Table of Contents
This blog post contains an Authentic Katsu Curry Recipe.
Let’s dive into the world of delicious Japanese cooking and learn how to make a real-deal Katsu Curry. But this isn’t just about food—it’s about love and a husband who’s been asking for this special dish for ages.
Picture this: a plate with crispy, golden-brown cutlets and a yummy curry sauce. This dish is more than just tasty; it’s my husband’s all-time favourite. Every time he asks for it, I see the sparkle of excitement in his eyes. Katsu Curry is more than just a meal for him; it’s a bit of Japan and a lot of love. We have a deep love of Japan, from its culture to its food. That’s why I have shared so many Japanese recipes in this blog, such as tonkatsu, fish katsu, fried ebi, karaage etc.
In this blog post, we’re going to explore the history and secrets behind Katsu Curry. But more importantly, we’re sharing our personal story—a tale of a husband who really, really loves this dish. Plus, we’re spilling the beans on a special technique to make the Katsu extra juicy and tender: sous vide. Whether you’re a kitchen pro or just starting out, our easy guide will help you make this special meal and put a big smile on someone you care about.
Come join us on this tasty journey. We’ll not only show you how to make Katsu Curry but also share the love that goes into every bite. Get ready to cook up something special and make someone’s day with a dish inspired by a simple story of love, good food, and a touch of sous vide magic.
-add sous vide lemongrass and sous vide tonkatsu and sous vide lamb rack
If you like Japanese cuisine, don’t forget to check these recipes out:
What ingredients do we need to make this Authentic Katsu Curry Recipe?
- 418g Pork Ribeye steak
- Some Salt
- 1 Onion – Cut into strips
- 1 Carrot – peeled and cut into smaller pieces
- 1 Potato – peeled and cut into smaller pieces
- 100g Cube Curry Roux
- 750ml Water
- 1/4 cup Cooking sake
- Some potato Starch
- Some Panko
- 1 Beaten Egg
Why are we using sous vide to cook the pork first for this Authentic Katsu Curry Recipe?
Using sous vide to cook the pork for Katsu Curry offers several benefits, primarily centred around achieving optimal tenderness and juiciness in the meat. Using sous vide to cook the pork will ensure the juiciness. If you don’t own a sous vide machine, you can opt to deep fry the pork; however, it’s important to monitor the temperature of the oil closely.
Here’s why sous vide is a fantastic technique for preparing pork:
- Precision Temperature Control: Sous vide allows for precise temperature control, ensuring that the pork reaches and maintains the desired doneness throughout. This method involves vacuum-sealing the pork and cooking it in a water bath at a controlled temperature, preventing overcooking and resulting in a perfectly tender texture.
- Consistent Results: With sous vide, you can consistently achieve the same level of doneness every time you cook. This is especially crucial for this authentic Katsu Curry recipe, as it ensures that the pork is uniformly tender, avoiding the risk of some parts being tough while others are too soft.
- Enhanced Juiciness: The vacuum-sealed pouch used in sous vide cooking helps to retain the natural juices and flavours of the pork. This means that when you later coat and fry the pork for the Katsu, you’re starting with meat that is already juicy and flavorful.
- Preventing Dryness: Pork has a tendency to dry out during traditional cooking methods. Sous vide minimizes this risk by cooking the meat gently and at a lower temperature, reducing moisture loss and resulting in a succulent final product – a juicy pork cutlet for this authentic katsu curry recipe.
- Time Flexibility: Sous vide allows for flexibility in cooking time. You can cook the pork in advance and keep it in the sous vide bath until you’re ready to proceed with the breading and frying. This can be convenient when preparing multiple components of a meal.
In summary, using sous vide for the pork in a Katsu Curry recipe is a game-changer for achieving the perfect balance of tenderness and juiciness in the meat, ultimately contributing to a more delightful dining experience. I hope you will try my authentic katsu curry recipe. 🙂
Why is curry roux used for this Authentic Katsu Curry Recipe?
