This Katsu Curry screams comfort food and is an absolute flavor bomb in each bite! The Japanese curry is rich and hearty, topped with golden crispy tofu katsu and served with rice, for an easy weeknight dinner in under 30 minutes.
When I'm craving something hearty, filling and cosy, this Katsu Curry is one of the first things that comes to my mind. I actually still remember the first time I tried it. We were at one of my favorite Japanese restaurants for a sushi night, however the weather was so cold and rainy. Rather than ordering sushi, I had a chicken katsu curry which absolutely hit the spot! It's such a warming rich dish that screams comfort food.
These days I don't eat meat anymore, so I've recreated it with crispy tofu katsu instead. The tofu is crumbed in crispy panko breadcrumbs and pan fried until golden, then sliced diagonally and placed gently on top of a bed of basmati rice or jasmine rice and the yummy katsu curry sauce. Traditionally it's made with a chicken or pork cutlet, but this crispy tofu looks and tastes just as good! It's actually a completely vegan recipe so everyone can enjoy it, but feel free to use meat if you prefer for the katsu 🙂
What makes this Japanese Katsu curry such a flavor bomb is the different textures that work so well together. From the creamy curry, to the crispy katsu and steamed rice. The curry sauce is a combination of savory, sweet and a touch of spice, without being spicy.
Here I've used a Japanese curry roux which is similar to a thick paste that has been cubed and packaged. This simplifies the recipe as it's all made within 30 minutes and for a super easy and quick weeknight dinner. I've used the S & B golden curry brand which is made in Japan to keep the authentic flavor profile. You can however use any brand you prefer, they're sold at any Asian grocer and most supermarkets which is really convenient.
Some other Japanese inspired recipes I've shared to try are my shrimp tempura, miso eggplant and kani salad.
Table of Contents
What makes this recipe special
- Quick & Easy: Easy steps, pre-made curry roux for a quick dinner in under 30 minutes
- Crazy Delicious: The rich curry sauce pairs so well with the crispy katsu tofu for a delicious dish full of flavor
- Comfort Food: It screams comfort as its hearty, cosy and great in colder months
- Versatile: Here I've made a vegan Japanese curry but feel free to add chicken katsu or pork instead. You can also increase the spice level and add extra veggies
What is Japanese Katsu Curry?
Japanese Katsu Curry is a comforting dish that combines two favorites: fried breaded cutlets (usually pork or chicken) and a rich flavorful curry. The word "katsu" comes from the Japanese word for cutlet, and the curry is a mildly spiced sauce with a blend of onions, carrots, potatoes, and Japanese curry roux. To make the roux, combine curry powder, spices, flour, butter, and honey or sugar for a touch of sweetness.
Japanese curry has a thicker, gravy-like consistency, and the flavor is more savory and mild without too much spice. Traditionally, people serve it over steamed Japanese rice with crispy katsu sliced and placed on top, often garnishing it with pickled vegetables. Its absolutely delicious, hearty, and has a contrast of textures from the creamy curry to the crispy katsu made from either meat, or in my case tofu katsu.
Ingredients and Substitutions
- Japanese curry roux / paste is the base of the katsu curry sauce. It's a packaged paste for an easy authentic taste, and easily found in Asian grocers and most supermarkets. I’ve used the S&B golden curry brand which is popular and made in Japan, but any Japanese curry roux works great. If you can't find it, use a mixture of curry powder, flour, and a little soy sauce for a homemade version
- Onion, carrots and potatoes are the veggies for a traditional Japanese curry. You can substitute with any root vegetables you have on hand such as sweet potatoes
Tofu Katsu
- Extra firm tofu is best for its texture. You could swap this out for chicken breast or a pork cutlet if you're looking for a traditional recipe
- All purpose flour, garlic powder, salt, and pepper are for the 1st dipping bowl to season and add a layer of crisp to the tofu katsu
- Milk and flour are for the 2nd dipping bowl. I've used soy milk but any milk works fine. You can also beat an egg and use this for the wet batter if you aren't vegan
- Panko breadcrumbs are for the 3rd dipping bowl and add a light, crispy coating. Regular breadcrumbs can work, but they won’t give the same texture
- Oil for frying, recommended to be a high smoke point oil. Today I used sunflower oil for a neutral taste, but any frying oil works such as canola oil or a vegetable oil
How to make Katsu Curry
This delicious katsu curry will warm you up with each spoon. The addition of crispy tofu katsu, takes this dish to another level. Follow my simple steps below.
