until the butter has completely melted.
2 tbsp butter, 2 tbsp Worcestershire sauce
Break up your curry roux and add into the sauce. Use a whisk to stir it through and get out any lumps, then allow to thicken while stirring for 3-5 minutes.
100 g Japanese curry roux
Remove the curry sauce from the heat and get ready to plate up.
In a wide, shallow bowl (pasta bowls work great!), pile up your sushi rice over one half, then lay your tonkatsu half over the rice and the empty side of the bowl. Ladle over the curry sauce to fill the bowl, and cover half the tonkatsu. Enjoy!
2 tonkatsu / Japanese pork cutlets, 3 cups sushi rice

Video

Notes

Storage - Leftovers will last 2-3 days in the fridge if stored separately in airtight containers.
Curry Roux Brands - Try using different instant curry roux flavours to see which you like best.

Even More Flavour - Before making the curry sauce, first fry up some fresh garlic and ginger slices in 1 tbsp vegetable oil. Then add the beef stock and continue with the recipe.

Add Veggies - Fry up some potatoes, carrots and onions and simmer them in the sauce (see our Japanese beef curry recipe for the full method).

Low Carb - Swap the cooked rice for cauliflower rice or broccoli rice, lightly sauteed in a little chicken stock.

Make it Spicier - Add extra curry powder, cayenne pepper or black pepper to taste.

Make it Milder - If the curry is too hot to your tastes, you can try adding a splash of milk or a tsp of honey to take the edge off.

Nutrition