Japanese Chicken Katsu Curry - My Gorgeous Recipes (2024)

FAQs

What is the difference between Japanese curry and katsu curry? ›

Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce.

A customary item for Japanese curry, f*ckujinzuke (福神漬) is a type of Tsukemono, Japanese pickled vegetables. The pickles are easily recognizable for its eye-catching red color as they sit atop in almost every curry dish.

Katsu curry (Japanese: カツカレー, romanized: katsukarē) is a Japanese dish consisting of a pork cutlet (tonkatsu) served with a portion of Japanese rice and curry. It is served on a large plate and is typically eaten using a spoon or fork.

The Katsu curry bears little resemblance to Indian curry's in terms of flavour. It's a sweeter, richer flavour thanks to the variety of spices used and the soft onion and garlic flavours. The sweet flavours are enhanced by using soy sauce, bringing a delicious more-ish flavour to the dish.

Recommended beef cuts for Japanese curry: Beef chuck or shoulder: These cuts are commonly used in Japanese curry due to their balance of tenderness and robust flavor. They break down beautifully during cooking, infusing the curry with their rich taste.

Unfortunately, katsu curry can be high in calories and not very healthy for you. Curries, in general, tend to be more fattening than people expect. If you're looking for a way to make your favorite dish waistline-friendly, look no further.

Along with rakkyo, f*ckujinzuke is one of the most popular of Japanese pickled accompaniments, particularly with curry. Made from various finely-chopped vegetables such as radish, aubergine, cucumber, lotus root and shiso buds, it is pickled in soy sauce, sugar or mirin and a range of other spices.

Love these Sakurazuke - pink pickled daikon mooli radish slices - really unusual sweet & sour / tangy flavour with a satsifying crunch. I tend to pop them on a Katsu curry, stir-fried noodles or ramen noodles with a Yutaka instant bonito miso soup broth (very lean but un-authentic!) or to accompany sushi.

Curry rice is considered one of Japan's national dishes and loved by Japanese people of all ages. Currently, there are restaurants specializing in Japanese curry outside Japan, for example, the United States and even India, where curry is originally from.

Meaning of katsu in English

a Japanese dish consisting of a piece of meat, usually chicken, or vegetable, covered in bread crumbs, fried, then usually cut into strips and eaten with a sauce: One of my favorite dishes growing up, chicken katsu is basically the Japanese version of fried chicken.

Do Japanese eat katsu curry? ›

Katsu Curry, made famous in the UK, is commonly referred to as "Chicken Katsu Curry" in Japan. In Japan, when we say " Katsu Curry", we mean the one with deep-fried pork. It's important to note that Japanese people will never call curry without deep-fried cutlets on top "Katsu Curry". It's called 'curry rice'.

Katsu curry (katsukare) is the ingenious marriage of katsu (a breaded and fried meat cutlet) with rich and flavorful Japanese curry, all served on a bed of rice. You get the crisp crunch of the breaded meat with the thick, gravy-like curry.

Japanese curry is quite different from most other curries worldwide — it has a thicker consistency, and the taste leans on the sweet and savory side. The unique sweetness comes from onions, carrots, and other additions like honey and grated apples.

Sushi, often these restaurants serve Katsu curry, but despite the common misconception katsu refers to the crispy breaded meat or tofu, not necessarily the curry! Japanese curries range in many flavours, but they are not the same as Chinese or Indian curries and have quite a distinguishable taste.

In short, the sauce is just Japanese curry. Katsu is not the name of the sauce. The sauce is of course inspired by Indian curries, but it was actually the British who introduced Japan to it, via their colonisation of India at the time.

Japanese curry is quite different from most other curries worldwide — it has a thicker consistency, and the taste leans on the sweet and savory side. The unique sweetness comes from onions, carrots, and other additions like honey and grated apples.

The dish was originally called Katsuretsu Curry which we now know as Katsu Curry. The word katsu, which simply means “fried cutlet” in Japanese, is a piece of breaded fried meat.