Katsu Curry: A Taste of Okinawa at Home

My first encounter with katsu curry wasn’t in a fancy restaurant in Tokyo, but rather at a bustling fast-food joint just outside Kadena Air Base in Okinawa. The aroma of crispy cutlets mingling with the sweet and savory curry sauce was intoxicating, a siren song drawing in hungry patrons from all walks of life. It was an explosion of flavors and textures – the satisfying crunch of the panko, the tender meat, the rich, comforting curry – all melding together in perfect harmony. Even now, years later, the memory of that first bite transports me back to that vibrant island. Now, I’ve honed my home version so I can recreate that amazing meal anytime.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4-6
• Yield: 4-6 servings
• Dietary Type: Varies (can be adapted to be dairy-free)

Ingredients

• 4 chicken breasts (or pork cutlets or medalions, whatever you prefer)
• 1 egg, beaten
• 2 cups flour
• 3 cups panko breadcrumbs (really use this not bread crumbs, makes all the difference)
• Oil, for frying
• Salt and pepper, to taste
• 1 (8 ½ ounce) package S&B Golden Curry Sauce Mix (this will be in the golden or black box that says S&B Golden Curry Sauce Mix, in your asian aisle.)
• 2 garlic cloves, SLICED and toasted till golden brown, don’t burn
• 2 cups mozzarella cheese, shredded (use the cheap brick cheese in the cheese aisle and cube, Not pre-shredded, NOT the fresh balls)
• Rice, to serve with

Equipment Needed

• Meat mallet or rolling pin
• Wax paper or plastic wrap
• Shallow dishes or bowls for dredging
• Large frying pan or skillet
• Large pot
• Slotted spoon or tongs
• Cutting board
• Knife

Instructions

1. Begin by preparing the chicken breasts (or preferred protein). Wash them thoroughly under cold water and pat them dry with paper towels. This crucial step ensures proper browning and crispiness during frying.
2. Place each chicken breast between two sheets of wax paper (or plastic wrap). Using a meat mallet or even a rolling pin, pound each breast to an even thickness of about ½ inch. This tenderizes the meat and allows for quicker, more even cooking.
3. Now, prepare the garlic. Before you start frying the cutlets, slice the two garlic cloves thinly. Place the slices in a dry skillet over medium heat. Toast them until they are golden brown and fragrant, being careful not to burn them. Burnt garlic has a bitter taste. Remove from heat and set aside. If you dislike garlic, you can skip this step.
4. Set up your dredging station. In three separate shallow dishes or bowls, place the flour, the beaten egg, and the panko breadcrumbs. Season the flour and panko breadcrumbs generously with salt and pepper. This simple seasoning adds depth of flavor to the cutlet.
5. Heat the oil in a large frying pan or skillet over medium-high heat. The oil should be deep enough to cover the chicken cutlets completely. To test if the oil is hot enough, carefully drop a few panko breadcrumbs into the oil. If they sizzle and brown quickly, the oil is ready.
6. Dredge each chicken breast one at a time. First, coat it thoroughly in the flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it’s fully coated. Finally, roll it in the panko breadcrumbs, pressing gently to adhere. The panko breadcrumbs are key to achieving that signature crispy texture.
7. Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Overcrowding lowers the oil temperature and results in soggy cutlets.
8. Fry the chicken cutlets until they are golden brown and the juices run clear when pierced with a fork. This should take approximately 10-15 minutes, depending on the thickness of the cutlets and the heat of your stove. Turn the cutlets occasionally to ensure even cooking.
9. Remove the fried chicken cutlets from the pan and place them on a wire rack to drain excess oil. This helps maintain their crispiness.
10. While the chicken is frying, prepare the curry. In a large pot, place all the blocks of S&B Golden Curry Sauce Mix. Heat over medium-high heat. Add 6 cups of water. Stir constantly until the curry roux dissolves completely.
11. Add more water to achieve your desired consistency. I prefer a curry sauce that’s neither too thick nor too runny, so I usually end up adding about 7 or 8 cups of water total.
12. For an extra layer of flavor, add a couple of dashes of curry powder to the curry sauce. I use S&B curry powder, but any good quality curry powder will do.
13. Have some cooked rice ready. This dish is best served immediately.
14. To assemble, place a portion of cooked rice in a bowl. Top with a chicken cutlet, pre-cut it beforehand if you prefer. Then, generously pour the curry sauce over the chicken and rice.
15. Finally, sprinkle the toasted garlic and shredded mozzarella cheese over the top, if desired. The cheese will melt slightly from the heat of the curry, creating a delicious and gooey topping. Serve immediately and enjoy!

Expert Tips & Tricks

• For extra crispy cutlets, double dredge the chicken: flour, egg, panko, then egg, then panko again.
• If you don’t have a meat mallet, use the bottom of a heavy skillet to pound the chicken breasts.
• For a richer flavor, use chicken broth or beef broth instead of water when making the curry sauce.
• Make the curry sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before serving.

Serving & Storage Suggestions

Serve the Katsu Curry immediately for the best flavor and texture. The crispy cutlet will gradually soften as it sits in the curry sauce.

Leftovers can be stored in the refrigerator for up to 3 days. Store the chicken cutlets and curry sauce separately to prevent the cutlets from becoming soggy. Reheat the curry sauce in a saucepan over medium heat or in the microwave. Reheat the chicken cutlets in the oven or in a dry skillet to help them crisp up again.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	985.5 kcal	N/A
Calories from Fat	288 g	29%
Total Fat	32.1 g	49%
Saturated Fat	12.7 g	63%
Cholesterol	189.9 mg	63%
Sodium	1054.4 mg	43%
Total Carbohydrate	107.8 g	35%
Dietary Fiber	5.4 g	21%
Sugars	5.9 g	23%
Protein	61.6 g	123%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Katsu Curry: Substitute the chicken with thick slices of firm tofu, portobello mushrooms, or eggplant.
• Spicy Katsu Curry: Add a pinch of red pepper flakes or a dash of hot sauce to the curry sauce.
• Dairy-Free Katsu Curry: Omit the mozzarella cheese or substitute it with a plant-based cheese alternative.
• Gluten-Free Katsu Curry: Use gluten-free flour and gluten-free panko breadcrumbs.

FAQs (Frequently Asked Questions)

Q: Can I use regular breadcrumbs instead of panko breadcrumbs?
A: While you can, panko breadcrumbs are highly recommended for their superior crispiness and light texture. They create a much better crust.

Q: Can I make this dish ahead of time?
A: Yes, you can make the curry sauce ahead of time and store it in the refrigerator for up to 3 days. However, the chicken cutlets are best when freshly fried.

Q: What kind of rice should I use?
A: Short-grain Japanese rice is the traditional choice for Katsu Curry, but any type of cooked rice will work.

Q: Can I freeze the leftovers?
A: The curry sauce freezes well for up to 2 months. However, the chicken cutlets may become slightly soggy after freezing and thawing.

Q: How can I make the curry sauce thicker?
A: If your curry sauce is too thin, you can simmer it uncovered over medium heat until it reduces to your desired consistency. Alternatively, you can mix a tablespoon of cornstarch with a little cold water and stir it into the simmering curry sauce.

Final Thoughts

Katsu Curry is more than just a meal; it’s an experience. The combination of textures and flavors is incredibly satisfying, and the aroma will fill your kitchen with warmth and comfort. I encourage you to try this recipe and experience the taste of Okinawa in your own home. Don’t be afraid to experiment with different variations and substitutions to make it your own. And please, share your creations and feedback – I’d love to hear how it turns out! Pair it with a crisp Japanese beer or a refreshing glass of iced green tea for the perfect meal.