Saute onion in olive oil over a medium heat for a few minutes until translucent
Add the carrots and potatoes and saute for a minute
Add 3 cups of water and simmer on low heat with the lid on for 15 minutes. Start preparing the tofu in the meantime (step 5)
Add in the curry roux and gently stir through so it melts into the broth. Simmer for 5 minutes. If broth is too thick, add ¼ cup of boiling water, one at a time to your preferred consistency
Press tofu for 15 minutes using a tofu press or in between paper towels with a heavy pot on top
Slice tofu blocks in half horizontally (~0.5inch / 1.5cm in width). Season with salt and pepper
Prepare dipping station with 3 bowls. One with flour, garlic powder, salt and pepper. Second with milk plus 1 tablespoon of flour and third with panko breadcrumbs
Dip each piece into the flour, milk, then breadcrumbs. Coat all sides and edges well
Heat oil in a pan over medium-high heat. Pan fry tofu, ensuring they're not touching
Fry for a few minutes on each side until golden brown. Then flip the tofu on the side to fry the edges as well
Place tofu on a plate with paper towels to remove excess oil. Season with salt
Slice tofu diagonally then plate up with rice, the katsu curry and tofu on top
Tips and Tricks
- Cut the veggies approximately the same size for even cooking, don’t cut them too small or they can go mushy in the sauce
- Stir the curry sauce occasionally to prevent it from sticking to the bottom
- If the curry is too thick, slowly add boiling water and gently stir until you achieve a consistency you prefer
- Press the tofu before coating to remove excess moisture for a crispier result. Using either a tofu press or wrapped in a paper towel with a heavy object on top
- If you aren't vegan or vegetarian, feel free to serve with pork or chicken cutlets instead of tofu for the traditional Japanese recipe
- Serve immediately as the tofu stays crispiest when served right after frying, so try to time it with the curry being ready
Storage Instructions
- Store leftover curry and tofu in separate airtight containers in the fridge for up to 3 days
- Reheat the curry on the stovetop with a splash of water over medium heat, stirring occasionally. You can also microwave it. Reheating the tofu in a frying pan, oven or air fryer will retain the crisp
- You can freeze the curry sauce for up to 1-2 months. Avoid freezing the fried tofu, as it won’t retain its texture
FAQs
Katsu curry consists of a Japanese curry roux made from curry powder, spices, flour and butter, to create a delicious curry sauce along with onions, potatoes and carrots. Its then served with rice and a crispy fried katsu on top from either meat or tofu
Whilst it includes spices, its generally not a spicy dish and has a mild spice level. You can of course increase or decrease the spice
Katsu is the name for cutlet in Japanese and is usually made from chicken, pork, beef or other meats. Tonkatsu however, specifically is for a crispy breaded pork cutlet
Yes of course! Whilst this is a vegan recipe, feel free to swap the tofu for breaded fried chicken breast or thigh and follow the recipe the same
More Curry Recipes
More Japanese Recipes
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Katsu Curry (with Crispy Tofu Katsu)
Ingredients
- 1 medium onion - diced
- 2 medium carrots - sliced ~ 0.5inch / 1.5cm thick
- 2 medium potatoes - cubed
- 3oz / 90g Japanese curry roux/paste - I’ve used S&B brand Golden Curry
- 1 tablespoon extra virgin olive oil
Tofu Katsu - more detailed recipe here
- 18oz/ 500g extra firm tofu
- ½ cup all purpose flour
- ½ cup milk - I’ve used soy milk
- 1 cup panko bread crumbs
- Good pinch of garlic powder
- Salt and black pepper to taste
- Oil for frying - I've used sunflower oil
Instructions
Katsu Curry
- In a large saucepan, saute the onion in olive oil over medium heat for a few minutes. Once translucent, add the carrots and potatoes and saute for a minute
- Pour in 3 cups of water, place the lid on and simmer on low heat for 15 minutes
- Once vegetables are mostly cooked but still have a bite, add in the curry roux. Gently stir it through so it melts into the brothAllow it to simmer on low for 5 minutes - if the broth has thickened up too much, slowly add boiling water ¼ cup at a time to achieve your preferred sauce consistency
Tofu Katsu
- Press the tofu blocks for 10-15 minutes using either a tofu press, or place the blocks between paper kitchen towels with a heavy object on top such as a pot
- While the vegetables are simmering (step 2 above), prepare the tofu by slicing both blocks in half horizontally, so they're ~ 0.5inch / 1.5cm in widthSeason all sides with salt and pepper
- Using 3 bowls, create a dipping station: 1. ½ cup flour, good pinch of salt and pepper and garlic powder - mix 2. Milk plus 1 tablespoon flour - mix 3. Panko breadcrumbs
- Coat each tofu square into the flour, then dip into the milk, then the panko breadcrumbs. Make sure to coat all sides and edges, using your fingers to press in the panko crumbs to coat well
- While the curry roux is simmering (step 3), heat oil in a saucepan over medium-high heat. I prefer to pan fry the tofu, but you can also deep fry. Air fryer method noted in this recipe Carefully place the tofu in the hot oil, ensuring they're not touching or overlapping
- Fry for a few minutes on each side until golden brown. Since I'm pan frying the tofu, I like to flip the tofu and fry the edges once both sides are golden
- Place cooked tofu on a plate with paper towels to remove the excess oil and sprinkle the tops with salt as soon as it comes out of the pan
- Slice the tofu katsu diagonally and serve up your delicious Japanese Katsu Curry in bowls alongside rice topped with the sliced tofu and enjoy!
Notes
- Rice and oil for frying are not included in nutritional table
Patt J Pruett says
I just opened your email. I must say I've received several and usually delete them, unopened. Sorry. However the Curry Katsu really caught my eye as I like curry without it being so heavy. I also don't like tofu. However, I'm going to try this one! I signed up for emails. Can't wait to see what you have next. I saw the spaghetti recipe with eggplant. I've not had eggplant so don't know how to make it. Can't wait to make that too! Thank you!!
Ayeh Manfre says
So lovely to hear Patt! Can't wait to hear how you go 🙂
Elizabeth says
Yum, yum, yum had to make my own curdy paste, as I'm not sure if they sell it here and I just prefer to make my own, but it's so delicious
Ayeh Manfre says
So great to hear, especially you made your own paste too 🙂