Katsu curry sauce recipes are everywhere on the internet. They’re not hard to find and you’ll get them for free, written by actual, proper chefs. But none of the ones I tried quite got me to exactly where I wanted to be.
So for that reason, here’s the way I make my Katsu curry sauce.
I’ve made this at least six different times, playing around with the ingredients just slightly each time. I’ve come to the conclusion that I’m actually incredibly fussy and specifying a “medium carrot” just doesn’t cut it for me.
In earlier iterations this sauce has been too carrot-y, too fruity, too thin and just not quite there. This version of it though gets the thumbs up of approval from the other half, and I quite like it too.
Usually I’m not overly bothered about the quantities of ingredients. I’m quite flexible when I cook, just throwing things in here and there… but with this one I’ve found it quite important to stick to a measurement. So whilst it sounds strange, I’m going to specify a certain weight of onion, carrot and apple.
Obviously you’re welcome to ignore me, but this specific blend gives me the balance of flavour I like best.
This sauce can also easily be made entirely to vegan standards. Just swap the chicken stock for veggie stock and swap the honey for any other sweetener you like. Even a teaspoon of brown sugar should do the trick.
Finally though, and I’m sorry for this, but this sauce needs a blender of some sort. I’ve tried it without and I’ve tried passing the bits and pieces through a sieve, but I prefer the control over consistency a blended sauce has.
To serve then? I’ve done this with flattened out, seasoned chicken breast that’s been floured, egged, breadcrumbed and fried. I’ve also done this with poached chicken (when I just couldn’t be bothered with the frying part).
This sauce can also be made in advance and kept in the fridge for a couple of days before using, just reheat gently to serve. I hope you enjoy it!
This is a nicely spiced, comfortingly warm and sweetened Katsu style curry sauce. It’s lovely with breaded, fried chicken and plenty of rice to soak it up!
Course: Main Course
Cuisine: Japanese
Servings: 2
Ingredients
1/2 tbsp Oil, Sunflower or Vegetable
110 g Brown Skinned Onion
60 g Carrot
75 g Apple (Eating, not Cooking)
2 Garlic Cloves
1 tbsp Plain Flour
1 tbsp Curry Powder, Mild
300 ml Chicken or Vegetable Stock
1 Bay Leaf
1 Pinch of Chilli Flakes
1 tsp Honey (or alternative)
1/2 tbsp Light Soy Sauce
1/2 tsp Dark Soy Sauce
Instructions
Prepare the onion, carrot, apple and garlic: Remove the skin and cut into very small, little chunks. The smaller the pieces are, the faster they’ll cook.
Put a large pan (with a lid) on a low heat. Allow to warm, then add the oil.
Add the onion, carrot, apple and garlic. Fry slowly and gently with the lid on, stirring occasionally, for about 10 minutes until everything is softened but not colouring.If you find the mixture starting to stick, add a splash of water to lift it.
Mix in the flour and curry powder, stirring thoroughly to get rid of any lumps. Then add the chicken (or vegetable) stock, bay leaf, chilli flakes, honey, light soy and dark soy sauces. Note: the dark soy adds colour and a slight depth of flavour, but a little goes a long way.
Simmer the sauce gently for around 15-20 minutes with the lid off. When all the veggies are properly cooked through and very soft, take the sauce off the heat. Remove the bay leaf.
In earlier iterations, this sauce was too carrot-y, too fruity, too thin and just not quite there. This version, although it gets a lot of approval from the other half, and I really like it too.
Pour the sauce into a blender (or use a hand/stick blender) to blend the sauce thoroughly. At this point the sauce will lighten up in colour, so don’t worry if it’s been looking very dark and nothing like the pictures.
Give the sauce a taste, if you feel it needs a little more chilli or curry powder to suit your preferences, add it now.
At this point you can also adjust the consistency of the sauce; either add a splash of stock or water to thin it down, simmer gently for a little longer to reduce it and make it thicker, serve it as it is, or put it in the fridge and chill until you’re ready to heat it back up and use it.
Did you try this recipe? Let us know what you think below with a comment and rating! Enjoy!
