Katsu Curry

• servings: 1 serving
• active time: 15 minutes
• total time: 1 hour 55 minutes

Ingredients

your choice of Japanese curry (Read the post for choices)

your choice of katsu (cutlet) (Read the post for choices)

cooked Japanese short-grain rice

fukujinzuke (Japanese red pickled vegetables)

Directions

To Prepare the Japanese Curry

Make your choice of Japanese curry: Beef Curry, Chicken Curry, Instant Pot Curry, Pork Curry, Instant Pot Seafood Curry, Vegetarian Curry, and more on the blog post. If you have time, I recommend making the curry one day before you serve the Katsu Curry. The flavor is better the next day, and it's easier to reheat the curry rather than making it from scratch while you prepare the Katsu.

To Prepare the Katsu

Make your choice of katsu (cutlet): Tonkatsu, Baked Tonkatsu, Chicken Katsu, Baked Chicken Katsu, Gluten-Free Baked Katsu, Fried Shrimp, Baked Ebi Katsu, Baked Fish Katsu, Menchi Katsu, and more on the blog post.

To Make the Steamed Rice

Make the cooked Japanese short-grain rice (I recommend serving Japanese short-grain rice with Japanese curry) using a rice cooker, a pot over the stovetop, a pressure cooker (Instant Pot), or a donabe.

To Serve the Katsu Curry

Serve an individual portion of steamed rice on a plate or bowl and ladle some Japanese curry alongside the rice. Place the Katsu on the top. Garnish it with fukujinzuke (Japanese red pickled vegetables) on the side.

Nutrition

• Calories: 627 kcal
• Total Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 2 g
• Cholesterol: 214 mg
• Sodium: 875 mg
• Total Carbohydrate: 64 g
• Dietary Fiber: 4 g
• Total Sugars: 10 g
• Protein: 50 g