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Katsu Curry - Japanese Curry with a Cutlet
A mild, thick Japanese curry with a crispy breaded cutlet. The number one comfort food.
Ingredients
- Japanese curry cubes (e.g. golden curry)
- 2 chicken breasts or pork loin
- Panko breadcrumbs, egg, flour
- 1 onion, 2 carrots, 2 potatoes
- 600 ml water
- Rice to serve
Method
- Sauté the chopped onion, add the carrots and potatoes, pour in the water and cook until tender.
- Remove from the heat, dissolve the curry cubes and stir until thickened.
- Pound the meat flat, dust with flour, dip in egg and coat in panko.
- Fry the cutlets until golden, drain off the fat and slice into strips.
- On the plate: rice, the curry sauce alongside, the cutlet on top.
💡 Paweł’s tip: Panko (Japanese breadcrumbs) gives a far crispier coating than ordinary breadcrumbs - it's worth tracking down.
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