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Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce.
Short for tonkatsu, katsu sauce is essentially the Japanese equivalent of Western barbecue sauce. It's sweet and tangy with an umami undertone that packs a flavorful punch. You'll usually find it served with pork tonkatsu, a popular dish of breaded, deep-fried pork cutlet with cabbage and rice.
This one combines the sweet taste of onions and carrots, with lots of garlic and chicken stock.With a touch of honey and soy sauce. That's it – really! Sweet, tangy and delicious, you won't ever look back once you've tried it at home.
This sauce is the traditional Japanese accompaniment for tonkatsu — Japanese-style breaded pork cutlets. It's made from a specially balanced blend of applesauce, onion, tomato paste, carrots and traditionally brewed Kikkoman® Soy Sauce that adds flavor to meat and poultry.
Why Is Katsu Curry Unhealthy? In katsu curry, a piece of meat gets covered in breadcrumbs. The meat is deep-fried, drenched in rice, shredded cabbage, miso soup, and a rich sauce. The calories primarily come from deep-fried meat and curry sauce.
Generally eaten as a main course, the dish can be accompanied with water or miso soup. In Japan, there are fast-food restaurant chains which specialize in serving katsu curry, with varying meats and types of curry.
The most popular tonkatsu sauce is the Bull-Dog Vegetable & Fruit Sauce (Tonkatsu Sauce). It's easy to recognize the signature bulldog logo on the bottle.
In short, the sauce is just Japanese curry. Katsu is not the name of the sauce. The sauce is of course inspired by Indian curries, but it was actually the British who introduced Japan to it, via their colonisation of India at the time.
Sushi, often these restaurants serve Katsu curry, but despite the common misconception katsu refers to the crispy breaded meat or tofu, not necessarily the curry! Japanese curries range in many flavours, but they are not the same as Chinese or Indian curries and have quite a distinguishable taste.
A customary item for Japanese curry, f*ckujinzuke (福神漬) is a type of Tsukemono, Japanese pickled vegetables. The pickles are easily recognizable for its eye-catching red color as they sit atop in almost every curry dish.
If you were to find yourself at a Japanese curry shop, your order would likely come adorned with a side of f*ckujinzuke. When mixed into the curry, these ruby shards add a welcome sweet, pungent spark to the dish's buttery texture and warming spices.
Chicken katsu curry is an incredibly popular dish in Japan and many other parts of the world. It combines two of Japan's most beloved dishes into one delicious meal. The dish consists of a breaded and deep-fried chicken cutlet, served in a mild curry sauce. The result is a savory, spicy, and comforting meal.
If you're a fan of Japanese cuisine, you're likely familiar with katsu sauce. It is typically served alongside dishes like crispy katsu chicken and tonkatsu pork cutlets. The sauce is sweet, savory, and tangy. To me, it is reminiscent of American ketchup or barbecue sauce.
Another advantage of tonkatsu sauce in terms of taste is it's resistant to quality deterioration and oxidization thanks to vinegar, salt, and spices. However, for best quality and longer expiration date, it's recommended to refrigerate tonkatsu sauce once opened.
In short, the sauce is just Japanese curry.Katsu is not the name of the sauce. The sauce is of course inspired by Indian curries, but it was actually the British who introduced Japan to it, via their colonisation of India at the time.
The typical Japanese curry is generally thicker in texture and tastes sweeter but less spicy than its Indian counterpart. The meat of choice is more often pork or beef. Survey results suggest that pork is the most popular meat for curry in eastern Japan while beef is more common in western Japan.
The most notable differences between Japanese curry and Indian curry are the color and texture. While Indian curries can vary widely in texture from thin and soup-like to very thick, Japanese curry is usually thicker and more like a gravy, due to its incorporation of flour or roux into the mixture (via Tastylicious).
Japanese curry is relatively mild compared to its Asian counterparts because it is made of an harmonious blend of curry powder and spices in which no particular ingredient stands out. Slightly sweet ingredients such as sautéed onions, grated apples, carrots or honey are also usually added to add sweetness and umami.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
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