the one. the only. katsu curry. this wagamama legend is undoubtably the ultimate japanese comfort food
2.5cm piece of ginger, peeled + grated 1 tsp turmeric 2 heaped tbsp mild curry powder 1 tbsp plain flour 300ml chicken or veg stock 100ml coconut milk 1 tsp light soy sauce 1 tsp sugar, to taste
120g rice (any rice will do!) 1 quantity katsu curry sauce 2 skinless chicken breasts 50g plain flour 2 eggs, lightly beaten 100g panko breadcrumbs 75ml vegetable oil, for deep-frying 40g mixed salad leaves
katsu curry is a japanese cuisine and is one of several western cuisines that have been adopted and altered to suit local tastes in japan. it has since become an integral part of japanese cuisine.
a crispy fried cutlet of chicken coated with flaky japanese panko. the curry sauce is made using onions, garlic, and ginger, as well as curry powder, turmeric, chicken stock, coconut milk, soy sauce and sugar.
katsu (カツ) is a shortening of the word katsuretsu (カツレツ) which actually stems from the english word “cutlet”.