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Comfort food has a special place in my heart, and katsudon curry might just be the most comforting dish I know. Growing up, I never thought Japanese curry and crispy pork cutlets would become my go-to dinner when I need a pick-me-up. But here we are! After a long day, there’s something so satisfying about cutting into that crunchy breaded pork that sits on top of rich curry sauce and fluffy rice.
I started making this at home because my kids kept asking for it after trying it at our local Japanese restaurant. Now it’s become our Friday night tradition. The best part? While it looks like something that took hours to make, it’s actually pretty straightforward. I usually prep the cutlets while my curry sauce simmers, and before I know it, dinner’s ready. Trust me, once you try this combination, regular curry just won’t be the same.
Why You’ll Love This Katsudon Curry
- Quick weeknight dinner – Ready in under an hour, this Japanese curry is perfect for those busy evenings when you want something satisfying without spending hours in the kitchen.
- Comforting fusion dish – This recipe combines two beloved Japanese favorites – crispy katsu and rich curry – creating a meal that’s both familiar and exciting.
- Simple ingredients – With pre-made curry blocks and basic vegetables, you don’t need to hunt down hard-to-find ingredients to make this restaurant-style dish at home.
- Family-friendly meal – The mild curry flavor and crispy chicken cutlets make this dish a hit with both kids and adults, perfect for serving the whole family.
What Kind of Curry Should I Use?
Japanese Vermont curry blocks are quite different from Indian or Thai curry powders – they’re sweet, mild, and have a thick, gravy-like consistency when cooked. For this recipe, House Vermont Curry (Mild) is specifically called for, but you could use other Japanese curry roux blocks like S&B Golden Curry or Glico Curry if that’s what you can find. These curry blocks come in different heat levels from mild to extra hot, so pick one that matches your spice preference. Just remember that Japanese curry has a unique flavor profile that combines a slight sweetness with curry spices, and it’s this distinct taste that makes katsudon curry so special. If you’re new to Japanese curry blocks, they’re super easy to use – they dissolve right into your cooking liquid and thicken up beautifully.
Options for Substitutions
Let’s talk about some practical swaps for this Japanese curry dish:
- Vermont Curry Roux: While Japanese curry roux blocks give the most authentic taste, you can use other brands like S&B or Golden Curry. In a pinch, mix 3 tablespoons curry powder with 2 tablespoons flour and 2 tablespoons butter to make your own roux, though the taste will be different.
- Chicken cutlets: You can swap the chicken cutlets with pork cutlets (the traditional katsu choice), or even use crispy tofu cutlets for a vegetarian version. Just make sure to maintain the crispy coating!
- Fukujinzuke: If you can’t find this Japanese pickled vegetable mix, try using regular pickled vegetables or kimchi. While different, they’ll add a similar tangy crunch to your dish.
- Rice: Short-grain Japanese rice is ideal, but medium-grain or long-grain rice will work too. Just avoid instant rice as it won’t give you the right texture.
- Vegetables: Feel free to switch up the vegetables based on what you have. Sweet potatoes can replace regular potatoes, and green peas or bell peppers can be added too. Just keep the pieces similar in size for even cooking.
Watch Out for These Mistakes While Cooking
The biggest challenge when making katsudon curry is getting the right consistency – adding all the water at once can make it difficult to control the thickness, so it’s better to add water gradually while stirring the curry roux blocks until you reach your desired consistency.
A common mistake is rushing the vegetable cooking process – make sure to sauté your onions until they’re properly caramelized (about 10-12 minutes) and cook your potatoes and carrots until they’re tender but not mushy, as this develops a deeper flavor base for your curry.
Keep in mind that the curry will continue to thicken as it cools, so it’s better to err on the slightly thinner side while cooking, and always remember to keep your chicken cutlets separate until serving to maintain their crispy coating – adding them too early to the curry sauce will make them soggy.
For the best texture, let the curry simmer on low heat for at least 15-20 minutes after adding the curry blocks, stirring occasionally to prevent it from sticking to the bottom of the pot.
What to Serve With Katsudon Curry?
Since katsudon curry is already a filling combination of rice, curry sauce, and crispy chicken cutlets, you’ll want to keep the sides simple and light. A small bowl of miso soup makes a perfect starter and helps balance out the richness of the curry. For vegetables, try serving some quick-pickled cucumber or a simple green salad dressed with rice vinegar and sesame oil – these fresh sides cut through the hearty curry flavors nicely. If you’re feeding a crowd, you might also want to put out some edamame beans as a snack while the curry is being served.
Storage Instructions
Keep Fresh: Your katsudon curry will stay good in the fridge for up to 3 days when stored in an airtight container. It’s best to store the curry sauce, rice, and chicken cutlets in separate containers to maintain their textures. Keep the fukujinzuke pickle in its original container in the fridge.
Prepare Ahead: You can make the curry sauce a day ahead – it actually tastes even better the next day as the flavors have time to develop! Just store it separately from the chicken cutlets to keep them crispy. The chicken is best prepared fresh, but if needed, you can bread them ahead and keep them raw in the fridge for up to 24 hours before cooking.
Warm Up: To serve again, heat the curry sauce in a pot over medium heat, stirring occasionally. For the chicken cutlets, pop them in the oven at 350°F (175°C) for about 5-7 minutes to crisp them up again. Heat the rice in the microwave with a sprinkle of water to keep it from drying out.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 80-90 g
- Fat: 40-50 g
- Carbohydrates: 300-320 g
Ingredients
- 400g onions, sliced into 1cm strips
- 250g potatoes, diced into 1.5cm cubes
- 100g carrots, cut into 7mm slices
- 1 tablespoon oil
- Half of a 230g pack house vermont curry (mild)
- 800ml water
- 4 cups hot cooked rice
- 4 pieces chicken cutlets, cut into 2.5cm strips
- 4 tablespoons fukujinzuke
Step 1: Sauté the Onions
Begin by adding oil to a pot and heating it over medium-high heat.
Once the oil is hot, add the chopped onions.
Sauté them for a few minutes until they become translucent and the edges start to get slightly burnt, which will add flavor to your dish.
Step 2: Cook the Vegetables
Add potatoes and carrots to the pot with the onions.
Stir the mixture for a couple of minutes, allowing the surface of the vegetables to start cooking and absorbing the flavors from the onions and oil.
Step 3: Boil and Simmer the Vegetables
Pour water into the pot, then increase the heat to bring the mixture to a boil.
Once boiling, reduce the heat to medium-low and let the mixture simmer for about 7 minutes, or until the vegetables are nearly cooked through.
Step 4: Add and Melt the Curry Roux
Break the curry roux cake into small blocks along the lines and add them to the pot.
Stir gently to blend the curry roux with the vegetables and water.
Reduce the heat to low, cover the pot with a lid, and cook for about 10 minutes.
Stir occasionally to prevent the curry from sticking to the bottom of the pot.
Adjust the consistency of the sauce as needed by adding water if it’s too thick or cooking longer without the lid if it’s too thin.
Step 5: Plate the Dish
Once the curry is ready, turn off the heat.
To assemble the dish, place a cup of hot cooked rice onto one side of a plate.
Arrange chicken cutlet pieces next to the rice, leaning them on the rice to create a space for the curry.
Pour the curry next to the chicken cutlet, then add fukujinzuke on the side for an authentic finishing touch.
Serve the dish immediately to enjoy the flavors at their best.