How to Make Katsu Curry (Traditional & Healthy Version)

Name: How to Make Katsu Curry (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 200g Chicken breast (skinless) (or use pork loin for tonkatsu); to taste Salt & freshly ground black pepper (shio, kosho); 1/2 cup Panko breadcrumbs (Japanese style); 1 Egg; 2 tbsp All-purpose flour (hakurikiko); 1/2 medium Onion (finely sliced); 1 small Carrot (cut into bite-size pieces); 1 small Potato (peeled and diced); 2 cubes Japanese curry roux (store-bought or homemade); 1.5 cups Low-sodium chicken broth or water (dashi can be used); 2 cups Cooked Japanese rice (steamed, short-grain); 2 tbsp Neutral oil (for shallow frying (e.g., canola or rice bran oil)); as needed Fukujinzuke or pickled ginger (for garnish)

Katsu Curry, known as カツカレー (katsu kare), is a beloved Japanese comfort food that beautifully blends crispy breaded cutlet (katsu) with a rich, umami-packed Japanese curry. This dish originated in Japan in the early 20th century and has since become a staple in homes and restaurants across the nation. The combination of tender chicken or pork katsu, aromatic curry sauce, and fluffy steamed rice creates a satisfying, well-balanced meal that delights the senses. Japanese curry is known for its milder, slightly sweet and savory flavor compared to other curries, making it suitable for all ages. Katsu Curry is often garnished with seasonal vegetables, such as carrots and potatoes, adding both color and nutrition to the plate. Its popularity lies in its hearty taste and comforting presentation, making it a go-to dish for lunch or a casual dinner. It's a great choice for those seeking an authentic Japanese meal that delivers on both taste and nutrition.

35 分（合計）2 人分普通195 kcal / 100g

材料

手順

Step 1 · Season the chicken breast lightly with salt and pepper

Season the chicken breast lightly with salt and pepper. Dredge in flour, dip in beaten egg, and coat evenly with panko breadcrumbs.

4 min

Step 2 · Heat neutral oil in a skillet over medium heat

Heat neutral oil in a skillet over medium heat. Shallow-fry the chicken katsu for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.

3 min

Step 3 · In a separate saucepan

In a separate saucepan, sauté onions in a splash of oil over medium heat until translucent. Add carrot and potato, stirring for 2-3 minutes.

8 min

Step 4 · Pour in chicken broth or water

Pour in chicken broth or water, bring to a boil, then reduce heat and simmer until vegetables are tender, about 8 minutes.

3 min

Step 5 · Add Japanese curry roux cubes

Add Japanese curry roux cubes, stirring until fully dissolved. Simmer gently for 2-3 minutes until the sauce thickens.

Step 6 · Slice the cooked katsu into strips

Slice the cooked katsu into strips. Place steamed Japanese rice on a plate, lay sliced katsu on top, and pour curry sauce over. Garnish with fukujinzuke or pickled ginger if desired.

このレシピが健康的な理由

Choosing lean meat, controlling oil usage, and adding plenty of seasonal vegetables make this Japanese Katsu Curry both nutritious and flavorful. The portion-controlled rice and reduced-sodium curry ensure it fits well into a health-conscious diet. This adaptation maintains authentic taste while promoting wellness—a perfect example of how traditional Japanese cuisine can be both delicious and healthy.

伝統について

Katsu Curry is a quintessential example of yōshoku (Western-influenced Japanese cuisine), combining the beloved cutlet with curry sauce. It is especially popular in Tokyo and is commonly served in casual diners and school cafeterias. While not tied to a specific festival, it's a favorite year-round, especially during the cooler months. The dish symbolizes the Japanese knack for adapting and perfecting global flavors into uniquely Japanese meals.

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