Using curry roux in this Authentic Katsu Curry Recipe serves several purposes that contribute to the unique and beloved flavours of Japanese curry:
- Flavor Complexity: Curry roux is a pre-made mixture of spices, flour, and fats that adds depth and complexity to the curry sauce. The blend of spices in the roux, which may include ingredients like curry powder, cumin, and coriander, enhances the overall flavour profile of the dish, giving it a distinctive taste.
- Thickening Agent: The roux acts as a thickening agent for the curry sauce. Dissolving in the liquid creates a smooth and velvety texture, giving the curry a rich and hearty consistency. This thickness helps the sauce adhere to the crispy Katsu coating, creating a satisfying combination of textures.
- Authenticity: Using curry roux aligns with traditional Japanese curry recipes. Many Japanese households and restaurants use pre-made curry roux blocks for convenience without compromising on flavour. It has become a staple in Japanese curry cooking, adding an authentic touch to the dish.
- Time Efficiency: Incorporating a curry roux streamlines the cooking process. Instead of individually measuring and adding various spices, the roux provides a well-balanced, time-saving solution. This is particularly convenient for home cooks looking to prepare a flavorful meal efficiently.
- Consistency: The use of curry roux ensures consistency in taste and texture. It helps achieve a familiar and expected flavour profile, which is especially valuable when recreating a beloved dish like Katsu Curry. This consistency allows for reliable results each time the recipe is prepared.
While making a curry from scratch is a wonderful culinary endeavour, using curry roux in this Katsu Curry Recipe offers a practical and delicious shortcut, allowing you to enjoy the authentic taste of Japanese curry with the added convenience of a pre-blended spice mixture.
Using curry roux to make the sauce for this Katsu Curry recipe gives you a consistent and authentic taste that is loved in Japanese cuisine.
Authentic Katsu Curry Recipe
Equipment
- 1 zip lock
- Some Paper Towels
Ingredients
- 418 g Pork Ribeye Steak
- Some Salt
- 1 Onion
- 1 Carrot
- 1 Potato
- 100 g Cubes Curry Roux
- 750 ml Water
- 1/4 cup cooking sake
- Some potato starch
- Some panko
- 1 egg beaten
Instructions
For Sous Vide Pork Cutlet:
- Use a pairing knife to make several slits on the connective tissue (white area) between the meat and fat on both sides. This will prevent the pork chop from curling up when deep frying.
- Apply salt on both sides of the meat, then use a kitchen towel to wrap around the meat, and refrigerate for 30 minutes.
- Wash off the salt under running water and use a kitchen towel to dry the pork chops.
- Put the pork chop into a zip lock bag, then massage both sides of the meat. (You may use a meat tenderizer to pound the meat)
- Preheat the sous vide machine in a water bath to 145.5 ºF. Immerse the zip lock bag in the water bath, vacuum seal the ziplock bag, and let it cook for 30 minutes until the center of the pork reaches 145.5 ºF.
- Remove the pork chop from the sous vide water bath, and pat dry the pork.
- Coat the pork chop with cornstarch, beaten egg, and panko accordingly.
- Deep fry the tonkatsu over medium-high heat until golden brown.
- Drain excess oil, let it cool down for 5 minutes, and cut the tonkatsu into stripes.
For the Sauce:
- Heat a frying pan over medium-high heat and oil the pan.
- Stir-fry onion until aromatic, for about 5 minutes or until aromatic.
- Add potato and carrot to the pan and stir fry for another 5 minutes.
- Add cooking sake to the pan, let the alcohol evaporate, then add water to the pan.
- Cover with a lid and bring it to a boil. Turn down the heat and simmer for 30 minutes until carrot and potato are softened.
- Turn off the heat and add the curry cubes. Let it sit for 15 minutes.
- Stir and mix until the sauce is thickened up, you may turn the heat back on to low.
- Turn off the heat and serve with rice and katsu. 🙂
Video
Nutrition
I hope you will try this Katsu Curry recipe.
Don’t forget to check out my YouTube Tutorial.
As an Amazon Associate, I earn from qualifying purchases with NO EXTRA COST on you.