Chiken Katsu Curry

It was very exciting to have my British friend, Grian, and American friend, Sam. Grian requested me to make Chiken Katsu Curry while they are visiting Japan.

(They helped me create the video! )

It is interesting how Japanese eat “Japanese” curry as our comfort food today and it became so popular to make a British person actually request it as Japanese food.

Indian Curry was introduced to the British people, then Japanese took the idea from the modified curry in England, then we developed it as the curry what we have today. Whatever. It is easy and tasty.


Course: Main Cuisine: Japanese
Yeild: 8 servings Cooking Time: 60 minutes
Total Time: 90 minutes ×Vegan, ×Vegetarian, ×Gluten free




Ingredients ml/g Other Unit
Japonica rice 450ml
Water 450ml



Carrot 2
Mushroom 10
Potato 2~3
Onion 4
Mushroom 10
Apple Juice 200ml


   -Chiken Katsu

Salt 1 pinch
Pepper 1 pinch
Chicken Breast 2
Egg 1
Flour 100g
Panko (bread crumb) 50g




  1. Pour the rice into a cooking pot. Add adequate amount of running water to wash the rice by hands then drain the water off. Repeat this for about 5 times until the water becomes transparent.
  2. Add water (of 450ml), leave for at least 20 minutes for the rice to observe the water.
  3. Cover it and turn the heat on at the medium to high heat.
  4. As soon as it gets bubbling, bring it to the very low heat. Make sure it doesn’t get burnt. Leave it for 15 minutes.
  5. Turn the heat off and as covered to let it steamed for 5 minutes.



  1. Chop half of the onion finely. We are aiming here the onions will be melt into curry and the shape will be unnoticeable.
  2. Chop the other half of the onions in dice. Chop the other vegetables and beef likewise.
  3. Add oil into a pot and stir fry all the onions at the low heat for 15 minutes slowly until the colour becomes clear.
  4. Add the other vegetables and keep stirring at the medium heat for 10 minutes.
  5. Add the meat and keep stirring for 5 minutes.
  6. Add apple juice and water until the vegetables (and the meat) is roughly covered.
  7. Add 1/3 of the curry roux cubes. Cook it at the low heat for half an hour.
  8. Add 2/3 of the curry roux cubes 10 minutes before you turn the heat off.


   -Chicken Katsu

  1. Slice the chicken breast into half horizontally to make it thinner.
  2. Salt and pepper the chicken, rub it.
  3. Beat the egg.
  4. Dip the chicken into the egg first, then the flour, then the panko.
  5. Heat the oil to be 170℃(338f)
  6. Fry the both sides until it is cooked. (About 4 minutes on one side but check it by yourself.)

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Here are my friends Grian and Sam tweeting after I made them the chicken katsu curry. They are really fun and nice people. Visit their youtube channels as well. Sam and Grian.

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Today’s After Wards

I have a few different jobs to make tiny money from. Like hosting oversea guests, promoting miso, rating Japanese students’ English exams, occasionally giving lectures about miso and traveling at schools, offering cooking classes…etc

I noticed that it is not easy at all to switch my brain among those different tasks. It is fun though because I get to meet whole different groups of people. Love it.

Thank you for reading!