Beef Katsu Curry Recipe - Japanese Cooking 101

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber and nutrients.

beef cutlet

🥗Healthier: chicken breast

💰Cheaper: pork cutlet

Chicken breast is leaner and pork is often less expensive.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar + sugar mimics mirin's sweetness.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: generic curry powder

Homemade blends can be tailored to taste.

Grate carrot finely and slice onion thinly.

Cut the thinly sliced beef into small pieces.

Heat oil in a heavy pot and cook beef until lightly browned.

Add the onion and cook until onions are tender.

Add some water and grated carrot, bring to a boil.

Cover and lower heat, cooking for 15 minutes.

Turn off the heat and add the curry roux, letting it dissolve.

Turn the heat back on and cook for another 10 minutes, keeping it warm.

Poke the steaks all over with the tip of a knife and pound the meat with a meat tenderizer.

Sprinkle salt and pepper on both sides of the meat.

Coat the meat with all-purpose flour.

Dip in the beaten egg and cover with panko breadcrumbs.

Heat deep frying oil to 350°F.

Deep fry the crumb-covered meat, turning once or twice, until golden brown and the meat floats in the oil, about 5 minutes.

Set the meat on a cooling rack for a minute.

Cut the katsu into strips.

Serve steamed rice on a plate, top with beef katsu, and pour the curry sauce over.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens