How to Make Japanese Katsu Curry: Easy Flavorful Recipe - FeedMi Recipes (2024)

FAQs

What gives Japanese curry its flavor? ›

Japanese curry is relatively mild compared to its Asian counterparts because it is made of an harmonious blend of curry powder and spices in which no particular ingredient stands out. Slightly sweet ingredients such as sautéed onions, grated apples, carrots or honey are also usually added to add sweetness and umami.

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.

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.

Katsu curry powder is a blend of spices commonly used in Japanese cuisine to make Katsu Curry sauce. It is a popular dish in Japan, typically used with breaded and fried meat or vegetables. This Katsu curry blend is made up of coriander, turmeric, fenugreek, fennel, garlic, chillies and more.

While curry is prevalent in multiple countries, Japanese curry is usually thicker in texture, sweeter, and less spicy than its Thai or Indian counterparts. That sweetness often comes from the addition of an apple and/or some honey.

This one combines the sweet taste of onions and carrots, with lots of garlic and chicken stock. With a touch of honey and soy sauce. That's it – really! Sweet, tangy and delicious, you won't ever look back once you've tried it at home.

What is katsu curry made from? The curry sauce is the combination of curry powder, turmeric, chicken stock, coconut milk, and soy sauce, along with onions, garlic, and ginger. Served with basmati white rice and breaded chicken.

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.

The stand-out feature of a Japanese curry is its thick, rich sauce. The thickness of the sauce which can only be found in Japanese curry is supported and beloved by many. The rich and indulgent sauce mixes with rice so perfectly, you will find it difficult stoping eating.

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.

Does Japanese curry have turmeric? ›

A hearty amount of fenugreek adds sweet elements, and the inclusion of cumin combined with the turmeric adds the colour and aroma often associated with the popular idea of curry.

The triad of vegetables most commonly found in Japanese curry are onion, potato, and carrots, but you can use almost any combination of vegetables and protein. Here, I've added celery, green beans, and corn to the mix, and use chicken thighs as my protein.

The typical Japanese curry is generally thicker in texture and tastes sweeter but less spicy than its Indian counterpart. The meat of choice is more often pork or beef. Survey results suggest that pork is the most popular meat for curry in eastern Japan while beef is more common in western Japan.

One aspect of Japanese curry that sets it apart from other cuisines is the use of a roux (made of spices, flour, and oil or butter) which gives Japanese curry a distinct brown color and a thicker, stew-like consistency.

A mix of traditional South Asian spices like turmeric, cumin, coriander, and fenugreek with East Asian spices like star anise and mandarin peel along with Western herbs like dill, sage, and thyme gives this curry powder a complex flavor profile that balances sweet and savory aromas with herbal and citrus notes.

Traditional Japanese stewed dishes are often left to cool down once made, to allow the ingredients to soak up the flavors — which is why people also leave curry out overnight. The sweet and savory flavors of the meat and vegetables also seep out into the sauce, so everything blends together.