Katsu Curry
This recipe shows you how to assemble Japanese Katsu Curry. Rich and flavorful, this curry dish is the ultimate comfort food! Please read the blog post to see how you can customize your own.
Servings: 1 (depends)
Calories: 627kcal
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
- fukujinzuke (Japanese red pickled vegetables)
Instructions
To Prepare the Japanese Curry
- 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 the Katsu Curry. The flavor is better the next day, and it's easier to reheat the curry rather than making it from scratch while you prepare the Katsu.
To Prepare the Katsu
- 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.
To Make the Steamed Rice
- Make the Japanese steamed rice (I recommend serving Japanese short-grain rice with Japanese curry) using a rice cooker, a pot over the stovetop, a pressure cooker (Instant Pot), or a donabe.
To Serve the Katsu Curry
- Serve an individual portion of steamed rice on a plate or bowl and ladle some Japanese curry alongside the rice. Place the Katsu on the top. Garnish it with fukujinzuke on the side.
Nutrition
Calories: 627 kcal · Carbohydrates: 64 g · Protein: 50 g · Fat: 18 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 2 g · Cholesterol: 214 mg · Sodium: 875 mg · Potassium: 1090 mg · Fiber: 4 g · Sugar: 10 g · Vitamin A: 5641 IU · Vitamin C: 9 mg · Calcium: 75 mg · Iron: 4 mg