Dish

Katsu karē

Chicken cutlet curry

Katsu karē is a hearty and satisfying dish that is perfect for cold weather. The meat is coated in a mixture of flour, egg, and panko breadcrumbs before being fried until crispy. The curry sauce is made with a blend of spices, including turmeric, cumin, and coriander, and is typically served over rice. Katsu karē is a popular dish in Japan and is also commonly found in Japanese restaurants around the world.

Asian cuisine› East Asian cuisine› Japanese cuisine

Meat Dish

Origins and history

Katsu karē is believed to have originated in Japan in the early 1900s. It was inspired by British curry dishes that were introduced to Japan during the Meiji period. Katsu karē quickly became a popular dish in Japan and is now considered a staple of Japanese cuisine.

Dietary considerations

Katsu karē is not suitable for vegetarians or vegans. It is also not recommended for individuals with gluten intolerance or celiac disease due to the use of breadcrumbs in the recipe.

Variations

Variations of katsu karē include using different meats, such as beef or fish, and using different types of curry sauce. Some recipes also call for adding vegetables, such as potatoes or carrots, to the curry sauce.

Presentation and garnishing

Katsu karē is typically served with the curry sauce poured over the meat and rice. It can be garnished with fresh herbs, such as cilantro or parsley.

Tips & Tricks

To ensure that the meat is cooked evenly, it is important to pound it thin before breading and frying it. It is also important to use a deep fryer or a heavy-bottomed pot to ensure that the meat is cooked evenly and does not burn.

Side-dishes

Katsu karē is typically served with a side of rice and a small salad. Pickled vegetables, such as daikon or cucumber, are also commonly served as a side dish.