Homemade Japanese Curry Katsu

There are dishes that feel like a hug in a bowl. Japanese Curry Katsu is exactly that: warm rice, a thick and sweet curry sauce, tender vegetables, and crispy katsu schnitzel, sliced into strips and remaining crunchy even when it meets the sauce.

It's a homemade, comforting, clever, and precise dish. Something between a family classic, a Japanese diner lunch, and food that makes everyone at the table fall silent for a couple of minutes.

In the OOMAME version, we make it accessible yet uncompromising: perfect rice, a deep Japanese curry sauce, airy panko breadcrumbs, and a simple technique that keeps the katsu crispy on the outside and juicy on the inside.

What to buy at OOMAME for this recipe

• S&B Golden Curry - Japanese Curry Mix, Medium Hot 220g
• Panko - Japanese-style breadcrumbs
• Japanese Rice Toyama Koshihikari or Sushi Rice / Short Grain Japanese Rice
• Yamasa Premium Soy Sauce
• White Sesame / Black Sesame / Toasted Sesame Seeds
• Japanese serving bowls, chopsticks or soup spoons as a complementary serving option

Want to make Curry Katsu without improvisation? Add the dish's base to your cart – Japanese curry, panko, rice, soy sauce, and sesame – and let OOMAME open up a Japanese evening at home for you.

Time, Difficulty, and Quantity

Ingredients

For the Curry

• 2 tbsp neutral oil
• 1 large onion, thinly sliced
• 2 medium carrots, diced or cut into half-moons
• 2 medium potatoes, cut into medium cubes
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger, optional
• 750 ml water or mild chicken/vegetable broth
• 90-100g S&B Golden Curry
• 1 tsp Yamasa soy sauce
• ½ tsp sugar or a little mirin, optional for balance

For the Katsu

• 4 thin chicken breast fillets or flattened chicken thigh fillets, approx. 120-150g each
• Fine salt
• Black pepper
• 3 tbsp flour
• 2 beaten eggs
• 1.5-2 cups panko breadcrumbs
• Neutral oil for shallow frying

For Serving

• 2 cups Japanese rice / sushi rice / short-grain rice, cooked
• Thinly sliced green onion, optional
• Toasted sesame seeds, optional
• Pickled ginger, optional

Instructions
1. Start with the Rice

Rinse the rice well until the water is almost clear. If time allows, soak for 20 minutes, drain, and cook according to manufacturer's instructions.

The desired texture is soft and moderately sticky rice, one that holds curry sauce without becoming mushy.

2. Build the Curry Base

Heat oil in a wide pot over medium heat. Add the onion and cook for 8-10 minutes, until softened and lightly golden. Don't rush here – the onion is the first layer of sweetness for the sauce.

Add garlic and ginger and stir for about half a minute.

3. Add Vegetables and Liquids

Add carrots and potatoes and stir for 2 minutes. Add water or broth, bring to a boil, reduce to medium-low heat, and cook for 15-20 minutes, until the vegetables are tender but not falling apart.

4. Add the Curry Blocks

Turn off the heat for a moment or reduce it very low. Add the curry blocks and stir until completely dissolved.

Return to low heat and cook for another 8-10 minutes, until the sauce thickens. Add soy sauce and sugar or mirin as needed. The sauce should be thick, glossy, sweet-salty, and full of depth.

If it's too thick, add a little water.
If it's too thin, cook for a few more minutes uncovered.

5. Prepare the Katsu

Season the chicken pieces with salt and pepper. If they are too thick, flatten slightly between two sheets of baking paper.

Prepare three bowls: flour, beaten eggs, and panko. Coat each piece in flour, shake off excess, dip in egg, then coat in panko. Press gently to ensure the panko adheres, but do not crush.

6. Fry Correctly

Heat oil in a wide pan to a depth of about 1 cm. The temperature should be around 170-175 degrees Celsius. If you don't have a thermometer, drop a small panko crumb in – it should bubble immediately, but not burn.

Fry the katsu for 3-4 minutes per side, until golden, crispy, and cooked through. Transfer to a wire rack or paper towel. Let it rest for 2 minutes before slicing.

7. Assemble the Plate

Place hot rice on the side of the plate or bowl. Ladle curry sauce with vegetables next to it. Slice the katsu into strips and place it on top of or next to the sauce, so that part of it remains crispy.

Finish with green onions, sesame seeds, or pickled ginger.

Chef's Tip

The secret to good katsu isn't just the panko – it's the rest after frying. If you cut it immediately, the juices escape and the coating softens faster. Two minutes on a rack makes a big difference.

Another important rule: don't drown all the katsu in sauce. Keep some of it outside the curry to get the most enjoyable contrast in the dish – crispy against thick, warm and comforting.

Versions and Adaptations

Tofu Katsu Version

Replace the chicken with firm tofu, sliced into thick pieces and thoroughly dried. Season, coat in flour, egg or vegan batter, and panko. Fry until golden and crispy.

Vegetable Version

You can add mushrooms, pumpkin, sweet potato, or peas to the sauce. It's important not to overload it so that the sauce remains balanced.

Spicier Version

Japanese curry is usually less spicy than Thai or Indian curry. Those who want more heat can add crushed chili, chili oil, or a little chili powder.

Quick Family Version

Prepare the curry sauce in advance and store it in the refrigerator for up to 3 days. On the day of serving, simply heat it up, fry the katsu, and cook the rice.

A Small Moment of Culture

Japanese curry, or Kare Raisu, is one of Japan's most beloved home-cooked dishes. It's thick, sweet, relatively mild in spiciness, and usually served with warm rice. When combined with crispy katsu, it creates one of the most comforting and satisfying dishes in Japanese home cooking.

This is exactly why it's so suitable for OOMAME: a dish that feels familiar, yet opens a whole world of Japanese ingredients, techniques, and flavors.

Starting a Japanese evening at home? Begin with Curry Katsu.
Add Japanese curry, panko, rice, soy sauce, and sesame to your cart – and let OOMAME turn a few simple ingredients into a crispy, warm, and umami-filled meal.