Comforting Katsu

Few dishes bridge cultures quite like katsu curry. What began as a Western-inspired Japanese invention, itself an adaptation of British-style curry brought to Japan via the Royal Navy in the late 19th century, has now come full circle to become one of the UK's most beloved comfort foods. Walk into any Wagamama, Itsu, or local Japanese eatery, and you will find this golden, crispy cutlet swimming in rich, glossy sauce, served alongside a mound of steamed rice. It is hearty, deeply savoury, and endlessly satisfying, the culinary equivalent of a warm hug on a rainy British afternoon.

What makes Japanese curry sauce distinct from its Indian or Thai cousins is its roux-based thickness. It clings to the meat and its flavour leans toward warming spices like cumin, coriander, turmeric, and garam masala, often with a subtle fruity undertone. The result is accessible, mild, and a deeply yummy curry for everyone, from spice-shy children to heat-seeking adults who can always add a dash of chilli oil at the table.

Classic Chicken Katsu

Serves 2

Ingredients:

For the curry sauce:

· 1 tbsp vegetable oil

· 1 large onion, finely chopped

· 2 carrots, peeled and grated

· 2 garlic cloves, crushed

· 1 tbsp grated fresh ginger

· 2 tbsp plain flour

· 2 tbsp curry powder (Japanese brand if possible, or mild Madras)

· 1 tsp turmeric

· 1 tsp garam masala

· 400ml chicken or vegetable stock

· 1 tbsp honey or brown sugar

· 1 tbsp soy sauce

· 1 grated apple (optional, for sweetness)

For the chicken:

· 2 boneless chicken breasts (or thighs)

· Salt and pepper

· Plain flour, for dusting

· 1 large beaten egg

· 100g panko breadcrumbs

· Vegetable oil, for frying

To serve:

· Cooked jasmine or sushi rice

· Pickled red ginger or spring onions, to garnish

Method:

1. Make the sauce: Heat the oil in a saucepan over medium heat and sauté the onion for 8–10 minutes until soft and golden. Add the carrot, garlic, and ginger, and cook for another 3 minutes.

2. Stir in the flour and ground spices, cooking for 1 minute to form a roux. Gradually whisk in the stock, ensuring no lumps form. Add the honey, soy sauce, and grated apple if using. Simmer for 15–20 minutes until thickened, then blitz with a stick blender for a silky finish.

3. Prepare the chicken: Butterfly the breasts to an even thickness, season with salt and pepper. Dust in flour, dip in beaten egg, then coat thoroughly in panko, pressing firmly.

4. Fry: Heat 1cm of oil in a deep frying pan over medium-high heat. Fry each cutlet for 4–5 minutes per side until golden and cooked through. Drain on kitchen paper.

5. Assemble: Slice the chicken into thick strips, place over a bowl of rice, and generously ladle over the curry sauce. Garnish with spring onions or pickled ginger.

Image Credits: via pexels.com