Katsu curry is a hefty meal but tastes amazing and immensely satisfying. I hope you give the fabulous combo a try! Also, give us a thumbs up by leaving your review below if you enjoyed this katsu curry recipe. To serve, pour curry on the side next to the cutlet away from the steamed rice. Garnish it with fukujinzukeif you wish. Option 2: Speed it up by using leftovers! I usually cook my choice of curry the night before, then warm it up and serve it with a fresh-made katsu. If I happened to have both Japanese curry and katsu in the freezer, I could just defrost them and put this together instantly. While you warm up and simmer the curry in a saucepan on low heat, you can reheat the katsu in the oven, which takes less than 30 minutes. Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day.

You can cook the curry from scratch, fry the katsu, and cook the rice all at the same time, but this can take up quite a bit of time. To simplify and shorten the cooking process, here are what I usually do: At Japanese curry restaurants, you get to choose different toppings to go with your curry over rice, and katsu is one of them. How to Make Katsu Curry at Home Katsu curry (カツカレー) is a combination of Japanese curry and a panko-breaded cutlet that is served over steamed rice. It is the ultimate comfort dish when you have a craving for a big, hearty meal.

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