Katsu Curry

Method

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1. Fry the onions in a little oil over medium heat for 15 minutes until soft and golden. Add the carrots and potatoes and the stock, and simmer 20 minutes until tender.

   Mark done Start 15 min timer

2. Meanwhile make the roux: melt the butter, whisk in the flour, and cook over medium-low heat for 8 to 10 minutes, stirring, until it turns the colour of peanut butter.

   Mark done Start 8 min timer

3. Add the curry powder and garam masala to the roux and cook 60 seconds until fragrant.

   Mark done

4. Ladle the hot stock from the vegetable pan into the roux a little at a time, whisking each addition smooth before the next.

   Mark done

5. Pour the loosened roux back into the vegetables, add the tomato purée, soy, honey, grated apple and salt, and simmer 15 minutes until thick and glossy.

   Mark done

6. Season the flour, and dredge each cutlet in flour, then egg, then panko, pressing firmly.

   Mark done

7. Heat the oil to 175°C / 345°F and fry the cutlets 3 to 4 minutes a side until deep golden and cooked through.

   Mark done Start 3 min timer

8. Drain on a rack for 2 minutes, then slice across into 2 cm strips.

   Mark done Start 2 min timer

9. Mound rice on each plate, lay the sliced katsu alongside, and ladle the curry over. Serve with pickles.

   Mark done

Chef’s Tips

• Cook the roux to peanut-butter brown. Pale roux tastes of raw flour and no amount of curry powder hides it.
• The grated apple is standard in Japan and does more for the balance than extra sugar would.
• Rest the fried cutlet on a rack before slicing so the crumb stays crisp under the sauce.

Common Substitutions & Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Fukujinzuke or rakkyo pickles
• A cold Japanese lager
• Miso soup

Storage & Reheating

The sauce keeps 4 days refrigerated and freezes 3 months. Fry the katsu fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.