Today, we’re making Chicken Katsu Curry. While Japan doesn’t have an official national dish, it is regarded as one of its most popular. You’re going to learn how to make it from scratch (and with some optional cheat codes) and the secret to the perfect crispy chicken katsu.
Full Written Recipes:
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Chicken Katsu is a classic Japanese home-cooked meal served with tonkatsu sauce and a side of shredded cabbage salad. These tender and crispy panko-breaded cutlets are surprisingly easy to make, even on a busy weeknight! […]
Katsu curry is a staple in Japanese cuisine and is incredibly easy to make at home. This Japanese-style curry is more sauce-focused and served alongside either a cutlet (katsu) of chicken or pork. In this […]
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Iaan i love your humor
Always think it’s funny when someone’s recording with a countertop eye when there’s a full stovetop in frame just sitting there
I loved that you made the curry roux from scratch and then blended it silky smooth before adding the chunky carrots and potatoes back in — that extra step really shows. The tip about using Japanese panko and keeping the oil at 350°F for a crisp, golden katsu was so helpful, and I will definitely try the thinly sliced cabbage instead of rice next time. Thank you for making this feel so doable!
When I didn’t want to cook but was craving Katsu curry, I would buy fried chicken from Popeye’s and just pour the curry over it lol