Katsu Curry Recipe

Ingredients

• al gustoCurry and rice, prepared according to the Curry and Rice recipe
• al gustoTonkatsu, prepared according to the Tonkatsu recipe

Instructions

1. 1

   Prepare the curry

   Make the curry according to the Curry and Rice recipe, then let it simmer until ready.

2. 2

   Slice the tonkatsu

   Make the tonkatsu according to the Tonkatsu recipe and cut it into strips about 1.3 cm (1/2 inch) wide.

3. 3

   Assemble the plates

   Divide the rice between plates and arrange the tonkatsu over it. Pour the curry on top.

What is katsu curry?

Katsu curry is a Japanese meal built around rice, curry sauce and a breaded, fried cutlet. Curry arrived in Japan by way of British influence and developed into a mild, thick sauce commonly served with rice.

This version uses tonkatsu, or pork cutlet, for a crunchy contrast to the soft rice and savoury curry. The method keeps the components separate until serving, helping the coating stay crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 30g protein, 90g carbs, 29g fat.

The rice is the main source of carbohydrate, while the pork and its fried coating contribute protein and much of the fat; the curry adds further energy and can contribute fat and carbohydrate depending on its recipe. A side of vegetables or salad can add freshness and balance the plate.

The curry and rice

Prepared curry: Follow the linked Curry and Rice recipe, then simmer the sauce until it is ready. The curry should be hot and spoonable when you assemble the plates.

Rice: Use the rice prepared as part of that recipe. Fluff and portion it before adding the cutlet so the finished plates are easy to serve.

Getting the tonkatsu ready

Cutting: Slice the cooked tonkatsu into strips about 1.3 cm wide. This makes it straightforward to portion and eat alongside the rice.

Keep the coating crisp: Add the curry just before serving rather than letting the cutlet sit in the sauce. Pouring it over the top, as directed, gives you control over how much coating stays crunchy.

Assembly and texture

Layering: Put rice on each plate first, then arrange the cutlet over it and finish with curry. Keep some cutlet visible if you want to retain a crisp surface.

Doneness: The recipe relies on the linked tonkatsu method for cooking the pork, so use its cooking cues rather than judging doneness by the curry or the brief assembly steps.

Timing the meal

The listed total time is 5 minutes, but the method calls for curry and tonkatsu made using separate linked recipes. Treat that time as the final assembly time if those components are already prepared; allow for their cooking time separately.

Have the curry hot and the tonkatsu freshly cooked before you plate the rice. This makes the meal easier to assemble without leaving the cutlet to soften.

What to serve alongside

The rice, curry and pork make a filling plate on their own. For a fresh contrast, serve with a simple salad or lightly dressed vegetables.

Pickles are another common-style accompaniment for curry rice, adding a sharp, tangy note beside the rich sauce and fried coating.

Recipe notes & tips

• Prepare the curry and tonkatsu using their linked recipes before beginning the short assembly method.
• Keep the curry simmering until it is ready to serve, as the method directs.
• Slice the tonkatsu into evenly sized strips for more straightforward portions.
• Plate the rice before cutting or arranging the tonkatsu so the components are ready to serve together.
• Pour on the curry just before eating to help preserve the cutlet's crisp coating.

Variations

• Use chicken: Substitute chicken katsu prepared with the same cutlet method.
• Add vegetables: Serve with steamed greens or a crisp salad alongside the curry.
• Adjust the sauce: Spoon curry over only part of the cutlet for a crisper finish.
• Try another cutlet: Use a prepared breaded cutlet in place of pork tonkatsu.
• Add pickles: Serve a small portion of tangy pickles to contrast with the rich curry.

Common mistakes to avoid

• Counting assembly as the full cooking time: the linked curry and tonkatsu recipes require their own preparation.
• Slicing before the tonkatsu is cooked: follow the linked tonkatsu method first, then cut it into strips.
• Drenching the cutlet too early: add curry at serving time to limit softening.
• Serving cold curry: keep it simmering until ready, then spoon it over the plated rice and cutlet.
• Uneven portions: divide the rice and cutlet between plates before adding the curry.

How to store

Store leftover curry, rice and tonkatsu separately in covered containers in the fridge and use within 3 days. Reheat the rice and curry until piping hot; reheat the cutlet in an oven or air fryer to help restore its crispness, rather than microwaving it if texture matters.

Frequently asked questions