Katsu Curry
Assemble a crisp katsu cutlet over savory Japanese curry and rice for a satisfying meal.
Contents (2 sections)▾
Ingredients
- 2 pieces tonkatsu or chicken cutlet
- 1 block Japanese curry roux
- 1 medium onion, chopped
- 1 medium carrot, diced
- 1 medium potato, diced
- 2 cups rice, uncooked
- 4 cups water
- to taste salt and pepper
- oil for frying
Steps
Cook rice in a rice cooker according to package instructions. This ensures fluffy rice that pairs well with the curry.
In a saucepan, heat 4 cups of water and add chopped onion, carrot, and potato. Bring to a boil, then reduce heat and simmer for 10 minutes until vegetables are tender.
Add the Japanese curry roux to the vegetable mixture and stir until dissolved. Simmer for another 5 minutes to thicken the curry sauce.
Heat oil in a deep frying pan to 170°C. Fry the cutlets until golden brown and cooked through (internal temperature should reach 74°C), about 4-5 minutes on each side.
Once cooked, remove the cutlets from the oil and place on a cooling rack for a minute to let excess oil drain. This maintains crispiness.
Slice the katsu cutlet just before serving. On a plate, serve a portion of rice, ladle the curry over the rice, and finally place the sliced cutlet on top. Serve immediately to keep the cutlet crispy.
Tools you'll want
- · Cast-iron skillet (Lodge, 6.5–10in)
Why this works
Assembling katsu curry in this manner preserves the crispness of the cutlet, a key feature of this dish. By frying the cutlet until golden and allowing it to rest briefly on a cooling rack, you minimize moisture absorption that can lead to a soggy crust. It's essential to slice the cutlet just before serving; this way, the cutlet retains its crunchy texture above the curry sauce line. If the cutlet seems too oily, lightly pat it with paper towels to absorb excess oil without compromising the crust. For best results, ensure your oil is at the correct temperature; too low and the cutlet will absorb more oil, becoming greasy. Conversely, if the oil is too hot, the cutlet may burn before cooking through. Aiming for an internal temperature of 74°C guarantees that the meat is thoroughly cooked without compromising the crunchy exterior.
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