Katsu Curry: Japanese Curry

Diana Chan November 29, 2014 Japanese, Recipes


Japanese Curry starts off from blocks of curry roux from the supermarket. At least that how I do it. I picked this up at T&T and got the Golden Curry brand in Medium Hot. It saves a lot of time and it always tastes great!

I remember having this a lot as a child and it was so goooood. M loves it too, so having this for dinner was a no brainer.

It’s one of the most popular dishes in Japan and has 3 main components – curry sauce, rice and the pork cutlet. With prep and cooking time, this should take about 1 hour or less depending on how organized you are.



  • Half a box of Curry Roux
  • 3.5 cups of water
  • 1 tablespoon olive oil
  • 1 red pepper, sliced
  • 7 mushrooms, sliced
  • 1 potato, into bite sized pieces
  • 1 onion, sliced
  • 1 carrot, into bite sized pieces

Pork Katsu

  • 1 egg
  • 2 pork chops
  • salt and pepper
  • Vegetable Oil
  • Panko breading

Cooked Rice

  • 3 cups of Rice
  • 6 cups of water

Before you do any prep, make sure you start cooking the rice first as it needs time to cook. It can take anywhere from 30 minutes to 45 minutes depending on how much rice you cook. For M and myself, we just made 3 cups of rice. I like to make a little bit extra so I have leftovers for next days lunch.


Heat a tablespoon of olive oil in a large pot. Then, dump the onions, carrots, peppers and potatoes into the pot.


Once the vegetables soften up a bit, add the 3.5 cups of water and half the box of curry roux. Mix well until the roux dissolves. Cook for an additional 15 minutes until sauce has thickened.


To make the pork katsu, you need to tenderize the pork first. I didn’t have a mallet, so I used a larger dull knife and pounded at the meat. When you don’t have the tools you need, just find another alternative.

Once you have your tenderized pork cutlets, dip them into the egg to coat the outside, and then into the panko crust and throughly cover it.


This is what it should look like.


Take a frying pan and add enough oil to cover the bottom of the pan. Heat it at medium high. Once the oil is hot enough, put in the cutlets.
Cook until each side is nice and golden brown.


To make the rice into the rounded shape, just take a small bowl and fill it with rice, then you just flip it over onto the plate. Scoop the curry around the rice. Then put the golden crisp pork cutlet on top. I used black sesame as a garnish to make the rice a bit more beautiful.

Voila! Katsu curry done at home!

About The Author

Diana started Foodology in 2010 because she just eats out everyday! She started a food blog to share her love of food with the world! She lives in Vancouver, BC and adores the diversity of food around her. She will go crazy for churros and lattes.

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