Angry from Japan - Katsu curry

I'm the Kaksu curry police. I'm ready to make an arrest.

Katsu curry has been very popular in the UK recently. There is a variety of Katsu curry recipes and transformed Katsu curry products. I understand that foods often evolve and generally, Japanese people understand that foods are adapted around the world, but there is now a huge gap. The Japanese Katsu curry and UK Katsu curry is totally different.

The Japanese Katsu curry police created two hashtags "#katsucurrypolice" and "#itsnotkatsucurry" on the social media platform X (formerly known as Twitter) to protect their beloved dish.

"Lovely" products from the UK

There are so many strange products in the UK! I looked at these photos, and I screamed “it’s not Katsu curry!” Now, I understand how they feel about correcting Katsu curry. I feel like protecting the recipe too. I’m not a big fan of Katsu curry. It is yummy, but it’s not my favourite. I have to introduce my Katsu curry recipe because I don’t want you to misunderstand Katsu curry. It is not yummy when people use the wrong recipe or products.

The nations favourite food

Katsu curry is delicious but calorific – crunchy and crispy deep-fried pork. It is a guilty pleasure if you are conscious about keeping fit because the calories are high (approximately 1,200 kcal). It’s a calorie bomb! Japanese curry is the nation’s favourite meal. It is totally different from Indian curry; Japanese curry is thick, and there are lots of chopped veggies and meat. Katsu curry has been transformed into a completely different dish in the UK.

A judgement

• At TESCO, they sell Katsu curry paste!? Paste!? Where is the Katsu?? Katsu is deep-fried pork. It should be a huge presence in Katsu curry. This is simply curry paste. If there is no Katsu (pork), it should not be called Katsu curry. It is just curry paste adding to the flavour of Katsu.

• Sainsbury’s, could you please explain this product to me? What does "NAKED Chicken KATSU" mean? You might know this simple fact: Katsu is deep-fried meat with breadcrumbs. Your product does not contain breadcrumbs. Maybe that’s why you say “NAKED”, but it is not Katsu.

• My dear Waitrose, I believe you are trustworthy, but I am unable to accept your ridiculous Aubergine Katsu Bowl. Where is the Katsu (meat)? Katsu curry paste is NOT Katsu. It’s aubergine curry.

• James Martin’s Saturday Morning, what are crab cakes with Katsu curry?? Where is the Katsu? They are just crab cakes with curry sauce!!! In addition, your curry sauce is too small to pour.

• Katsu curry Pringles?? Where is the Katsu!? Are you serious Birdseye UK? I’m terribly sorry to say, but it’s NOT Katsu curry. Your Katsu curry seems like a curry-flavoured chicken kiev.

I’m going crazy because there are so many “UNIQUE” interpretations of Katsu in the UK. So, I have decided to show you an authentic Japanese Katsu curry.

Golden rules for Katsu curry

[Serves four]

Ingredients

Japanese curry:

• Canola oil: 1 tablespoon

• Onions: 2 sliced thinly

• Garlic: 1 clove sliced thinly

• Beef braising steak 300g

• Carrot: 1 chopped roughly

• Tomato: 1 chopped roughly

• Potatoes: 2 chopped roughly

• White wine: 1 tablespoon

• Water: 600ml

• Vegetable stock: 1 cub

• Curry powder: 2-3 tablespoons

• Ketchup: 1 tablespoon

• Worcestershire sauce: 1 tablespoon

• Soy sauce: 1 teaspoon

• Sugar: 1 teaspoon

• Flour: 3 tablespoons for thickening

Katsu:

・Boneless pork chops: 4

・Salt and pepper: a pinch

・Flour: small amount of flour for coating

・Egg: 1

・Panko (bread crumbs) ：small amount of panko for frying

・Vegetable oil or canola oil (for deep frying)

Rice:

Ideally, Japanese rice (such as Sushi rice)

Method

Step 1 - Curry

• Chop all vegetables and beef, then heat oil in a pan and stir fry garlic and onion until the onion is soft and translucent (about 10-15min).

• Add the chopped beef and also stir fry, then add the carrots, tomato and potatoes

• Pour in the white wine.

• Sprinkle with flour and simmer - make sure not to burn it.

• Add the water and stock cube until they are boiled.

• Turn down the heat and simmer for about 15-20 minutes.

• Add the curry powder when the veggies are soft.

• Add ketchup, Worcestershire sauce, Soy sauce and sugar, then simmer about 10 minutes.

• Once it thickens, it is ready to serve.

• If you need to more thickens, add one more tablespoon of flour and water to them.

Step 2 - Katsu

• Cut the pork into strips and sprinkle salt, pepper and flour.

• Whisk the egg and dip the pork in egg liquid on both sides.

• Coat with panko.

• Heat oil in a frying pan.

• Fry both sides in oil pan (170℃-180℃) until golden brown.

• Pull out from the pan, then put on a kitchen paper towel to remove some oil.

• Slice the Katsu ready to eat.

Step 3 - Serve

• Serve the curry on top of rice.

• Put the Katsu on the top.

If you really want to try it with Japanese rice, I will tell you how to cook Japanese rice with a pan.

Rice

[Serves four]

Ingredients

• Japanese rice (Sushi rice) 300g

• Water 400ml

Method

• Wash the rice (you don't need to use any detergent)

• Gently wash the rice with water, like a hand whisk, then rinse it 2 or 3 times until the water looks clear.

• Drain the water.

• Soak the rice in the fresh water for about 30 minutes (after that you need to drain the water again).

• Put in the rice in a pan and add water (400ml).

• Cover the pot and bring to a boil over high heat (about 5 minutes).

• Once it boils, turn down the heat to low and cook for 10-12 minutes.

• When the water has disappeared and you hear popping, it’s done.

• Turn off the heat and leave it (do not open the cover) for about 10-15 minutes. (This process is very important)

Final reminder! Do not believe in Katsu curry paste. It is just a waste of your money and time.

Good Luck!

Douzo Meshiagare! (=Bon appetit!)